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Watermelon Basil Lime Syrup

By
Emma Riva
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0
White pantry shelves with jars of food items featuring a watermelon syrup.

Over the years, people have asked what you can do with melons besides just bite into them and eat them. Syrups and shrubs are a great way to preserve melons and they make such refreshing drinks during the summertime! This blush pink syrup in a beverage looks great with a sprig of fresh basil as a garnish. You can always set aside the rinds and use them for pickled watermelon rinds or even add them to your compost bin. Plus, store this syrup up to a year for use in cocktails, mocktails, desserts, and more.

More Watermelon Recipe Ideas

Watermelons are a surprisingly versatile fruit that are great for more than just a Watermelon Syrup. They’ve been used as meat substitutes for grilling because of their texture. If you’re looking to experiment with watermelon, there’s a lot of ways to do it. We have a watermelon mocktail that’ll put your Watermelon Basil Lime Syrup to good use, a delicious watermelon salad, and even watermelon sandwiches.

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White pantry shelves with jars of food items featuring a watermelon syrup.

Watermelon Basil Lime Syrup

  • Author: Jordan Champagne
  • Yield: Ten, 8 oz Jars
Print Recipe

Description

A delightful inclusion to cocktails, mocktails, and more.

Ingredients

Scale
  • 8 lb watermelon (about 1 medium-size watermelon, any color)
  • 3 cups fresh lime juice
  • 1 bunch basil leaves, finely chopped
  • 1 or 2 jalapeños, sliced into thin rounds (optional)
  • 3 cups organic cane sugar

Instructions

  1. Wash and dry the watermelon. Remove the rind from the melon, cut the melon into bite-size chunks, and put the fruit in a large pot. Drizzle the lime juice over the fruit, add the basil and jalapeños, if using, and toss. Add the sugar, toss, and let the fruit sit at room temperature for 3 hours or up to overnight.
  2. Place the pot over medium-high heat and bring to a boil. As soon as the fruit comes to a boil, remove it from the heat and strain out the syrup.
  3. You can bottle the syrup and keep it in the refrigerator, or process the syrup in a hot water bath canner. To do so, prepare ten-8 oz jars for storing the finished syrup. Remove the syrup from the heat and fill the jars, leaving ½ in of headspace at the top. Wipe the rims, apply the lids, and process in a hot water bath canner for 10 minutes. Jars will keep for up to 1 year.

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From It Starts with Fruit: Simple Techniques & Delicious Recipes for James, Marmalades, Preserves by Jordan Champagne © 2020 Chronicle Books.
Recipe by Jordan Champagne
Photography by Erin Scott. © 2020

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Chłodnik (Cold Beet Soup) Recipe

By
Kylie Thomas
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0
A pink chlodnik soup sits in a bowl with a sprig of green garnish against a pink flower wallpaper.

Beets are killer, especially when added to a soup. They can easily be the star or play a supporting role in a dish depending on how they are prepared. They’ve got friendly, fruity sweetness and earthy complexity. Plus, if treated the right way, they can even lend awesome acidity to a dish.

What is Chlodnik?

Chłodnik, chilled summer borscht, is the best thing you can do with beets in the summer. The chłodnik we make at Apteka is somewhat complicated. It involves our own cultured yogurt, made from cashews and almonds, a fermented beet kvass that is the acidic building-block of the soup, a borscht, sour pickled beet tops and kohlrabi, along with fresh radish, cucumbers, and herbs that help finish the dish. But a simpler version built off one trip to the farmers’ market is also lovely. The recipe we’re sharing here is a version that can be done in an afternoon instead of the six days it takes for all parts of the Apteka version.

 

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A pink chlodnik soup sits in a bowl with a sprig of green garnish against a pink flower wallpaper.

Chłodnik (Cold Beet Soup) Recipe

  • Author: Kate Lasky and Tomasz Skowronski
Print Recipe

Description

If beets aren’t your thing, this flavorful, cold soup may just change your mind.

Ingredients

Scale
  • 8 to 10 medium beets + nice tops
  • 1 + 1 tbsp fresh chopped garlic
  • 1 to 2 lemons
  • Vegetable stock
  • 1 cup beet kvass (at East End Food Co-op if you can’t find some elsewhere)
  • 1 bunch radish
  • 1 to 2 smaller cucumbers
  • 1 qt of plain dairy-free yogurt or a mix of two you like (Kite Hill or Forager are fine)
  • 1/2 cup chopped chive
  • 1/2 cup chopped dill

Instructions

For the chilled beet top stock:

  1. Find fresh young beets with nice green tops. Separate bulbs, wash and dry them whole and unpeeled, and dress with a little oil, salt, and pepper. Wrap them tightly in foil and roast them at 350 degrees until they’re tender, 2 to 3 hours. Peel and grate.
  2. While the beet bulbs are roasting, prepare the tops by washing and cutting them into 1-inch pieces – stems and leaves.
  3. Sauté the stems and leaves on high heat using just a little oil, seasoning as soon as the tops are in the pan. After the leaves start wilting when being tossed in the hot pan for a minute or so, add a little garlic and lemon juice, toss, and cover the pan for 1 minute. Uncover, cook for one more minute, and flood the pan with 2 cups of stock. Bring to a light simmer, (and if available) add 1 cup of beet kvass, and immediately take off heat and let cool. Our aim is to cook the beets, but preserve their bright color with a soup that will eventually be somewhere between a deep pink to magenta in color.

