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Appetizers Desserts Eat Snacks

Patriotic Watermelon & Feta Flag

I love the 4th of July! I love everything about it. The parade, the picnics, the friends and family, the fireworks. What I don’t like is rushing around worrying about what I can make for all of the festivities! Last year as I was planning and plotting about what dishes to make for the holiday packed with picnics and parties the thought occurred to me…

Does it really have to be this difficult?

No.

I heard myself say out loud.

Thank goodness this “self discussion” was going on in the comfort of my own home and not in the middle of my local grocery store is all I have to say.

Not only did I talk to myself out loud, I’m quite certain that I clapped & jumped with glee over the idea of a watermelon feta flag as it popped into my head. And blueberries! Don’t forget the blueberries! We just went to Berryfield Farms and picked blueberries so this year my flag will be embellished with delicious, fresh off the bush, blueberries!

I adore watermelon and feta. Have you ever tried it? Sweet & salty, creamy & juicy. The flavors compliment one another in a way that will make your mouth sing (or maybe even talk out loud).

My Yanni introduced me to this decadent duo years ago while on our honeymoon in Greece. And you know what they say,”when in Greece…” so I gave in and instantly fell in love!

These are the fresh and gorgeous ingredients.

Watermelon, feta and blueberries.

I just love the colors and textures together.

Next you’ll need a platter, preferably a rectangle but an oval would work too and a small bowl.

Pour the blueberries into the bowl and place at the top left corner for the stars.

Next, slice your feta because feta makes everything “betta” (at least that’s what I think).

Cut the slices into cubes.

I used one 8oz square of feta.

Don’t ya just want to pop one in your mouth?

I did…………………………………..(don’t tell anyone)!

Next, the watermelon. I used half of a seedless watermelon. As a far as quantity goes for this recipe, it depends on the size of the platter you use. It’s always better to have to0 much than too little because my family is always lurking about ready to dive in, therefore the extras come in handy (don’t mess with mama’s stars & stripes).

It’s all about the stars & stripes when making a watermelon feta flag ya know.

So cut your watermelon into slices.

Trim off the rind.

Cut the watermelon int to strips.

And finally cubes.

Now grab a platter with bowl of blueberries,

and place the watermelon and feta into pretty rows starting with the watermelon until you fill the platter!

Now don’t forget cute little toothpicks for easy not to mention healthy handling of the goods!

And that is my easy peasy patriotic no hassel 4th of July watermelon feta flag!

Hope you enjoy a lovely holiday weekend!

Wenderly

Here’s the easy peasy recipe:

Patriotic watermelon & Feta Flag
 
A sweet & salty refreshingly delightful treat!
Ingredients
  • Half of a seedless watermelon
  • 8 ounces of feta cheese
  • 1 pint of blueberries
Instructions
  1. Cut and cube half of a seedless watermelon.
  2. Cube 8 ounces of feta.
  3. Rinse off 1 pint of fresh blueberries.
  4. Pour blueberries into a bowl, preferably square and place in the top left corner of a rectangle (or oval) platter.
  5. Assemble watermelon and feta into rows, starting with the watermelon.
 
Notes
Serve with a side of toothpicks for easy and healthy handling of the food.

 

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Desserts Eat

Blueberry Fields Forever {and a Blueberry Compote Recipe}

This past Saturday I actually escaped from suburbia and enjoyed a little taste of heaven. It’s not too often that I leave my little bubble, so I jumped at the chance when my sister-in-law invited my clan to join her clan in a blueberry picking adventure at Berryfield Farm. My clan and I had never before been blueberry picking and we had no idea what to expect. I didn’t even really know for sure what a blueberry bush even looked like, you don’t see many in suburbia ya’ know.

It was a delightful and charming experience it was from beginning to end.

Total bliss.

It was as if we had all stepped into a fairytale for the day. I kid you not. And we even had four children in tow, ranging in ages from 3-12.

And this is how it began…

With country roads.

Loooong, winding, beautiful, lazy country roads.

And storybook farms and fields of corn and wheat swaying in the breeze.

I was almost ready to break into a hearty “God Bless America” but then remembered that I was in a car with 5 other people and decided against it.

And did I mention the big sky… I didn’t even realize that we had sky this big in Ohio.

Sometimes we all just need to take drive on a country road and stare out the window. It’s very therapeutic and relaxing (and much cheaper than traditional therapy, I’m just sayin).

