Strawberry Banana Pineapple Smoothie
Berry Jam Canning Recipes
Strawberry Bunny Milk
15 Minute Strawberry Peach Jam
Watermelon Strawberry Lime Smoothie
Watermelon & Strawberry Lime Mint Popsicles
Overnight Cookie Dough Oatmeal
Preserving Strawberries, Kale and Basil
Banana, Strawberry, Pineapple Smoothie

Strawberry Banana Pineapple Smoothie

HEALTHY, TRIPLE FRUIT Strawberry, Banana, Pineapple Smoothie! This healthy recipe is easy to make – just throw all your ingredients in the blender!  The milk (regular or almond) makes it creamy and delicious! I love this recipe for breakfast or a afternoon snack – it always energizes me! 

It’s April 10th and it’s almost 70 degrees in NYC!  Can we officially declare that the weather is changing?  I don’t want to jinx it because I know it won’t last, but the last few days of beautiful weather has me craving fresh fruit!  In the Winter I snack on bananas and apples, mostly because I can’t deal with spending $6 on a pint of out of season berries, but with Summer around the corner, I can’t wait for fresh strawberries, raspberries and blueberries to grow in the garden and to be cheaply accessible in local farmers markets! Summer is all about the berries – don’t you agree?

HEALTHY, TRIPLE FRUIT Strawberry, Banana, Pineapple Smoothie! This healthy recipe is easy to make - just throw all your ingredients in the blender! The milk (regular or almond) makes it creamy and delicious! I love this recipe for breakfast or a afternoon snack - it always energizes me!

This is one of my favorite smooth recipes and it includes 3 of my favorites: strawberries, banana and pineapple. I love how the sweet flavor of the strawberries mixes with the tropical taste of the pineapple.   Mix it with some milk (regular or almond milk), throw in some ice cubes to quickly chill it and you’ll have a healthy, filling smoothie in less than 2 minutes.

HEALTHY, TRIPLE FRUIT Strawberry, Banana, Pineapple Smoothie! This healthy recipe is easy to make - just throw all your ingredients in the blender! The milk (regular or almond) makes it creamy and delicious! I love this recipe for breakfast or a afternoon snack - it always energizes me!

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Berry Jam Canning Recipes

Summertime Canning recipes for Raspberry and Plum Jam, Sour Cherry Jam, Bumbleberry Jam!

It’s that time of the year again, canning season is here.  It’s time to can vegetables and fruits to last us all year!  

Do you have a overabundance of tomatoes, cucumbers or strawberries in the garden right now?  Are you picking them by the pound and then nervously staring at them in the kitchen?  We’ve all been there.    During the Summer my once empty countertops become home to bowls of tomatoes, tomatillos, peppers and watermelon.  If you want to cook or use a appliance then you’ll have to rearrange the vegetables for at least a minute to get some clear space to work with.   With fresh harvest comes the idea of “What the heck am I going to make?”.  We’ve all been there too.  

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.
(Our strawberries have a pretty nice view on the roof!)

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Strawberry Bunny Milk

This is a homemade recipe for Nesquik Strawberry Milk using fresh strawberries. It tastes just like you remember as a kid!

Many years ago Matthew and I were completely obsessed with NESQUIK strawberry milk.  You know, the yellow containers of strawberry powder that you add to milk which transforms into sugary delicious milk?  The containers feature the Nesquik Bunny who I found out is named Quiky.   Being a person who buys food items based on how cute their characters are, I fell in love with Quiky.  For some time they made plastic sugary milk syrup bottles in the shape of a bunny, ears and all.  Being a person who is obsessed with anything cute I would not throw these bottles away.  I would store them under my sink after rinsing them out thinking one day I could come up with a craft idea using them.   Then the day came where we moved from Pittsburgh to NYC and I had to part with my collection of plastic bunny bottles.  Somewhere in our photo archive there’s a photo of us, looking sad, hugging the bottles, right before we had to throw them out.    If the plastic bottles are reading this post, I miss you guys.  

Because the containers featured a bunny, strawberry milk was known as bunny milk right from the beginning.  I looked up online to see if anyone else called it bunny milk but I mostly got results of photos that featured people feeding their bunnies milk.  Still cute, but not what I was looking for.

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15 Minute Strawberry Peach Jam

Hi Friend, it’s Friday!

