A breakfast of fruit and yogurt often brings back memories of summer 2009 for me. Friends and I had just watched Food, Inc., which had served as a wakeup call to avoid processed foods and support local farmers.
Newly energized to support local food producers, a friend and I joined a CSA. Several friends started making their own yogurt, and I followed their lead. And that’s why the taste of yogurt and fresh fruit always brings me back to that summer and its awakenings.
Soon afterward, life got especially busy and I got out of the habit of making homemade yogurt. And even though I enjoyed my CSA, I’ve found it easier to attend farmers markets instead. I enjoy getting to meet the people who have cultivated the food I am buying, asking them questions and getting recipe recommendations. To wander between the stands–cloth shopping bag over my shoulder, cup of fresh roasted local coffee in hand–is one of life’s pleasures.
If you are having a wander at the Oakmont Farmers Market or West Chester Growers Market, you’ll find Don or Pam Gable selling fresh Greek Yogurt made with milk from their own herd of beautiful Ayrshire cows. (Check here for their complete schedule.) Pick up some of Conebella Farm’s Greek Yogurt, and then make this delicious breakfast.
I recommend blueberries for this breakfast bowl because they are in season right now, but other berries or even sliced apples would work well. Or you could use a Conebella Farm Greek Yogurt that already contains fruit and simply add granola and the curry-agave. But don’t forget the curry-agave nectar! It adds subtle flavor to the whole mix. And if you happen to lick the spoon, it tastes like a spicy flower. Delicious!
- ¼ cup blueberries or other fruit
- 1 container Conebella Farm Plain Greek Yogurt
- ¼ cup granola
- ¼ cup agave (or honey)
- 1 teaspoon curry powder
- Heat curry powder on a skillet until it is fragrant. Mix into agave.
- Top yogurt with fruit and granola.
- Drizzle agave on top.