Jolene's Recipe Journal

If I had to choose just one berry to eat for the rest of my life, it would be blueberries.   They can be used in such a variety of ways, from pancakes to BBQ sauce.   We celebrate #NationalBlueberryMonth by eating them as many different ways as we can, along with stocking the freezer for all the other months of the year.  

Corn is one vegetable I know my family will eat without complaint.  Green beans are another, so when I found this dish combining the two, I immediately put it on the menu.    I've probably made it a half dozen times already, and it always disappears. Corn season is coming up soon, and I plan on using fresh and will adjust the cooking time.   If you aren't a fan of thyme, try basil or parsley.

Yesterday was National Blueberry Picking Day, and we are big fans of blueberries here.  My grandmother used to have 150 blueberry bushes and would sell to the local bakeries and restaurants.  

Strawberry picking kicks off summer for our family.   This year it was delayed a bit by rainy weather, but the wait was absolutely worth it.   I saw this recipe on the cover of April/May 2017 Taste of Home, and I knew it was the first thing I would make when berries were ready.

It's time to #FillTheCookieJar again!   This month we are sharing recipes that are perfect for back to school- whether it's putting them in lunchboxes or as a treat when the kids get home.    I was a bit resistant to this theme, considering we've only just begun our summer vacation here in New Hampshire.   Back to school time has always been difficult for my son when it came to lunches and snacks.   

July is National Ice Cream Month and we are kicking things off with our favorite frozen treats to beat the summer heat!