For the soup:

  1. Grate your trimmed radishes. Peel your cucumber, remove the seeds if it’s a large or mature cucumber, and grate.
  2. In a bowl, add 1 quart of plain yogurt, 2 cups of your cooled grated beets (and any beet juice or roasting jus left in the foil), 2 cups of your chilled beet top stock, the radish and cucumber, a small bunch of chopped chive and dill, 2 freshly minced garlic cloves, salt, pepper, sugar if it’s not yet slightly sweet, and lemon juice.
  3. Balance the soup so that it remains fairly thick, sweet, sour, and refreshing. Let it marry together in the fridge for at least an hour.
  4. Finish in small soup bowls with more chopped chive and dill on top. Serve chilled. Great for up to 3 to 5 days.

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Recipe and Story by Kate Lasky and Tomasz Skowronski, Apteka / Food Styling by Veda Sankaran / Prop Styling by Keith Recker / Wallpaper: Guermantes by Manuel Canovas, Courtesy of Cowtan & Tout

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Unique Travel Destinations to Taste Wine

By
Kylie Thomas
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0
Matetic vineyards in Chile shows a travel destination view of the green vineyards in front of the mountainscapes.
Photo Courtesy of Matetic

Are summer wines from beautiful vines more delicious? In sharing a list of eminently enjoyable summer wine, TABLE’s wine expert Adam Knoerzer also provides a few unique vineyards that deserve a place on your travel destination bucket list.

Does Wine Grow in Ugly Places?

I can’t remember where I first heard it, but the veracity of the statement stands the test of time: wine does not grow in ugly places.

A box of green wine grapes sits in the soil of a vineyard in South Africa.
Photo Courtesy of Ken Forrester

Go ahead: do a quick inventory of wine regions with which you’re familiar, and I bet you’ll quickly come to the same conclusion. Napa and Sonoma? Gorgeous mountains and valleys aplenty. Burgundy? Lovely gentle slopes in pristine countryside. Mendoza? The Andes create quite a dramatic backdrop for vineyards. Name a wine-growing area, and I’m confident this precept will remain intact.

With that in mind, where might one find the best and most beautiful grapes and regions for summer sipping? The sun is shining, the temperatures are warm, and you’re craving something to quench your thirst while providing maximum vinous enjoyment. Having had the fortune to visit over 30 wine regions in a dozen countries on five continents, here are two favorite destinations that combine maximum gorgeousness with gulpability.

Making Wine in South Africa

While it’s true that wine always comes from a beautiful place, I don’t think I’m alone in suggesting that the winelands of South Africa are quite possibly the most stunning anywhere on earth. Most vines are planted within two or three hours of central Cape Town, and the landscapes vary from rugged, almost desert-like conditions in the Swartland and Cederberg Mountains to lush, green lake country in Elgin that reminds you of the Adirondacks.

Ken Forrester sets a desert like vineyard landscape against a mountain range featuring clouds in the background.
Photo Courtesy of Ken Forrester

South Africa’s Chenin Blanc

South Africa’s signature white grape, Chenin blanc, also happens to be the perfect grape for summer enjoyment. Thought to be one of the first grapes planted in South Africa in the 1650s, it occupies roughly 18 percent of all South African vineyards and is the most-planted grape variety to date–and more is planted here than anywhere else in the world, even its native France.

Ken Forrester, known as “Mr. Chenin,” offers several iterations of the grape, and all are seasonal sensations from his Stellenbosch property. He picks his Petit Chenin early to offer budget-friendly flavors of pear, crunchy apple, and citrus. His Old Vine Reserve offers deeper, richer notes of melon, wax, and honeycomb. But, his FMC is the star of the show. It’s a blend of Chenin with harvest grapes at varying stages of ripeness for a truly bombastic flavor explosion of orange marmalade, honeysuckle, tropical fruits, spice, and a kiss of sweetness. Some say it’s the best Chenin in the world.

The landscape of Hamilton Russell wine vineyards in South Africa.
Photo Courtesy of Hamilton Russell Vineyards

Hamilton Russell Wine in South Africa

The South African story doesn’t end with Chenin blanc, though. Continuing south and east from Stellenbosch along the coast, you’ll eventually find yourself in the quaint fishing town of Hermanus, best known for whale watching. Hang a left from the town center, and you’ll find yourself entering the cool-climate, maritime Hemel-en-Aarde valley, which is Afrikaans for “heaven and earth.” Here you’ll find Hamilton Russell Vineyards and their adjacent property, Southern Right Vineyards, which offer stellar examples of summer-friendly Sauvignon blanc (Southern Right) and one of the most pristine Chardonnays (Hamilton Russell). Though, red-wine are not alone. The Hamilton Russell Vineyards Pinot Noir is consistently regarded as one of the best outside of Burgundy (and, really, anywhere in the world), and Southern Right’s smoky, brambly Pinotage is handled in a lighter style that is great to chill and pair with everything from your grill this summer.