How’s your weekend looking – got anything fun planned? I will be filming more gardening and cooking segments for Home Depot/Miracle Gro Gardenieres.  We have some great segments planted, with some harvesting, some chip making and some garden chores that must be done every winter!  Stay tuned for the videos!  The best part of this weekend though is the weather, it’s supposed to be 71 on Saturday and 74 on Sunday. I think I can get away with leggings – does this excite anyone as much as me?  

In today’s recipe we are making Strawberry Peach Jam.  I am a lunatic in never letting fruits or vegetables go to waste, I will find something to do with them always.  In this one I had a peach that had a short life span but you better believe it – this peach was not going to waste! So instead of making my usual strawberry jam, I decided to give it a peach twist!  The outcome is delicious!  And the smell! It smells like summer.   Even though I’m not canning this jam below, it would be amazing to can to save for the wintertime.  Summer memories in the Winter – I love that!


My favorite jams are quick. I don’t like lingering over the stove for 2 hours stirring jams.  I want it quick and I want it delicious in a 15-20 minute recipe – tops! This even includes preparing and cooking.   It will take you longer to go the store to pick up jam! It’s that easy and quick!  Plus you get to walk around the house with a saucepan making everyone smell it and then judging their reaction, and when they don’t act as excited as you then you can remember that moment when they ask you for something.  Hold jam grudges everyone, hold them tight! 

As always, when I’m making jam I listen to this song. I always have to say that because as I write posts about it it’s permanently stuck in my head.

If you like this recipe, you’ll love my 1 Pint Blueberry Jam.

So let’s get jammin.

 Strawberry Peach Jam IMG_5790


Strawberry Peach Jam
  1. 2 cups strawberries - hulled
  2. 1 small peach - cut up into slices, peach pit removed
  3. 1 tablespoon lemon juice
  4. 1/4 cup honey
  1. Put strawberries and peach slices into your food processor and pulse about 10 times until it's a consistency that is slightly chunky.
  2. Transfer into saucepan and bring to boil on medium-high. Cook for 10-13 minutes. Keep your eye on this and stir occasionally so it does not burn.
  3. Once it's reached a jam texture, remove from heat and let cool.
  4. Put into jars, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Beautiful bucket grown strawberries, come to mama!

Strawberry Peach Jam IMG_5734
Here’s your ingredients.  Strawberries and peaches.  Can you smell that? It’s summer.

Strawberry Peach Jam IMG_5743
Beautiful strawberry memories will be composted and given back to the garden!

Strawberry Peach Jam IMG_5738
Into the food processor it goes. This is about 10 pulses.

Then onto the stove it goes.  Strawberries cook faster than other berries I find, so a good 10-13 minutes and it will be done.  After about 8 minutes, I would watch this like a hawk and keep stirring every 30 seconds or so.  We want to make sure it does not burn.  Mine took about 12 minutes.

Strawberry Peach Jam IMG_5746
And this beautiful jam will come off the stove and your life will be full of jammin happiness.

Strawberry Peach Jam IMG_5770
This recipe makes 8 oz of jam.  Eat all of it.  Give some to a friend. Eat all of it. Eat all of it. Eat all of it. 

Strawberry Peach Jam IMG_5786
Spread it, eat it with a spoon, go jam wild!

Enjoy everyone!
Happy weekend!


Watermelon Strawberry Lime Smoothie

HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season of season.  This smoothie is healthy, low calorie (doesn’t use milk) and great for weightloss.  

This recipe screams SUMMER!  It includes fresh watermelon and strawberries with a touch of lime to create a delicious Summer time smoothie!  Throw everything your blender and you have a fresh Smoothie ready in less than a minute!

HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season of season.  This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.

Bonus points if you are using fruit from your garden!   If you can’t though, don’t worry,  pick up some watermelon and berries from the farmers market.  If they’re out of season, you can still enjoy this smoothie –  head to the freezer section of your grocery store and pick up frozen watermelon and berries there.

HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season of season.  This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.

I’m going to leave this recipe post short and sweet and let the Smoothie speak for itself.  Enjoy!

 HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season of season.  This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.

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Watermelon & Strawberry Lime Mint Popsicles

I am kinda in love with these popsicles.  And because they are healthy, I can totally eat as many as I want a day with no regrets!  Isn’t that the best?


