If 'seasonal' is the name of the game when it comes to the relevancy of any food blog, then I consider me a purist in the most literal way seeing that I have given you one single post this entire season.
Please accept my sincerest apologies on that account. Admittedly, I've been slacking, but only at the mercy of major transitional life changes: a new home, a new city and a new job, in brief.
But if its any reassurance, I've been cooking more seasonally than ever and often. As of recent, I've re-located to Brooklyn and am here to to stay until a very unforeseeable date. I've made what I call something along the lines of 'Green Market Saturday Morning' a ritual part of my week and am very much looking forward to documenting those, or more so just the results of, those on the regular.
So, if you're heading out to market anytime soon, you might add these to your shopping list before you go: blackberries and basil.
Then, turn these things of summer into breakfast this week because sometimes it can be nice to enjoy a warm bowl of something in the morning while the temperature still sits below 70 degrees -- moreover, the fresh flavors keep it feeling light. Add some lavender to it for it's lovely, aromatic flavor and because...well, if we're on a pretty, purple kick -- why not? Infusing the lavender into the milk with which you cook the oatmeal is as, well, adding a teaspoon of lavender buds to the milk. Raspberries and rose petals might also be a combination to try if you're set on sticking to a pre-determined color palate. If that's the case, I might hold off the basil though.
In the likely case you might not have lavender on hand, it's one of those great instant "wow' additions you can buy at grocers with good bulk spices. You can buy as little or as much as you need because, let's be honest, nobody needs to be stuck with a twenty dollar bottle of lavender in the pantry for bi-annual use. A little goes a long way and it's one of those great things you can throw into a sweet treat like cookies or even summer lemonade to give it that little extra floral something.
And speaking of floral, zucchini blossoms are also in season! So, add that to your list and stuff it with runny goat cheese.
On that note, I'm off to market!
Blackberry and Basil Lavender Scented Breakfast Bowl
Serves One, easily doubled for two
A handful of fresh blackberries, a few for garnish
1 T. water
1/2 C. rolled oat or your favorite hot cereal, I like Bob's Redmill Creamy Buckwheat for a GF option
1 C. milk
1 T, chia seeds
1 tsp. dried lavender buds (available in spice section of natural grocers)
1 T. honey, extra for drizzle if you like
A few chopped pistachios
1 T. basil, chiffonaded
Add the blackberries to the bottom of a small sauce pan on medium-high heat with a tablespoon of water. Allow the berries to cook down and smoosh them a bit -- as if you were making a jam. When the berries resemble a cobbler-like filling and have released lots of thier juices, add the milk, oats, lavender buds, honey and chia seeds. Stir until the oats are cooked though. Feel free to add extra milk if the chia seeds thicken the mixture too much.
Transfer to a bowl, top with berries, basil and pistachios. Rim the bowl with a bit of extra milk, if you desire.