Making Wine in Chile

Another star in the Southern Hemisphere, Chile’s long, narrow shape allows for wine to grow from north to south thanks to the Humboldt Current that keeps the Pacific’s waters cool. The east-west valley pulls in the cool air to create ideal conditions for growing grapes of all kinds.

Perhaps the best of those areas are a short 45-minute drive to the west of Santiago, Chile’s capital, in the Casablanca Valley. Cool-climate, summer-friendly varieties like Sauvignon blanc, Chardonnay, Pinot noir, and others thrive in these fog-laden conditions that insulate the grapes from the abundant sunshine.

Matetic vineyards in Chile shows a travel destination view of the green vineyards in front of the mountainscapes.
Photo Courtesy of Matetic

The Best Vineyards in Chile

One property making especially delicious wines is Matetic. This 100-percent organic and biodynamic producer, along with their Corralillo line, offer an excellent value, particularly their Riesling and Gewürztraminer, which are best known in Alsace, France, but offer regal refreshment from these ancient granitic soils.

Kingston, another producer in the valley, is noteworthy for their Sauvignon blanc and Pinot noir, but it’s their cool-climate Syrah that will be a pleasant surprise for your summer soirées. Though a full-bodied grape, their take on Syrah is lean and restrained with a meatiness that’s begging for steaks or a juicy burger.

In Chile’s far south, Itata is one of the oldest growing areas in the country dating back to the 1500s, well before places like Bordeaux had a single vine in the ground. Here you’ll find red wines made for summer with light body, low tannins, and high acidity: Cinsault and País, the oldest grape in all of Chile. Pedro Parra is an excellent producer of both, and his lineup offers everything from entry-level elegance to high-end hedonism to enjoy all season long.

Story by Adam Knoerzer

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A Trip to Antarctica with Viking Cruises

By
Kylie Thomas
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0
A small boat sails across the Antarctic ocean with a group of people in red jackets onboard.

In November, I embarked on a two-week trip to Antarctica with Viking Cruises and it was, to say the least, epic. Even before leaving home, the flurry of disclaimer forms, medical questions, and doctor approvals made me appreciate the gravity of it all. After a long flight, and a sea passage through mist and cloud, we finally caught sight of an incredible land of snow, ice, gorgeous light… not to mention penguins. Lots of penguins.

The Journey to Antartica

Shortly after boarding the ship in Ushuaia, Argentina (the southernmost city on earth), I took a long stroll to check out the ship. There were miles of decks, floor-to-ceiling windows everywhere, vast numbers of comfy couches and throw blankets, and tons of stocked bookshelves (many on topic). The ship, designed by Richard Riveire of Rottet Studio, has a luxe, residential, Scandinavian-inflected appeal throughout.

An interior of the Viking Cruise ship with plush chairs looking out a glass window to the ocean.

We began by crossing the fabled (or dreaded) Drake Passage, one of the deepest parts of the ocean and one known for particularly rough waves—and seasickness. On the way out, we were told we were lucky, with swells of “only” 15 to 20 feet. I was grateful not to get seasick, although I took many precautions, including nibbles of Dramamine.

Making Use of Viking Cruises’ Resources

On the bottom deck, near the front of the ship, there was a place called The Hide, which didn’t appear on any of the maps. During the day, it was usually empty, a great place to curl up and watch the waves; in the evenings, members of the crew would tell tales of their adventures at sea while people sipped Scotch.

A man sits in the Viking Cruise spa pool that has a looking glass outside to Antarctica.

The ship had a gigantic hangar filled with watercraft of all sorts, including zodiacs, 12-person boats, kayaks, and two submarines. I went out on all of them except the submarines (that darned claustrophobia!) Riding around in a low rubber boat in the bracing wind or climbing on snow-covered hills looking out over miles of white, it was impossible not to be awed by the enormous scale, the isolation, the extreme quiet. In addition to thousands of penguins, we saw a few seals and a great many whales, who often swam alongside the ship.

Chunks of ice sit in the Antarctic water with large mountains and a clear sky in the background.

Life inside, when you weren’t staring at the jaw-dropping landscapes, was about as cushy as it gets. After my daily adventures outside, I’d run to the spa for a sauna, steam, and cold plunge (in a pool with one wall open to the outside), followed by a nap. (I’m only human.) Eating took up a lot of the day (this was a cruise after all) and the surprisingly robust Wi-Fi meant I could keep up with my work (sigh). The crew remembered our likes and dislikes and cared for us wonderfully.

The outside of the Viking Cruise ship amongst mountains in Antarctica.

Taking Science Into Consideration

Viking takes science very seriously, and on board were a chief scientist, an ornithologist, a PhD student doing seaweed research, plus historians, geologists, and various other scientists. There were daily lectures on birds, geography, aquatic life, and history of the region. The scientific staff collected myriad samples of water (which, sadly, I was told always contains micro-plastics), phytoplankton, and various other readings that are sent back for analysis.

A group of penguins sit on a snow mound with the viking cruise ship in the background.

One day on a rocky beach I had a long chat with the bird guy while watching a (probably) male penguin build some sort of trial-run nest about 30 feet away. (The sexes are largely indistinguishable in penguins, but it’s the males that generally build the nests, showing their prowess to potential mates.) He made a point of telling me that not very many people ever get to see such a thing.

