Frozen fruit (Recipe: pink yink ink drink)
A week of ingredients featured in kid-friendly recipes from the Green Eggs and Ham Cookbook by Georgeanne Brennan. Welcome to Dr. Seuss Week, Day Two.
In our neck of the woods, berry season lasts for six or eight weeks a year.
Even if you don't have your own strawberry fields or raspberry brambles, you know when it's berry time, because PYO (pick your own) or U-Pik signs appear on electrical poles all over town.
For the other forty-four weeks of the year, our best option is frozen fruit.
I'd never choose frozen fruit over in-season ripe fresh fruit, but individually quick frozen (IQF) fruits, prepared commercially or in your own kitchen, frozen at the peak of ripeness, retain almost all of their nutrient value. IQF fruit is 100% natural, with no added sugar or preservatives. It's trimmed and washed, and economical to use. Take what you need, and leave the rest in the freezer.
To IQF at home, wash and trim fresh fruit (or vegetables) and spread out on a rimmed baking sheet lined with parchment paper. Freeze completely, then transfer to ziploc bags.
I love to mix frozen fruit into fresh fruit salad. The juices from the frozen melt over the fresh (try this with frozen strawberries and fresh honeydew), creating a beautiful sauce. Add a squeeze of lime and some fresh mint leaves.
Pink yink ink drink
This one, I think, is called a Yink.
He likes to wink, he likes to drink.
He likes to drink, and drink, and drink.
The thing he likes to drink is ink.
The ink he likes to drink is pink.
He likes to wink and drink pink ink.
SO... if you have a lot of ink,
then you should get a Yink, I think.
(From One Fish Two Fish Red Fish Blue Fish by Dr. Seuss)
Adapted from the Green Eggs and Ham Cookbook by Georgeanne Brennan, this recipe serves 2-4.
1 cup frozen blackberries, thawed, or 1 pint fresh blackberries
1 cup skim milk
10 large fresh strawberries, green tops removed, or 1 cup frozen strawberries, thawed
2 scoops vanilla frozen yogurt or ice cream
Put the blackberries in a blender and puree them. Pour into two large glasses or a glass pitcher.
Put the milk, strawberries and frozen yogurt in the blender, and puree. Strain the mixture (optional; I didn't do it). Carefully pour the strawberry mixture on top of the blackberries, and serve immediately.