June is a marvelous month – so much to celebrate!
by Ruth Storkel. Whenever we approach the month of June, that lively, frolicking song starts running through my head—it’s one I love to sing! What a marvelous month! So much newness of life, of season, of everything! (Scholars graduating, gardeners planting, tired workers beginning vacations, marriage vows being spoken, etc.)I am always fascinated when I look over the “holidays and observances” list for a new month. June is loaded with many “special days.”
Food Food and More Food!
Once again, this new month boasts of many celebrations of FOOD. For “sweet treats,” we have National Hazelnut Cake Day, National Chocolate Macaroon Day, National Gingerbread Day, National Applesauce Cake Day, National Doughnut Day, National Strawberry Rhubarb Pie Day, National Frosted Cookie Day, National German Chocolate Cake Day, National Peanut Butter Cookie Day, National Strawberry Shortcake Day, National Fudge Day, National Apple Strudel Day, National Cherry Tart Day, National Chocolate Éclair day, National Chocolate Pudding Day and National Ice Cream Cake Day. We seem to be a nation that can’t live without our desserts!!As for “regular everyday food,” June 1 is designated “World Milk Day,” June 3 is “National Egg Day,” June 4 is “National Cheese Day,” June 11 is “National Corn-on-the-Cob Day,” and June 14 is “National Cucumber Day.” (Are you getting hungry yet?)So apparently, in the month of June, there is something for everyone as far as eating goes.
Summer Fun Days
And there are activities galore (if the weather cooperates). Don’t forget that the week of June 1-9 is National Fishing and Boating Week. June 2-8 is National Gardening Week, June 16-22 is National Roller Coaster Week, and June 23-29 is National Tennis Week (time to get out your dusty racquet and find a nearby neighborhood tennis court).As a schoolchild, I always looked forward to June because school was out for several months. On May 23, my granddaughters from California finished their school year. Oh, joy!
Musical Tribute to “June”
As the song says:But it’s coming, by gum, we can feel it come,You can feel it in your heart,You can see it in the ground,You can see it in the trees,You can smell it in the breeze,Look around! Look around! Look around!JUNE IS BUSTING OUT ALL OVER!(Carousel: Rodgers and Hammerstein)
Summer is here!
We wish you a safe and delightful summer season!
For June 14, which has been designated “National Strawberry Shortcake Day,” we again offer Sara Creamer’s delicious Strawberry Shortcake Recipe (Published last year in the Gem of the Sound).
Sara Creamer’s Strawberry Shortcake Recipe
Serves: 8Scone Ingredients:2 -3/4 c. all-purpose flour1/3 c. granulated sugar1 TBSP. baking powder1 tsp. salt3/4 c. unsalted butter (chilled)1/2 c. Greek yogurt1 tsp. vanilla extractShortcake egg wash:1 egg2 TBSP. milk1/4 c. raw sugarStrawberry Sauce Ingredients:4-5 c. fresh strawberries1/4 c. granulated sugar2 TBSP. orange juice1 TBSP. orange zestWhipped Cream Ingredients:1 & 1/2 c. heavy whipping cream1/4 c. confectioner’s sugar1 tsp. pure vanilla extractInstructions:First, zest and juice one fresh orange. Slice strawberries into a bowl, add zest and orange juice along with the sugar for strawberry sauce. Cover and place in the refrigerator until ready to serve.Preheat oven to 400.To make scones, place flour, sugar, salt, and baking powder into a large bowl and whisk until incorporated. Shred chilled butter with a cheese grater over the dry mixture, tossing occasionally to separate the butter. Once the butter is shredded, using your hands, rub the butter into the dry ingredients until it forms a crumbly, sand-like texture. Next, make a “well” in the center of the dry mixture, and add vanilla, yogurt, and egg. Gently mix with a spatula until a crumbly dough forms. (It will be crumbly but still can be formed into a dough mass). Shape dough into a flat disk on a flat surface and wrap it to chill in your refrigerator for 30 minutes.Once chilled, roll out the dough mass to a circle about 1 inch thick. Cut the dough into pieces, cut it in wedges, or use a round cookie cutter. Place your scones on a large, parchment-lined sheet pan about 1-2 inches apart. Now, mix the 1 egg and milk together for the egg wash. Brush the tops of your scones with the wash, and sprinkle the raw sugar on the top. Bake for 20-30 minutes.While the scones are cooking, make the whipped cream. Add heavy cream, confectioner’s sugar, and vanilla to a standing mixer bowl. Mix the cream on medium-high until it thickens and is whipped to your liking.Finally! Once the scones have cooled, cut them in half, top them with strawberries, and then whipped cream. ENJOY!