Antarctica’s Color Palette

One of the things you first notice in Antarctica is that what appears to be a limited palette of whites, grays, and blues develops, over time, into an astounding array of colors. Many days were overcast and often snowy, bathing everything in an eerie gray light with a muting effect. On others, clearer skies would produce variations of white, gray, and blue you’d never believe possible.

Stephen Treffinger stands amongst chunks of ice on the shores of Antarctica with mountains behind him.
Stephen Treffinger

The journey was, in a word, overwhelming. Almost too much to take in, a set of new information so intense that it was difficult to process. And while estimates vary as to how many people have actually set foot on Antarctica since its discovery roughly 200 years ago, the generally accepted range is only around 300,000 to 350,000. I feel extremely fortunate to have been among them.

Large peaks of Antarctic mountains sit beneath heavy grey cloudy and above deep grey blue water.

Story by Stephen Treffinger / Photography by Stephen Treffinger and Viking Cruises

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Vegan Berry Macadamia Cheesecake

By
Kylie Thomas
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0
A brown plate holds a vegan cheesecake coated in raspberries, blueberries, and a strawberry swirl.

The hallmark of a good Fourth of July celebration is––let’s be honest––the food. Yes to fireworks, yes to some good music, yes perhaps to bug spray, but be sure the table is full to groaning with food. Don’t drop the ball after the barbeque: everyone wants a sunset sweet.

This Vegan Berry Macadamia Cheesecake is the perfect end to the perfect July Fourth celebration. Created by Chefs Damian and Amy Herrera of Juicy Foods 505, it’s ever so perfectly patriotic in its red, white, and blue. Because it’s vegan, you’ve got all of your guests covered. Best of all, it tastes as good as it looks. Save party-time stress by making it ahead of time. Prepare for oohs and aahs.

What Makes A Vegan Cheesecake?

Macadamia nuts are the secret weapon for a luxurious vegan cheesecake. Their buttery richness creates a creamy filling that rivals its dairy counterpart. Soaked macadamia nuts blend beautifully into a smooth base with the addition of cashews. Their subtle sweetness complements tangy flavors like lemon or lime for a perfectly balanced cheesecake. Plus, a sprinkle of chopped macadamia nuts on top adds a delightful textural contrast.

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A brown plate holds a vegan cheesecake coated in raspberries, blueberries, and a strawberry swirl.

Vegan Berry Macadamia Cheesecake

  • Author: Chefs Damian and Amy Herrera
  • Yield: 9-12 Servings 1x
Print Recipe

Description

Even those avoiding dairy can still enjoy a macadamia nut cheesecake.

Ingredients

Scale

For the crust:

  • 1 cup cashews 
  • 1 cup pecans 
  • 1/3 cup raisins  
  • ½ teaspoon sea salt 

For the filling:

  • 2 cups macadamias (soaked in purified water for at least 2 hours) 
  • 1 cup cashews (soaked in purified water for at least 2 hours) 
  • ½ cup maple syrup (any liquid sweetener of choice will work) 
  • Juice of 1 lemon 
  • 1 tbsp vanilla extract 
  • Pinch of sea salt 
  • ¾ cup melted coconut oil  
  • 1/4 cup of purified water 

To create the berry swirl and topping: 

  • 1 cup frozen strawberries, thawed and drained 
  • 2 tbsp maple syrup 
  • Juice of 1 lemon 
  • ¼ cup melted coconut oil 
  • 1 cup fresh raspberries  
  • 1 cup fresh blueberries 

Instructions

For the crust:

  1. Process cashews and pecans in a food processor to fine meal. 
  2. Add remaining ingredients until combined. The mixture should be slightly oily but crumbly. 
  3. Press the mixture into a parchment paper-lined 9-inch springform pan.  

For the filling:

  1. Drain macadamias and cashews.  
  2. Blend all ingredients except the coconut oil and the ¼ cup purified water in a high-speed blender.  
  3. Slowly add the water if needed to keep processing if still chunky. Once smooth, add the melted coconut oil slowly until combined. Pour filling into crust and refrigerate for 20 minutes or until slightly firm. 

To create the berry swirl and topping: 

  1. To make the berry swirl, blend frozen strawberries, maple syrup, and lemon juice in a high-speed blender until smooth.  
  2. Slowly add melted coconut oil until combined.  
  3. Pour the berry swirl on top of slightly firm filling and use a chopstick to swirl through. Be careful not to disturb the crust.  
  4. Chill for 1 hour until more than slightly firm, but not hard. Top with the fresh raspberries and blueberries and place back in the refrigerator until completely set, about 2 hours.  

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Recipe by Chefs Damian and Amy Herrera, Juicy Foods 505
Story and Styling by Julia Platt Leonard
Photography by Tira Howard

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Red, White, and Blue Stained Glass Gelatin Cake

By
Star Laliberte
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0
A red, white, and blue gelatin cake decorated with fresh strawberries and blueberries sits on a platter while a woman holds out a cut slice on a small white plate.

Celebrate Independence Day with a dessert that’s as dazzling as fireworks! This Red, White, and Blue Stained Glass Gelatin Cake is a stunning centerpiece for your 4th of July festivities. Layers of vibrant red and blue gelatin peek through a creamy white base, creating a beautiful mosaic effect. It’s surprisingly easy to make and requires virtually no baking, perfect for a hot summer day. You could even use star-shaped cookie cutters to add another special 4th of July touch. Get ready to impress your guests with this festive and flavorful treat!

