I'm counting my blessings around here as the temperature is finally worthy enough to say that it's summer. Our hydrengas are mid-bloom, our rhubarb is nearly ready for a second pick and landscape projects abound at our one acre park.
Last year we were all about bark chips. This year the buzz word is rock! 7 yards of rock arrived and we are turning weed patches into rock beds. Maybe next year my husbands wish will come true and we'll concrete the rest! Ha!
|Weeds 1 Us 0|
|Yards and Yards of Rock|
|Back yard beauty!|
In the meantime, seasonal cherries are on sale at stores and sold at road side stands. We had some cherries that started to soften and I didn't want to loose them. Here's how to make a light & flavorful cherry vinaigrette to liven up your green salad.
- 2 cups of pitted cherries
- 2 tablespoons balsamic vinagrette
- 2 teaspoons olive oil
- salt and pepper to taste
Pit the cherries using a cherry pitter.
Place pitted cherries in a juicer. Remove then
add balsamic vinegrette, olive oil, salt and pepper. Mix well and pour into salad dressing containers. I purchased the containers below at the Cash and Carry store.