“That beautiful season the Summer!
Filled was the air with a dreamy and magical light;
and the landscape
Lay as if new created in all the freshness of childhood.”
- Henry Wadsworth Longfellow

July brings us heat, abundance and energetic activity. Many of us migrate to the water’s edge to cool our bodies, and renew our souls with the water’s energy. Whether it be at a pond, river, lakes or the sea, a sunny July day spent near a natural body of water offers a blast of the four elements in abundance. Celebrate this abundance with family and/or friends. Gather in evenings; watch the fireflies dance in the evening light. Gather around a fire and savor the rich abundance the earth has offered up this month.

The July esbats bring focus to Capricorn and Cancer attributes. For the Full Moon in Capricorn-foods that build and enrich one’s body-spinach, beets, even grass fed free range beef if it’s now available at the farmer’s markets. Shredded raw veggies rolled in flatbreads-pita, lavash, etc. and splashed with oil and vinegar or spread with basil pesto, goat cheese, olive tapenade or a flavorful hummus. For the new Moon in Cancer, look to water rich fruits and vegetables-tomatoes are now ripe and rich with water and vitamins when picked fresh off the vine (or from your local farmer).

Lastly, I’d like to thank Edain for giving me the opportunity to write this column for the last year+ and a big thank you to all of you readers who have taken the time to read and enjoy my recipes and blatherings here. I shall be continuing a monthly Seasonal Kitchen on my weblog found here- http://www.apagans.lifeontheridge.com/wp

Hope to see you there!

Steph

I found frozen fruit in the market last week that inspired this creation

Tropical Cherry Frozen Margaritas (for adults only!)

Pineapple (fresh is best)
Black Cherries
Mango
Lemon juice
Tequila
Ice

No measurements, I kind of throw it all in. Roughly 1 cup each of cherries, mango and pineapple and then whizz it all through in a blender with 2 cup ice and ¼-1/2 cup lemon juice. Tequila to taste (roughly ¼ cup)…This makes 2-4 margaritas.

Fresh Veggie Wraps

This can be as simple or as complicated as you wish to make it. I’ll include a list of options you can mix and match for your own wrap.

Wraps-Large lettuce leaves, lavash, pita, whole wheat tortillas

Spreads-basil pesto, hummus, tahini, oil and vinegar, olive tapenade, goat cheese or tabouli

Fillings-shredded fresh veggie-cabbage, carrot, celery, broccoli, etc.; sprouts, basil leaves, shredded meats, anything you can think of

Spread the “wrap” with your choice of spread, sprinkle/layer the fillings on one end and then roll up.

Buffalo Chicken Salad

2lbs thin sliced chicken cutlets
1 ½ c. panko bread crumbs (Japanese bread crumbs)
2 TB butter, melted
2-3 TB hot pepper sauce
Lettuce
1 c. Shredded cabbage, carrots, celery
1/4c. Blue cheese, crumbled

Mix butter and hot pepper sauce in one pie plate or shallow bowl and pour panko bread crumbs in a separate bowls. Take each cutlet and coat with butter/hot sauce mixture then dip into breadcrumbs. Place in shallow pan and in a 350* oven bake for 20-30 min or done.

Cool and slice into strips.
Tear lettuce into bite-sized pieces, toss with shredded veggies. Add chicken and cheese and toss gently a few times.

Opt: Can forgo the cheese and just use blue cheese dressing

Serves 4

Blueberry Rhubarb Crisp

3 c Fresh or frozen unsweetened blueberries
2 c Fresh sliced rhubarb
1/2 c Regular rolled oats
1/2 c white whole wheat flour
1/2 c demarera sugar
1/2 tsp Ground cinnamon
1/4 c Butter

FILLING: Thaw the fruit if frozen; do not drain. Preheat the oven to 350*F. Place the fruit in a square 2-quart baking dish.

TOPPING: Combine the oats, flour, sugar and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

Makes 6 servings.

I have had this recipe in my files for years, the original source lost unfortunately, this is my ‘tinkered with’ version

Bumbleberry Pie

1/2 Basic Pie Crust recipe
1 1/3 cups demerara sugar
1/3 cup white whole wheat flour
2 cups peeled and sliced cooking apples
1 cup raspberries
1 cup blackberries
1 cup rhubarb, cut into 1 inch lengths
½ teaspoon ground ginger
1 TB cinnamon

Roll pastry out to fit a 9 inch pie plate. Roll top crust.
Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, rhubarb and spices. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

By Stephanie Lowell-Libby ©Copyright 2009