 I love fresh blueberries and all summer I've been (not so) patiently watching and waiting for the fruit on my solitary blueberry bush to ripen.🫐😅 I take my blueberry farming very personally. I've dedicated myself to faithfully watering this blueberry bush for months and I'm ready to enjoy some of the fruits of my labor - pun intended - but unfortunately, all of my berries are still an inedible shade of green. 😒 So I've been buying grocery store blueberries and even though they're way less gratifying than growing my own fruit - they're still tasty AND I don't have to share my supermarket berries with the birds and the deer. 🐦⬛🦌  My favorite ways to enjoy summer blueberries is on my morning yogurt, in a muffin or in a decadent summer dessert like pie, cobbler or tart. 🥧 I had never even tried a blueberry biscuit when I came across this recipe but I couldn't resist the temptation give them a try. The vanilla drizzle and juicy fruit gives the biscuits more of a scone-like quality and I'm a fan. It's a delicious way to highlight the delicious summer blueberry crop.  Blueberry Biscuits 2 cups flour 2 Tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon kosher salt Zest of 1 lemon 1 cup cold buttermilk 1/2 cup butter, melted and cooled slightly 1 teaspoon vanilla 1 cup fresh or frozen blueberries Glaze 1 cup powdered sugar 2 Tablespoons lemon juice 1/2 teaspoon lemon zest
 Drizzle glaze over cooled biscuits.
Ciao!
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 We've had a lot of rain in middle Georgia this Spring which means everything is growing... FAST! 😅🌻🌦️ In my yard, it's mostly the weeds that are growing but I'll pull all the weeds if it means a good watering for my garden.🪴 I have a smallish garden this year with mostly fruits and herbs. Given my love of gardening, it will probably come as no surprise that I also have a plan in place to implement a community garden space just outside the Bold Springs Kitchen. The structure below is currently located on the South side of the building and I can't help but imagine that at one point - this might have served as an herb garden for the school cafeteria. Unfortunately, because it's located in the middle of a parking lot, it's not a very practical place for a garden. 👩🏻🌾  The good news is that there is a nearly perfect space to create a tiered garden on the opposite side of the BSK. A beautifully sunny plot of land, sandwiched between two buildings, that I envision being turned into rentable garden plots. How cool would it be to be able offer a garden plot to members of the community who would like to grow their own food and then bring it into the Bold Springs Kitchen to cook it? 🍅🫛🥒🌶️🧅 The dream is big and the list of things that need to be done to transform this space into a garden is long but when I look at this picture - I can see the BSK tiered garden plots overflowing with plants, vegetables and flowers. 
Like I said earlier - the garden at my house is mostly herbs and fruits this year.🍉🍋🍓🍅 Most of the fruit isn't ripe yet but I do have an abundance of basil which has made for some super tasty summer meals already.🌿 One of my favorites was this sheet pan ratatouille flatbread.  If you're a fan of roasted vegetables or if you have an overabundance of peppers, zucchini or eggplant in your garden - you need to try this recipe. By the way - this will work with almost any vegetables that you happen to have on hand so feel free to swap out my vegetables with your own favorites.  Spiralized Sheet Pan Ratatouille Flatbread 1 eggplant, cup into sticks 2 cups cherry tomatoes 1 onion, cut into 1/2" edges 1 bell pepper, cut into 1/2" strips 4 cloves garlic, minced 2 Tablespoons olive oil 1 1/2 teaspoons salt 1/2 teaspoon pepper 3 zucchini, spiralized 1 flatbread dough, baked 4 ounces fresh mozzarella 1/4 cup fresh basil balsamic glaze
 Reduce heat to 350 and roast 10 more minutes.  Brush dough with oil and top with ratatouille and mozzarella.  Bake 15 minutes at 450. Sprinkle with basil and drizzle with balsamic glaze.  Ciao!
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