What Flavors Can You Use in a Gelatin Cake?

The best part about a gelatin cake is that the customization is up to you. Rework this red, white, and blue gelatin cake to make any occasion. For Halloween you can combine orange and lime green gelatin for a spooky, eerie colored treat. Or, use a flavor combination of lemon and lime to make a summer themed gelatin cake perfect for a pool party. It may even take the place of your regular birthday cake due to its aesthetic inside and ability to pick out the person’s favorite flavors.

A full gelatin cake in red, white, and blue colors decorated in strawberries, blueberries, and mint sits on a picnic like table.
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A red, white, and blue gelatin cake decorated with fresh strawberries and blueberries sits on a platter while a woman holds out a cut slice on a small white plate.

Red, White, and Blue Stained Glass Gelatin Cake

  • Author: Star Laliberte
Print Recipe

Description

A stunning cake that’s almost too beautiful to eat.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs ( approximately 11 whole cracker sheets)
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, melted

For the gelatin cake:

  • 5 (3 oz) pkgs. Jell-O® mix in your choice of red and blue flavors
  • 3 1/2 cups boiling water, divided
  • 3 1/2 cups cold water, divided
  • 1 1-oz pkg Knox® gelatin (use all 4 individual packets in the box)
  • 1 14.1-oz can of sweetened condensed milk
  • 1 1/4 cups heavy whipping cream
  • 1 tsp vanilla extract

Instructions

For the crust:

  1. Preheat the oven to 350 degrees.
  2. Use a food processor or place your graham crackers in a gallon size freezer bag and use a rolling pin to crush the crackers.
  3. Combine the crumbs, sugar, salt, and the melted butter in a medium sized bowl. Mix well, making sure the ingredients are well incorporated.
  4. Pour into a 9 inch springform pan (ungreased), and press evenly on the bottom and about a 1/4 inch up the sides of the pan. Use the base of a measuring cup or a flat-bottomed glass to create a nice even crust.
  5. Bake in a 350 degree pre-heated oven for 8-10 minutes.
  6. Cool completely.

For the gelatin cake:

  1. Prepare each package of flavored gelatin in a separate bowl (if using multiple packages of the same flavor, they can be prepared together in one bowl). Pour 1/2 cup of boiling water per package into each bowl, stirring until gelatin is completely dissolved (approx. 2 minutes). Then add 1/2 cup of cold water per package and stir. Refrigerate 4-6 hours or overnight.
  2. Prepare your crust, cool completely and place in the freezer for 1 hour.
  3. Remove the gelatin from the refrigerator and cut into small pieces of varying sizes, but no larger than 1/4 inch cubes. Place all together in a bowl, toss, and return to the refrigerator while preparing the unflavored gelatin mix.
  4. Pour 1 cup of cold water into a bowl and sprinkle the unflavored gelatin over the top. Use all 4 packages in the 1 oz box. Let sit for 2-3 minutes. Add 1 cup of boiling water and stir until the gelatin is completely dissolved.
  5. In a blender, add sweetened condensed milk, cream, unflavored gelatin mixture, and vanilla and blend until well combined.
  6. Remove the cut gelatin pieces from the refrigerator and your crust from the freezer.
  7. Spray the sides of your springform pan with cooking spray, transfer the gelatin pieces to the pan, and pour the mixture over the gelatin pieces. Gently use a spatula to make sure things are evenly distributed.
  8. Refrigerate at least 4-6 hours or overnight (8 hours preferred).
  9. Remove from the refrigerator and gently run a knife along the sides of the pan before removing the sides.
  10. Decorate with top with your favorite store bought or homemade icing and fresh berries and mint, or edible flowers.
  11. Enjoy!

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Recipe and Styling by Star Laliberte
Story by Kylie Thomas
Photography by Dave Bryce

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Orange Mulberry Quick Bread

By
Emma Riva
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0
A slice of bread with mulberries on it on a white plate on a maroon background

This spin on quick bread uses an underrated seasonal berry as well as orange zest and marmalade. Melted butter and sugar lend a light note of sweetness, but not too much. The recipe is perfect for a first-time bread baker, since all you need is a loaf pan and the right ingredients. Luckily, mulberries are easy to find in the weeks of high summer, once you start looking. 

Picking the Best Mulberries

Mulberries have a lot of haters. But if you find ripe ones, they’re one of the easiest ways to take advantage of the urban foraging trend. They grow on many urban streets across the mid-Atlantic region from June to August. You might see their stains on the sidewalk before you see the actual tree. What you want is a big, ripe one, and a secret trick is to look if the stem is purple or green. If it has a slight purple hue, it’s at peak ripeness and ready to go into your baked goods. 

Orange Mulberry Quick Bread Recipe

Orange Mulberry Quick Bread Ingredients

  • 1 and ½ cup flour
  • 2 and ½ teaspoons baking powder
  • 2 tablespoons orange zest
  • ½ cup sugar
  • 2 large eggs
  • ½ cup melted butter
  • ¾ cup fresh orange juice
  • 1 cup mulberries
  • 1 teaspoon flour
  • 3 thinly sliced orange slices for garnish
  • Preheat the oven to 350°F. Grease a loaf pan and line the bottom and sides with parchment paper.

