Sundays are a day of pure magic to me. Arguably my favorite day of the week, and marking the most peaceful and serene energy to allow for quiet spontaneity. Starting with a visit to see my farmers at The Farmers’ Market comes in at top. And then coming home to plan a week of nourishing meals for my home and my clients around what is local, mineral rich and in season revels in an almost surreal perfection. I don’t think anything compares to the creativity of combining nourishment and healing with the act of crafting those elements into a meal.
When I arrived home from the FM yesterday, I realized that quite a few of my fresh raspberries had been smashed in my basket. So I thought, ‘perfect sign that I should turn these into a compote.’ This of course spawned the process of making fresh vanilla ice cream to drizzle it over. And that seamlessly led to hosting two of our most cherished friends for dinner to enjoy the feast that we had manifested around the thought of making fresh compote.
Raspberry + Rosemary Compote
Small basket of very ripe raspberries | any ripe fruit will do for this
1 Tbls of chopped rosemary
1/3 c of Honey
Pinch of Pink Salt
2 Tbls Water
PROCESS | In a medium saucepan, combine raspberries and rosemary, honey, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until raspberries collapse and liquid is syrupy, 12 to 15 minutes.