Time again for Sharon's Independence Day's Challenge:
2. Harvest something: Eggs. Maple sap.
3. Preserve something: 1 1/2 qts. maple syrup.
7. Eat the food: I'm working on clearing out last year's frozen food (and, dare I say, some from the year before? Yikes!) We ate rhubarb "cuppa cuppa cuppa" (recipe below) this week, and polished off a well-hidden bag of raspberries and ate lots and lots of "blueberry oat bake" for breakfasts.
Dairy-Free "Cuppa Cuppa Cuppa"
(adapted from a recipe from my friend Eric)
Melt 1/2 C coconut oil in a baking dish in a 350 degree oven.
Add 1 qt. frozen or canned or fresh fruit.
Mix together 1 C coconut milk, 1 C flour, 1 C sugar (that's the cuppa cuppa cuppa) and 1 T. baking soda, and pour it over the top.
Bake for an hour or until browned.
(This came out delicious with rhubarb. We ate it with company, and all had seconds.)