Poppy Seed Cake with Strawberries and Summer Blossoms at Restoration Farm

Summer arrives on Long Island with an attitude – never predictable, yet never indifferent.   There are cool breezy days, black clouds, torrential rain, and afternoons of withering humidity.   One can only accept the cacophony and try and go about the rituals of the season.

I make my annual pilgrimage to Patty’s Berries and Bunches on the East End of Long Island to stock up on strawberries.   

The strawberry season is short and sweet, and two quarts are collected to supplement my summer desserts.  

At Restoration Farm, the lettuce for which we have patiently waited now stands tall.  As the Summer Solstice approaches, the heat of longer days will coax the prized greens and vegetables to maturity. 

On a late Sunday afternoon, members gather for the annual Summer Solstice potluck, where we celebrate the bounty of the fields and the farm community we share.   

The buffet table is topped with a delicious spread of homemade salads, cakes and pies, all contributed by members.  

We pile our plates high and revel in the moment, enjoying the music of a sultry jazz ensemble.

My contribution is a sweet summer treat – an Almond Poppy Seed Loaf Cake topped with Long Island Strawberries.   (Recipe found here)  The tartness of the strawberries perfectly compliments the delicate flavor of almonds. 

And, throughout the farm, a bevy of blossoms have emerged to welcome this precious season of sunlight, warmth and earthly delights.

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