Our family looks forward to Thursdays at the Intervale all year.

We bring a picnic blanket, some fresh cut-up veggies and dessert, and then enjoy a picnic with American Flatbread slices and whatever else looks good (the pulled pork sandwiches from Bluebird have been delicious).

Almond sponge cake with fresh, local berries

Here’s an almond sponge cake that’s delicious with heaps of berries, honey, and freshly whipped cream on top. Use any berries you have…raspberries, blueberries, currants, you name it. (This is also delicious in the winter, with pears steamed in cider and ice cream).

On Tuesday, I taught my 2^nd class at the Chubby Muffin Community Kitchen. Eleven participants made honey-sweetened raspberry jam with Adam's Berry Farm raspberries and we canned it together so everyone could bring jars home.

Honey-sweetened raspberry jam

Meg visited Adam's Berry Farm recently, and has this to report:

I didn’t grow up in a farming family. My parents grew a few gnarled tomatoes each year and that was the extent of my agricultural experience as a kid. And yet, each July, we’d go out to the U-Pick blueberry farm for a few flats of berries.

Blueberries ripening in the sun

I’m excited to announce that community cooking classes are coming to the Old North End. On Tuesday night, I taught a pilot class on yogurt-making. It was a lot of fun to connect with neighborhood folks around cooking in the Old North End.

Homemade yogurt class at the Community Kitchen at Chubby Muffin