Instructions

  1. Place the flour and baking powder into a large bowl and stir with a whisk. Set aside.
  2. Put the sugar and orange zest into a medium bowl and stir them either rubbing with your fingers or using a fork.
  3. Add the eggs and mix with a whisk until just combined.
  4. Mix in the melted butter and orange juice.
  5. Pour the wet mixture into the flour mixture and stir with a whisk until just combined.
  6. Toss the mulberries with 1 teaspoon of flour and gently fold into the batter. Pour the batter into the prepared loaf pan and top with thinly sliced pieces of orange.
  7. Bake for almost 35-38 minutes or until a toothpick that is inserted to center comes out clean.
  8. Brush the bread with orange marmalade before serving and enjoy.

Story by Emma Riva / Recipe by Anna Franklin / Photography by Dave Bryce 

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A Visit to the Dolomites

By
Emma Riva
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0
The Dolomites, in a beautiful foggy mountain range between Italy and Austria

With each step, the Dolomite mountains whispered tales of ancient legends and forgotten battles. The towering, saw-edged ridges, and immense, rocky gorges, interspersed with beautiful grassy meadows, didn’t feel real at times. Memorable for its unique geology, majestic beauty, sing the steep and challenging terrain tested our endurance, but the rewards were abundant as breathtaking scenery unfolded in every direction. Memorable for its unique geology, majestic beauty, the Dolomites are like nowhere else in the world.

It was hard to believe that these intense mountains, over 250 million years old, once thrived as a vast coral reef. Imagining the hardships faced by soldiers during World War I, when the Dolomites became a strategic battleground, added a sobering perspective to our hikes.

My good friend Tim and I embarked on daily adventures, fueled by sandwiches made fresh each morning fusing Italian and Aust, featuring delicious paper-thin speck (originating from the South Tyrol region) on freshly baked bread. Roaming among free-range cows, sheep, and horses added an unexpected charm to our experiences.

My visit to northern Italy, exploring the wilderness and sometimes feeling like we were above the clouds, is a time I will not soon forget. Enjoy some photos and be inspired to make your own trip to this special place.

The Dolomites mountain range on a cloudy day The Dolomites mountain range with two brown cows on a cloudy day A hiker stands in front of the Dolomites Cows on a hillside in the Dolomites A brown and white cow crests a hillside on a cloudy day in the Dolomites A beautiful aerial view of the Dolomites, craggy rocks and white sky The stunning rocky landscape of the Dolomites

Story and photography by Matt Dayak 

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Your July Full Moon in Capricorn Horoscope for 2024  

By
Wade Caves
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0
A crab on a green background for the July Full Moon in Capricorn horoscope.

Stargazers, this July’s full moon in Capricorn horoscope may just bring you déjà vu. We’re experiencing a lunar encore with our second full Moon in Capricorn, offering a rare opportunity to bring Cancer-Capricorn themes to a satisfying conclusion. It’s like the universe is giving us some bonus time to tie up loose ends before the cosmic curtain falls on this astrological act.

Mars Makes its Full Moon Move

Mars takes center stage this month: after the full Moon’s grand performance, both the Sun and Moon will form a gentle, coaxing configuration called a sextile with Mars. This dual connection to Mars energizes Gemini (where Mars is), Leo (where the Sun will be), and Aquarius (where the Moon will be), potentially turning up the volume on activity in these zodiac signs. Expect an ease with which things can escalate – for better or worse – as if the universe just downed an extra shot of espresso in this month’s horoscope.

Overall, the astrological forecast looks largely favorable on a global level, with Venus in Leo making a harmonious sextile to Jupiter in Gemini. This celestial tango reinforces themes of growth and stability, sprinkling a bit of cosmic fairy dust over this full Moon period.

An Upcoming Mercury Retrograde

A wrench in the gears arrives early next month when Mercury undertakes another retrograde detour. Starting in early Virgo on August 4 and reversing into Leo by August 21, this three-week cosmic rewind will likely play out differently for each zodiac sign. Don’t worry – we’ve got you covered with tailored insights in July’s full Moon horoscopes.

Your July Full Moon in Capricorn Horoscope for 2024 

Aries

Buckle up, Aries, because your career is about to take an unexpected turn with this full Moon in Capricorn. As the Sun shifts into Leo, you’ll feel a surge of creative energy that could lead to a breakthrough at work. Don’t be surprised if you suddenly find yourself in the spotlight – your natural leadership skills are shining brightly. While you’re basking in professional glory, the full Moon in Capricorn is stirring up your social circle. You might find yourself saying goodbye to a group or friend who no longer aligns with your ambitions. It’s bittersweet, but necessary for growth. Keep your eyes peeled for new connections, especially in unexpected places. With Mars lighting up your communication house (in your third house), your words have extra punch now. Use this power wisely, especially as Mercury prepares to backtrack in retrograde. A word of advice? Get any important conversations or agreements squared away before the retrograde hits. Your future self will thank you.

