Poke Tacos Monkeypod
Tomato Tart - Jose Andres
LuLu Dog treats
Soup Alexis Alvarez Armas
Cafe Cubano
Riva @ Gritti Palace
This summer I plan on posting recipes using local summer fruits and vegetables. Back in the late spring I started my first raised bed garden. With the idea of keeping it simple I planted tomatoes, several varieties, peppers, strawberries, herbs and an eggplant. The tomatoes have done wonderfully, the eggplant nothing yet, the peppers have produced a few and same with the strawberries. The herbs are doing well and I enjoy using them often. I yearn to incorporate these juicy, tender, fragrant fruits and veggies into every meal. With my garden producing and the farmers markets and close-by peach orchard in full swing this should be an easy theme to stick with.
Grasshoppers are my biggest challenge in keeping the garden healthy. I do not want to use any pesticide but the dang pests are trying their best to win and take over the garden. Later today I will be spraying with an organic solution of garlic, onion, baby shampoo, oil, etc.. to deter those nasty insects. I’m sure we are overrun by them since we had such a mild winter. Any of you having this difficulty? Leave me a comment sharing your method for getting rid of grasshoppers and other garden pests and winning your battle.
It’s pretty toasty in north Texas. I thought an ice-box pie might be just the thing to help us cool off. Refreshing, creamy and delicious is how I describe the one I’m sharing with you today. It is a Strawberry Ice-Box pie and the twist is pretzels make up the crust. It sounds an unlikely duo but the creamy sweetness of the filling is a perfect match to the crunchy saltiness of the crust. Your taste buds will be pleasantly surprised. I borrowed this recipe straight from Southern Living’s June issue. It is pretty, tasty and easy but the one thing I must tell you now is it shouldn’t be called ice-box pie but instead freezer-pie. I followed the directions to a t and froze the pie for 8 hours but when I tried to leave it in the refrigerator for any length of time it began to melt. I decided to store it in the freezer, removing it for about 15 minutes prior to serving, a better method.
My man Dan and I worked for about 14 hours over the last couple of days on Honey Harvest 2012. My bees have done a marvelous job this year and gave me almost 21 gallons of pure honey. Just sit on that for a while and I’ll share more about being up to my elbows in honey in the next few days.
Before I go, I invite you to leave a comment telling me what your favorite summer fruit is. It seems I have readers from many states and countries the world over and am curious to hear what makes you drool when the temperatures soar. Be so kind and comment…who knows I might just take your favorite and whip up something mouth-watering!
Enjoy!
Strawberry-Pretzel Ice-Box Pie
JUNE 2012 – SOUTHERN LIVING
Rufus' Food and Spirits Guide says
Awesome!
The Orange Bee says
Thanks!
Promenade Claire says
A lovely recipe! And up to your elbows in honey – I’m looking forward to seeing and reading all about that.
A favourite fruit – probably peaches from France in the height of summer, early summer is strawberries, late summer – melon ! You see I can spread summer out 😉
The Orange Bee says
Peaches from Texas are wonderful too! Not sure I’ve ever tasted one from France – but you might like my Pork chops with peach glaze from a couple of posts back. Strawberries – pie post and melon, yes. I’ working on a melon recipe that uses honey – stay tuned. Nice to hear from you.
Karen says
I haven’t had ice-box pie in years. Yours is so pretty even though it turned out to be a freezer pie. Actually with your heat, that probably is a good thing.
The Orange Bee says
Good point Karen – our heat has been exhausting!
Jill says
Yes! I’ve had something similar with crushed pretzels on the bottom, and it’s so good. I bet this is amazing!!
The Orange Bee says
It was addictive!