After thoroughly enjoying our relaxing drive down country roads, I almost forgot where I was going (even with four children mind you) until we saw the sign, then we knew that there was no question that we had indeed had reached our final destination.

I mean seriously, how darling is that sign for goodness sakes?

But then we drove up the dirt drive only to lay our eager eyes on this darling little barn that sat all nestled in amongst the blueberry bushes.

I felt like I needed to keep pinching myself, was I awake? Or still at home dreaming away in a deep slumber? It just kept getting better and better.

Then we met this charming fellow. Meet Curtis. He is the one responsible for this whole fairytale experience.

He even has twinkly little blueberries for eyes doesn’t he?

After having the pleasure of chatting with Curtis, he handed us one of those crisp white buckets lined with clear bags and invited us to sample the fruits of our labor while harvesting and sent us on our merry little way into the rows of blueberry bushes.

I was still not prepared for the beauty and serenity of this adventure.

Rows and rows of bushes chock full of little blue bundles of bliss just waiting to be picked.

As I mentioned earlier, I had (sadly) never laid eyes on a blueberry bush before.

Blueberry bushes are lovely.

They have no thorns lurking about ready to snag picking fingers, instead they are filled with tiny, smooth, unassuming leaves that don’t get in your way. The ripened pale blue berries are waiting to be picked and they gently roll off of the stem and into your hand.

They feel like suede.

This picking (which was supposed to be work wasn’t it?) was even more therapeutic then the relaxing ride to the farm.

In the back of my mind I was half expecting to hear epic movie music come wafting through the bushes at any given moment.

But instead and more perfectly fitting, was the happy, bubbly sound of birds singing to their hearts content.

Fairytale, storybook…heck even Disney, call it what you like, it was heaven on earth I tell you. If you’ve never gone blueberry picking then take it from me..

You. Simply. Must.

Blueberries…

Gorgeous aren’t they? Can’t you just taste ’em? Sweet, sweet SWEETNESS with a hint of tartness.

We could have roamed all day long in the rows of blueberry bushes.

But I already had 5 pounds of the little darlings and my sister-in-law had, well about four times that, (she was on a mission) so we decided to call it a day. Once we made our way back to the little red barn, with our buckets full and our hearts happy, we settled up our pickings with Curtis.

And enjoyed visiting with the sweet old pooch.

I mean seriously, will the picture perfect everything ever end?

Nope.

Even beautiful wildflowers were scattered about blowing in the breeze.

Now I can’t take you all the way to Berryfield Farm to pick pounds of delicious blueberries and not share a recipe with you now can I?

No, I don’t think I can.

Now sit back and watch how easy it is to make a blueberry compote.

These are the four simple ingredients.

Two cups of blueberries, 2 teaspoons of lemon juice, 1/4 cup sugar and 3 tablespoons water. That’s all.

Pour one cup blueberries, water and sugar into a pan.

Next add two teaspoons of lemon juice.

Cook over medium heat for 10 minutes.

Add remaining 1 cup of blueberries and cook for 8 more minutes.

Stir well during these last 8 minutes.

The compote will be a thick consistency with some of the blueberries still in tact.

I had to take a bite before the drool made contact with the pan.

It was dreamy.

Now find a pretty glass and add some vanilla ice cream , then pour the warm, thick blueberry compote right over top.

Look at the ice cream marrying itself to the compote.

It’s a dream couple, they’re just perfect for each other.

I took one bite and nearly lost consciousness.

I decided that I needed another opinion and let My Yanni take a bite…

Lucky little devil.

This is all I got back.

If you need me I will be roaming the blueberry fields. If not in real life…then in my dreams.

Forever.

Enjoy.

Wenderly

Blueberry Compote
 
Author: Wenderly
Four simple ingredients that turn blueberries into a decadent, thick and sweet treat!
Ingredients
  • 2 cups frozen or fresh blueberries
  • 3 tablespoons water
  • 1/4 cup sugar
  • 1/2 freshly squeezed meyer lemon
Instructions
  1. Place 1 cup blueberries, water, sugar and lemon juice in a small saucepan. Give a good stir.
  2. Cook over a medium heat for about 10 minutes.
  3. Pour in the remaining cup of blueberries and cook for about 8 minutes more, stirring almost constantly. The compote will be a thick consistency with some of the blueberries still in tact.
  4. Serve warm over vanilla ice cream or enjoy by the spoonful all by itself!
 
Notes
Adapted from from Ellie Krieger