Backroads 

Backroads, unsafe, narrow backroads giving way to stone walls and deep drops offs that shaped the earth long before pavement. Ashfield, MA, my home town is full of them. I grew up on a dirt road that would promise to wash out every Spring making it impassable, forcing us to park at the end on the "highway"  (A term I use loosely to describe any road at home with two lanes) and walk the mile to our log cabin. 

There is one of these elusive back roads that have been spared from road expansion or highway transformation from South Kingstown to North Kingstown that contains all the aspects of a perfect "backroad." It is full of danger, any sane driver is warranted in their concern of hitting the stone wall that incloses the narrow road. 

I am not a danger seeker or an adrenaline junkie (anymore) I choose to take this back road, even knowing that it will always certainly make me late to my appointment, because of a series of hills. 

Hills that make you step on the gas just enough to make your car pop over the top and drive your stomach through the floor. That first love, first kiss feeling, when your body leaves your brain and is instantly alive. This is the reason I take this back road that I am unable to name. 

The earth can move and speak to your body if your choose to let it. Spring speaks to me in this way it awakens me to food that can be made from the earth during this time.

Last week I had the pleasure of attending a class at Johnson and Wales. The class was centered on farm to table cooking. A good drop to remind me that the closer we cook to the earth the more awake we will feel.

Please try this recipe that inspired me last night: 

Marinated Mushroom Salad 

1 Ib Crimini mushrooms cleaned and sliced- brush clean, do not use water for they will get mushy

1 Ib Shiitake mushrooms sliced 

1 lb Hen of the Woods, sliced 

1 lb Enoki Mushrooms 

1/4 Cup Champagne vinegar 

1 Lemon juiced 

5 Tsp Honey 

2 Tsp Oregano minced 

2 Tsp Rosemary 

1 T Thyme 

3 T olive oil 

1. Place all mushrooms in large bowl toss with salt and pepper 

2. Transfer mushrooms to a sheet tray line lined with parchment paper, and place in 350 degree oven. Roast until golden brown color is achieved. 

3. In small sauce pot add remaining ingredients and bring mixture to simmer for 5 min 

4. Combine roasted mushrooms and hot marinade in pan allow to cool in refrigerator. 

We topped our herb chicken burgers with this mushroom salad last night and it was delicious!

Brody was born two years ago this Friday June 8th, I feel blessed to have this little being in my life. He is funny and daring and relaxed. All the things I struggle to achieve. As I plan my week I stumbled across his birthday and realized I have had not made any serious plans for his special day, but then again he is two so realize every day could be his birthday. This year I plan to fall back on a old classic: strawberry picking at Sweet Berry Farm in Middletown. Sweet Berry sits atop a hill over looking Second Beach. Its grounds promote a tranquil mindset. 

My boys love Sweet Berry. When I just had one child, my Eli we would go once a week and pick berries, flowers, peaches or just go for the ice cream. I find peace here I am not sure if it is the open air or the ocean view but no doubt it is an amazing place to spend a couple of hours, Sweet Berry embodies the wonders of Rhode Island. Rhode Islanders use beach front property as farm land, how truly amazing is that! 

A recipe for this early summer adventure- 

Fresh picked strawberry ice cream 

1 1/2 Pint fresh picked strawberries 

3/4 Cups clover honey 

1/2 Cups heavy cream 

Wash and husk strawberries, place clean strawberries in a large bowl mash with a large potato masher, when they all strawberries are broken into pieces and no whole strawberries remain pour honey over the strawberries cover and refrigerate for one hour. Add in the rest of the ingredients transfer mixture into a ice cream maker and follow the manufactures instructions. 

Serve with chocolate chips and this will make any birthday special.

Happy birthday Brody, my little wild one!