The first (above) does not include a recipe. Just grill, smoke or broil a fresh trout as you please (maybe rub it down with some fresh sage and dill, sea salt and black pepper), and spoon simmered serviceberries (cooked down briefly with a splash of water or red wine) over the entire thing, then adorn with more sage. Flake the meat off the bones with a fork and eat....with a good bottle of white.
The second (below) was created exclusively for Asheville Grit, Asheville's brand new online magazine serving as a soapbox for local voices (I have been graciously received as part of the gang).
This cake would be a spot-on treat to bring car camping. It's sturdy and rustic, a welcome snack after a day jumping into icy mountain swimming holes...tempering the heady buzz of woodland festivities.
For the full commentary and recipe...click here.
Otherwise, a merry, freshly-hatched June to you all. And with all the things you could be doing with your time, I thank you, sincerely, for reading!