The Maine town in which we live is filled with organic farmers, gardeners and creative types — painters, pottery makers, furniture craftspeople, quilters, soap makers, photographers, musicians, dancers. The energy is electric, positive and magnetic. It is palpable. The moment I cross the town line and enter into the next, the feeling goes away. Many of my friends feel the same way. It’s like we were all drawn here together. This town has a Light.

Late June/early July is strawberry time. Just up the road from my home is a farm on the river with rows and rows of plants pregnant with ripe, red berries; the plumpest, sweetest strawberries you’ve ever tasted. The kids and I visit the field almost daily while they are available, plucking handfuls from the vines (I personally love the snapping sound it makes), filling up our containers, tasting, enjoying sun-warmed juicy bursts of flavor, closing our eyes, making happy vocalizations, smiling. Now that our kids are older and well-seasoned at harvesting strawberries, we can pick a lot in a small amount of time. We then head home, fingers stained red, with a trail of dust behind us and 24 quarts of red gems nestled in their boxes. At home, the processing begins. It is meditative for me. Washing, hulling with my fingernails, bagging them for freezing, jamming, juicing. Is it possible that we may tire of all these strawberries? Yes, I think so, and if so, then methinks that constitutes a very good summer!

What are those curious grain-filled patties in the last photo of this post, you ask? A healthy cookie. Peanut butter quinoa cookies. I tell my family they can eat as many as they want, whenever they want. They are a healthy snack; no refined sugar, no white flour, all organic. 2 grams of protein per cookie. There are quite a few recipes out there for this particular treat. I’ve created my own spin on it which I am happy to share, but be prepared, as I have no exact measurements for some of the ingredients, as my method was to add and taste and add some more until it tasted just right. Here is the general gist of it…

Ingredients:

2 cups of cooked quinoa, cooled

1/2 cup organic peanut butter

1/4 cup raw honey

1 cup rolled oats, ground into a flour (I use my coffee bean grinder)

1/4 cup flaxseed meal

1/2 teaspoon kosher salt

1/2 cup of raisins (I think I actually used a bit more)

olive oil (As needed to add moisture to the batter — aim for the consistency of meatloaf or a meatball. I think coconut oil would also do the trick.)

a dash of ceylon cinnamon

a dash of pumpkin pie spice

 

Directions:

Mix together quinoa, peanut butter and honey

Stir in ground oats, flaxseed meal, salt and spices.

Add olive oil until slightly moist and to the consistency of a meatball.

Drop tablespoon-sized balls on greased cookie tray.

Bake 13 minutes at 350 degrees F.

Remove from oven and immediately flatten each cookie with the bottom of a drinking glass.

Allow to cool.

 

**Serve with homemade strawberry jam.** Makes it taste like a thumbprint cookie filled with jam! Perfect as a snack or for breakfast with a side of strawberry juice.

 

Here’s to summer goodness!
XO