These popsicles have watermelon, strawberry, lime and mint in them.  As a sweetener you can leave as is or you can add a little honey (that’s what I did).  With the fruit already sweet, you don’t’ need much additional  honey – a little goes a long way.   And can we talk about how easy they are?  You just throw the ingredients in a food processor, pulse it, pour into popsicle molds and freeze.  Boom, done!   Amazing!

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Overnight Cookie Dough Oatmeal

Did you ever wake up in the morning and the last thing you want to do is make breakfast? Actually, the last thing you want to do is wake up, but after that.. you just don’t want to make anything.  As some of you know my go to breakfast is my usual breakfast sandwich, and although it’s quick to make, sometimes I just want breakfast in 10 seconds.  My solution?  Overnight cookie dough oatmeal.  Get ready… this oatmeal is magical!

Knowing you will want a few extra minutes to sleep, or knowing you are going to have a hectic morning, or just knowing this oatmeal is so darn good you want to plan in advance, this is a overnight recipe.  Before you go to sleep, stir together all these ingredients, it takes 2 minutes.  Throw it in the fridge.  When you wake up the next morning, splash a little bit of milk on top, and eat away.  It’s that easy!

Can I tell you how much this breakfast fills me as well?   This breakfast easily gets me through until lunch wanting no snacks in between.  And because the oatmeal has peanut butter in it and tastes like cookie dough, it’s like a breakfast dessert.  Dessert for breakfast – can life be any grander?


Overnight Cookie Dough Oatmeal
  1. 3/4 cup old fashioned oats
  2. 1/2 cup milk
  3. 1 1/2 tablespoon peanut butter (you can use another nut butter of your choice if you'd like)
  4. 2 teaspoons brown sugar
  5. 1 teaspoon flax seeds
  6. 1/8 teaspoon cinnamon
  7. topping to your liking
  1. Stir all ingredients together in a bowl.
  2. Cover bowl with lid, put in refrigerator overnight.
  3. Right before eating, add a small splash of milk and mix again.
  4. Add toppings that you'd like!
  1. Topping ideas: sliced bananas, dried or fresh berries, shredded coconut, pumpkin seeds, chocolate chips.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
For this recipe you need flax seeds.  I didn’t know much about flax seeds, but here’s what I found out: they rule.   Putting them in the overnight oatmeal is going to make the oats thicken, so they aren’t runny.  You can also add them to muffin and cookie recipes.  And because of how little you use, this bag is going to last me at a long time.  Flax seeds are a good investment.

Just a side note, Matthew’s younger brother was terrified of the Quaker Oats man as a kid.  Matthew (because he’s a loving brother) still sometimes sends him Quaker Oats wrapped up as a gift (to terrify him more).

Night before, easy.  Just put all your ingredients in a bowl.   

Then mix it all around.  If you notice, it looks runny because of the milk.  Your flax seeds are going to take care of that though and thicken it!

The next morning, thick!  Delicious! I add a little splash of milk, stir it around, then it’s breakfast time.

You an eat it plain, it’s delicious that way, or you can add a topping. Topping ideas: sliced bananas, dried or fresh berries, shredded coconut, pumpkin seeds, chocolate chips. 

I love some dried blueberries so that’s what I added.

Enjoy your breakfast! This one is a keeper.

Here’s some flowers I picked to start the day off bright too!

What’s your favorite oatmeal topping?

Preserving Strawberries, Kale and Basil

As the garden season takes off, I will be doing a series of posts on how to preserve everything you grow so you can enjoy them now and many months later.   We won’t let any of our hard work that went into planting and caring for these plants go to waste here!

I often say “I garden because I cook”.    My love for being in the kitchen goes hand in hand with getting my nails dirty pushing down seeds.    My fulltime job is being an artist with my partner Matthew, and I would say our “day job” couldn’t be farther away from gardening and cooking.   Did you ever go from shooting a pair of shoes that cost close to your monthly rent, to sprinkling manure over your soil?    But it’s amazing because away from the stressful world of advertising, fashion and due dates, there is the kitchen and garden.    These are the stress-free zones for me.  Sure, there comes stress like weather that can destroy crops, oven temperatures that can burn cookie bottoms – but those are all you, noone is judging.  It’s just you with your apron or garden raincoat on, singing along to a rap tune, cats at your feet, enjoying your time.   One hour we can be in our home, sending over files to complete a job.  But wait, the creative director didn’t like that change, so now redo those last 8 hours you spent cutting it together.  Take a deep breath.  Eat a cookie.  Then go up to the garden.  None of this stress exists there.  You can just sit in your garden, with NYC surrounding you, listen to the hum of police sirens (it turns into a hum after you’ve lived here for a while) and forget about everything else.  I love it.

