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Spring is around the corner. I think. After spending three weeks basking in sunny skies and temperatures of 20-30 degrees (yes, I’ve taught myself to think in centigrade!), it’s something of a shock to return to Oregon’s five degrees and rain. Still, I know warmer weather is just around the corner — and that means it’s time to garden.

It’ll be a while before we have fresh berries, but we’re still able to enjoy the fruits of last year’s harvest. In fact, Kris has been using our supply of berries in yogurt smoothies. Here’s her recipe:

• 1.5 – 2 cups plain low-fat yogurt (homemade, if you have it)
• 1 banana
• 1-2 cups assorted berries (strawberries, blueberries, blackberries, or a mix)
• juice from one orange
• 2 Tablespoons of berry jam (or honey)

We don’t grow the bananas or oranges, of course, and we don’t harvest the honey. But we grow the berries, make the jelly, and, thanks to Jolie Guillebeau, we make our own yogurt. And in just a few months, we’ll have fresh berries to use in the smoothies.

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