Taurus

Home is where the heart is, Taurus, but lately, it might feel more like a launchpad. The Sun’s move into Leo is lighting up your domestic life, bringing a burst of energy to family matters or home improvement projects. The full Moon in Capricorn is illuminating your travel houses, hinting at an adventure on the horizon. It might be time to dust off that passport or enroll in that course you’ve been eyeing. Your ruling planet Venus is in a wonderfully gentle aspect with buoyant Jupiter, which should bring some financial good luck your way. An unexpected windfall or a brilliant money-making idea could pop up, but remember – with Mercury about to do its backwards dance, it’s wise to look before you leap into any major investments. Your practical nature serves you well here, Taurus. Trust it, but don’t let it hold you back from the exciting opportunities coming your way.

Gemini

Ready for your close-up, Gemini? With Mars lighting up your sign, you’re radiating charisma and charm. It’s as if you’ve found the universal remote control and hit the ‘fast forward’ button on your personal goals. The Sun and Moon are locked into the final degree of your financial houses, so it’s likely that focus is shifting away from financial matters and toward more exciting things, like travel. Speaking of better, the Sun’s move into Leo is about to turn your social life into a non-stop carnival of wit and wonder. Your way with words is even more magnetic than usual, making this an ideal time to network, pitch ideas, or simply dazzle people with your brilliance. Just remember, with your ruling planet Mercury about to turn retrograde, it’s crucial to double-check the fine print before signing anything. Your quick mind can handle it, Gemini. This is your time to shine – just make sure you’re shining in the right direction!

Cancer

Feeling a bit crabby lately, Cancer? That’s about to change. The full Moon in Capricorn is illuminating the tail end of your partnership house, bringing a wave of clarity to your relationships. It’s time to decide who stays in your inner circle and who needs to be gently shown the door. Don’t worry, you’re not losing – you’re curating. As the Moon shifts into Aquarius, you’ll feel a surge of emotional independence. Embrace it! Meanwhile, the Sun’s grand entrance into Leo is like a spotlight on your assets. Suddenly, money-making opportunities are popping up like daisies after a spring rain. Your intuition might be a bit exhausted, so give yourself permission to seek advice. But heads up: with Mercury preparing to moonwalk through your communication sector, be extra clear in your negotiations. No room for “crab speak” now – direct and transparent is the way to go.

Leo

Hear that, Leo? It’s the universe rolling out the red carpet just for you. As your ruling luminary, the Sun, struts into your sign, you’re about to experience a personal new year. But before you leap into the limelight, the full Moon in Capricorn is asking you to tie up loose ends in your daily routine. That gym membership you never use? The cluttered inbox? Deal with it now. You’re clearing the stage for your grand performance. Venus in your sign is doing a happy dance with Jupiter, potentially bringing a dash of romance or a stroke of creative genius. Your roar has extra power now, especially in matters of friendship and patronage. Time to pitch that bold idea or ask for support for a major goal. Just one caveat: with Mercury about to turn retrograde in your money house, double-check the numbers before making any big money moves. You’re ready to rule your jungle, Leo. Make it count!

Virgo

Cosmic winds are changing direction, and you’re in for quite a ride, Virgo. The full Moon in fellow earth sign Capricorn is lighting up your 5th house of creative endeavors. That project you’ve been tinkering with in secret? It’s time to advance it. As the Sun slides into Leo, you’ll feel an urge to retreat and recharge. Think ‘incubation’ rather than ‘hibernation.’ Your dreams are trying to tell you something – pay attention! Meanwhile, Mars in Gemini is firing up your career house. Opportunities are knocking, but they might come disguised as challenges. Your natural problem-solving skills are your superpower now. However, with your ruling planet Mercury about to turn retrograde in your sign, it’s crucial to double-check everything. Your usual precision might be a bit off, so give yourself some grace. Remember, Virgo, even a perfectly organized life needs a little chaos sometimes. Lean into the unpredictability – it’s where the magic happens!

Libra

The full Moon in Capricorn is shining a spotlight on your home and family life, dear Libra, urging you to declutter both your space and your inner well of emotion. It’s time to let something go – you know what it is, even if we don’t. As the Moon shifts into Aquarius, you’ll feel a surge of innovative energy. Suddenly, that blank wall is begging for a mural, or maybe it’s time to rearrange the furniture feng shui style. The Sun’s grand entrance into Leo is about to set your social life on fire. Your charm is off the charts, making you the life of every party (virtual or otherwise). With Venus and Jupiter playing nice, a romantic prospect or creative collaboration could appear out of the blue. Just remember, with Mercury about to do its backwards tango, expect a few things to fall off the cart. Your diplomacy is legendary, Libra, but sometimes a straight “yes” or “no” is what’s needed.

Scorpio

Brace yourself, Scorpio, the universe is about to spill some secrets. The full Moon in Capricorn is illuminating your 3rd house of rumors and gossip, bringing hidden information to light. That mystery you’ve been trying to solve? The pieces are finally falling into place. As the Sun makes its entrance into Leo, your career = is heating up faster than a summer sidewalk. Suddenly, all eyes are on you – and why shouldn’t they be? Your intensity is magnetic, drawing opportunities and admirers alike. Both the Moon and Sun cast a favorable aspect on your ruling planet, Mars, bring a surge of opportunity and energy. However, with Mercury preparing to retrograde in your 11th house of friendship, be wary of miscommunications in your social circle. Your words have power, Scorpio – use them wisely. Remember, not everything needs to be a secret. Sometimes, vulnerability is the strongest move you can make. It’s time to step out of the shadows and into the spotlight – just don’t forget your sunscreen!