Here are other reasons why I love bringing these worlds of gardening and cooking together:

-You learn where everything comes from.  Did you know Brussels Sprouts grow the way they do? I didn’t either!    By gardening you see the process from seed to harvest, it often surprises you!
-You respect everything you grow.   Those pumpkins that I grew? They came from me pollinating them for a week straight at 5:30AM in the morning.   Those tomatoes that are beautiful red and perfect?   They stayed alive because you ran out into the pouring rain to make sure their windblocker fabric was up and everything was secure.    Those sugar snap peas?  Do you know how long they take to pick? Oh my!
-You try new vegetables.   I hated lettuce before we had our garden, now I’m like a rabbit where Matthew has to shoo me away.    I never tried radishes before, now I eat them whole.  
-This results into trying new dishes in the kitchen.  Pesto? Never made before, except now I have about 10 different recipes for it with every different plant.   I scour websites and cookbooks looking for new ways to use tomatoes, broccoli, carrots.  Dinner, Lunch, Desserts – I try it all!    The most important part is starting with a base you love.  So grow what you like!  
-Preserve! Preserve! Preserve!   This is the big one for me.  There are a few weeks in July and August that I am spending many hours every single day preserving our tomatoes to last us (forever).  So you just grew those kale plants – but did you have any idea how much kale grows on a plant? Or those edamame plants that I grew last year – did I know that I would get 20 pounds of edamame, all at once?  What are you going to do?  Well you just spent so much time and energy and love on these plants to grow great vegetables so now we’re not going to let it go to waste! Oh no we aren’t!  We are going to preserve it!    Did you know I had to buy my first can of diced tomatoes earlier this month because I had enough saved from last summer’s harvest?  Do you know how awesome of a feeling that is to have fresh vegetables you grew in your freezer all winter long?  Oh it’s snowing out and 3 degrees, let me just grab a extra fresh pack of frozen green beans that I grew a few months back.  *High 5’s*

 I spend quite a bit of time preserving everything we grow, and figuring out new ways to try.  One year I went as crazy as literally not wasting any of the broccoli plants, by finding ways to use the leaves and chop up the stems.    I blanch, I freeze whole, I puree,  I turn into sauces, I chop, I husk, I dry.  I do whatever it takes to preserve everything.   This post will be dedicated to strawberries, kale and basil.    Sometimes in future posts, I will give you another idea for the same vegetable.  There are many ways to preserve each plant, so I want to share some options for whatever is best for you in your kitchen. 🙂

Who doesn’t love strawberries?  And is there anything better than a sweet strawberry picked right off the vine and plopped straight into your mouth?  Oh yum!  But what happens when you are are harvesting pounds of strawberries?  Or what happens when you go the grocery store and find out that they are selling pints of strawberries for 89 cents.  Buy a bunch, we can keep your strawberry love stocked up for months!

We are going to freeze strawberries.   Strawberries keep in a freezer for a long time, I’m talking  a year.  Amazing, right?

What can we do with frozen strawberries? Well I’m glad you asked.
Smoothies!  My favorite.  Throw frozen strawberries in your blender and continue as usual in creating your favorite smoothie.
-Throw them into pies.
-Strawberry jelly!
-Strawberry sauce! Blend them up and pour over ice cream, cakes and waffles.
-Strawberry butter.  Yup,  you heard me right!
-Make strawberry bread.
-Strawberry salad.

Here are your beautiful strawberries.  
Seriously, aren’t they the most loveliest things in the world?   I hope one day I can be at least 1% cool and classy as strawberries.
Now you want to wash them, wash them real good.
Then once they are washed, you want to hull them.  Basically you want to rip off their green tops and cores.  You can do this a variety of ways with special tools, or just a knife.  Personally I just use my finger nails to get in there.   Then lay them on a cookie sheet and let freeze.    Once they are frozen, put them into freezer bags.  
Then when you need some strawberries, take them out of your freezer and bask in the glory of them!  Use them however you want.  I will be making myself one happy strawberry smoothie. 🙂

Kale, the winner of everything cool in 2013. Do you hear all the buzz about kale?  What a popular guy.    It seems to be the king of greens!  One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.  Can we say it’s healthy?  

