In Maggie’s Kitchen: Strawberry Season, Summer Solstice Fingerbread & Stovetop Clam Bakes

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The summer solstice is finally behind us. It’s a moment that happens every single year — the longest day of the year — but for some reason, after our long winter, I was cautious about it this year. Sure, it’s been warm but the actually summer solstice, yesterday, was filled with dark clouds, a sky-like faucet of unrelenting rain, and me curled up with a blanket and my laptop. Good times.

I did, however, squeeze in as many start-of-summer style activities as possible into the days leading up to the big day. (I say that as if the first day of summer is a wedding or birthday; and, let me tell you, it certainly was a rebirth of sorts for all of us in New England!) I digress though, let’s talk food:

Pick all the strawberries: I picked two quarts of strawberries last week. You know, pick one, taste five, pick one, taste five. And I cleaned and froze every berry that made it home from the fields. They’re going into a vegan Strawberry Jam recipe I’ve come across in Miyoko Schinner’s new cookbook The Homemade Vegan Pantry. It uses fruit juice instead of sugar and arrowroot to thicken it all up.

Your favorite food gifts: We’re tasting and searching the far corners of the Web (and the world) for new food gifts to feature in our online shop. Tell me what you want to see more of, including the gift sets that will get your loved one’s all a flutter this holiday season.

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Stovetop Clam Bake: I’ve dug into all my old episodes of Martha Stewart’s Cooking School and let her recipe guide my Stovetop Clam Bake. I piled red potatoes, corn, clams, lemons, and shrimp into a pot filled with white wine and seasonings. It’s a low-effort summer meal that could feed an entire cooking class, and if you come to my house this summer, it’s what’s on the menu now. The recipe is generally flawless so don’t worry about modifying the ingredients to your tastes.

A new Eat Boutique is coming: The new Eat Boutique web site is on its way to you soon. We’re dotting i’s and crossing t’s and loading up new pretty images and a far better navigation system for all of our recipes. The shop will feel brand new and I’ll finally have a permanent home base for the cookbook, Food Gift Love, that launches in four months, oh my goodness!

Summer solstice sourdough fingerbread: If you want to celebrate the summer solstice in carbohydrate style, go make this. The video is worth the few minutes. Time to go bake bread, folks!

Have a gorgeous (not too steamy) summer week! If you can, find a nice bar from which to take in a little sun and drink. xo

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Photos taken and styled by Maggie Battista.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop.

You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

Follow Maggie Battista here: InstagramTwitterFacebook, and Pinterest.

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