Sagittarius

Hold onto your arrows, Sagittarius, because you might need them this month! As the Moon gallops into Aquarius, you’ll feel a surge of wanderlust. Suddenly, that crazy road trip idea doesn’t seem so crazy after all. The Sun’s move into fellow fire sign Leo is like rocket fuel for your adventurous spirit. Whether it’s a physical journey or an intellectual odyssey, you’re ready to explore uncharted territories. With Mars in Gemini lighting up your partnership house, a dynamic duo could form unexpectedly. This could be in business, romance, or even a creative collaboration. Your optimism is contagious now, inspiring others to join your quest. But heads up: with Mercury about to retrograde in your 10th house of profit and professional direction. Your blunt honesty is usually refreshing, but a little diplomacy goes a long way now. Not all who wander are lost – be careful not to judge a thing too early.

Capricorn

Your moment in the moonlight has arrived, Capricorn! This is the second full Moon in your sign this month, giving you extra time to shed those old expectations and step into the version of you that’s been waiting in the wings. But don’t get too comfortable in the limelight, because as soon as the Moon shifts into Aquarius, you’ll feel a pull towards more private matters. Your financial sector is buzzing with potential – a forgotten investment might suddenly pay off, or a brilliant money-making idea could strike like lightning. Your natural caution serves you well here, but don’t let it hold you back from transformative experiences. With Mars in Gemini energizing your 6th house of routine, you’re a productivity powerhouse. You’ll be more sensitive to heat-related stress than normal this month, so be careful out there, make sure to stay hydrated, and perhaps take a break from spicy and inflammatory foods.

Aquarius

As the Moon shifts into your sign, Aquarius, you’ll feel a bit more effervescent than usual, with a bit more energy in reserve too. Suddenly, that off-the-wall idea doesn’t seem so impossible after all. The Sun’s grand entrance into Leo is lighting up your partnership sector, potentially bringing a dynamic collaborator into your orbit. Whatever type of partnership this is, the key is finding someone who can match your innovative spirit. With Venus and Jupiter playing nice, your home life is getting a boost of harmony and expansion. Thinking of redecorating? Gardening? Your quirky style could turn heads (in a good way). Mars in Gemini is firing up your creativity, making this an ideal time to launch that podcast or start that novel. Mercury’s impending retrograde in your 8th house means it’s crucial to be mindful of financial agreements already on the books, and I’d advise against making any big deals or decisions until Mercury is direct again (late August).

Pisces

What’s fun about Pisces is the sheer potential the sign carries – and this second of two full Moons in Capricorn illuminates your house of friendship and trusted support. The Sun’s shift into Leo will bring a spotlight on your daily routines. I imagine you’ll learn you’re eating out too much, too much grease in the food, and not enough fresh greens and produce. I think you’ll find the energy to do something about that now. Mars in Gemini is energizing your home and family house, possibly bringing some lively discussions or a burst of redecorating inspiration. Your empathetic nature is your secret weapon in navigating any domestic debates. Venus and Jupiter are sprinkling some magic dust on your communication skills, making this an ideal time to express those feelings you’ve been bottling up. You’re not just going with the flow – you are the flow. Make your own compass, and don’t be afraid to make some waves.

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

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Red, White, and Blue Fruit Salad

By
Kylie Thomas
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0
A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin to make a red white and blue fruit salad.

A summer picnic, especially for the 4th of July, isn’t complete without a red, white, and blue fruit salad. Get into the holiday spirit with watermelon, strawberries, cherries, raspberries, blueberries, and apples cut into festive star shapes. Complete with a drizzle of hot honey, lime juice, and a sprinkle of Tajín for a tangy twist on your average fruit salad.

Fruit Salad Tips

Creating a balanced fruit salad is all about flavor, texture, and visual appeal. For a variety of tastes, try to use seasonal fruits like strawberries for early summer and peaches for late summer. Strive for a colorful mix of sweet and tart fruits. Whenever you start prepping your salad, wash and dry your fruit thoroughly to avoid excess moisture. You’ll also want to cut everything into bite-sized pieces, and toss browning fruits like apples or bananas with lemon juice to slow oxidation. Feel free to mix up your garnishes with options like glazes and dressings. The Tajin we’ve used is great on fruits like mango and watermelon to add a bit of spice, but you can also drizzle honey, lemon juice, or other condiments on top.

Print

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A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin to make a red white and blue fruit salad.

Red, White, and Blue Fruit Salad

  • Author: Anna Franklin
Print Recipe

Description

A patriotic and delicious salad.

Ingredients

Scale
  • 1 watermelon
  • 2 cups strawberries
  • 2 cups cherries
  • 2 cups raspberries
  • 2 cups blueberries
  • 2 apples (we used Granny Smith)
  • 1 lime, juiced
  • 2 tbsp hot honey
  • Tajín for garnish

Instructions

  1. Cut the watermelon and apples into star shapes. Add berries and cherries and gently toss together until everything is mixed.
  2. Top with lime juice, drizzle with hot honey, and sprinkle with Tajín before serving.

Did you make this recipe?

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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