So what to do with kale?  When you’ve eaten your share of fresh raw kale, let’s figure out ways to preserve it, so you can be eating this vegetable powerhouse for months to come!
I like to make kale cubes, which is basically kale all chopped up, frozen into cubes.  It’s all kale, nothing else added in. 

What you can do with those frozen kale cubes?
-Smoothies! Again!  Want a real pick me up?  Throw a kale cube into your next smoothie.  
-Defrost and mix into pasta.  Warm through.  
-Throw a cube or two into any soup or stew.   Just a little bit of frozen kale goes a long way in getting your vitamins in!
-Defrost and mix with meats to make delicious ravioli.
-Defrost and mix with meats to make delicious meatballs!

Kale!  You hearty animal you (not really a animal). 
I destem it.  I do this with my hands too, I just rip it off.  Maybe I’m the animal here.  Then I rip it into pieces to fit it into my food processor.preserveIMG_2401
A few pulses later and your once entire food process cup hardly has any kale in it.  Kale likes to shrink.  preserveIMG_2403
Then spoon it out and throw in some ice cube trays.
Fill them up to the top.    A entire bushel of kale filled up one ice cube tray, so pack it down.  Now put into the freezer.
Once they’re frozen, poke them out with a fork.    I find it works best to let them sit on your counter for a few minutes, then poke them out.  They defrost pretty quickly for you to grab one out of the tray.  From here you can keep them in the tray and use as you want, or throw them in freezer bags.
Because you packed them in, they stay in cube form nicely.preserveIMG_2475


Who else loves the smell of basil?  I love picking fresh basil and putting it in pasta, and especially on pizza! A slice of margarita pizza with basil is the key to my pizza loving heart.   But what do you do when you have pounds of basil and you can’t eat 8 pizzas a nights (don’t try this, just believe me).  You can dry it!
I love dried herbs.  Almost 80% of the time if a recipe calls for fresh herbs, I will ignore it and use dried herbs.  Why? Because I know the dried herbs are ones I grew, loved and they will taste just as good in the dish!  
What can you do with dried basil?
-Any dish call for fresh basil? You can substitute with dried basil.
-Use in any tomato pasta.
-Sprinkle over each lasagna layer.
-Sprinkle over pizza.
-Use in rices.
-Use in a varieties of stews and soups for extra seasoning.
-Use in pasta salad.
-Sprinkle on garlic bread.

So let’s pick your basil!  What you want to do is wash it, then let dry.  I do this by putting it on paper towel sheets and then help blotting excess water on top.  Let dry completely.
Then find a space of your home that you want to smell like basil for the next few weeks.  Grab a rubber band and hang on something.  We have screws in the top of our loft that we drilled in just for drying herbs.  This is at the very front entrance of our loft, so as soon as you walk in… it’s fresh city USA.preserveIMG_2412
Then just let dry until they are completely brittle.  If the basil seems “fresh” and flexible they aren’t dry enough.  You basically want them to the point of if you touched a leaf, it would crack.  You can see in the top right of this picture I have some dried oregano ready to go.  
Then pick the leaves off the plant (do this over a bowl, the leaves are going to fall apart beautifully).  Throw in your food processor and you’re done.  If you don’t have a food processor, just crumble with your fingers.  Now you have dried basil ready for whenever you want!preserveIMG_2467


Banana, Strawberry, Pineapple Smoothie

The last few afternoons I have been craving a smoothie.  We’ve been hard at work gardening and all I want is a cold “pick me up” when I’m exhausted.  This does the trick!  The best thing about this recipe is that you can match fruit to your liking and create your own. Other examples:  banana, orange, pear watermelon, kiwi banana, orange, strawberries banana, blueberries watermelon, orange, pineapple banana, apple, orange pineapple, kiwi orange, strawberries banana, peach strawberry, banana blueberries, apple, banana banana, cherries pineapple, blueberries blueberry, pomegranate, banana There are so many more variations.  Isn’t it amazing?   I also love this recipe because it gets rid of any fruit where you aren’t sure what to do with.  Many times I’m left with a few random strawberries, blueberries, blackberries, a banana that is very ripe, half an orange, etc.    Put all the soon to go bad fruits in your blender and you’ll quickly have a delicious drink.

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