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FOREST FEAST SUPPER CLUB · Jun 12, 2026

Popsicles for Breakfast

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Erin Gleeson · FOREST FEAST SUPPER CLUB

School’s out for summer! Our neighborhood has a sweet, almost 1950s feel to it. It’s certainly true for the kids, but at this week’s annual last-day-of-school block party, a neighbor commented it felt link The Sandlot for the adults, too.

The physical layout of the neighborhood—flat, wide sidewalks, houses tucked close together, and front porches that practically invite conversation—makes it easy for people to gather. All year, my kids (and honestly, I do too) look forward to the end-of-school celebration: a pizza party in the little park around the corner (where they spend the winter ice skating), followed by a block party down the street complete with a shave ice truck.

By 8 p.m., Winnie was soaked from water balloons, blissed out on snow cones, and declaring it the Best Day Ever as we walked home through the fireflies. I can’t believe we’re now headed to 1st, 4th and 7th grades!

The fact that the garden is on the sidewalk adds to the community feel, too. Every time I’m out there I love that people stop to say hi and ask what’s growing. In just one month, melon and squash vines are starting to spill over the edge. We’ve had a lot of rain so I haven’t had to water in a week (that doesn’t happen in CA!). I’ve loved running outside to pick basil for my Caprese salad and cilantro for tacos. Lately the nectarines at the store have been so good that I’m making a lot of nectarine salads with either feta or mozzarella…topped with a pile of Thai, purple and sweet basil.

This salad from The Forest Feast cookbook features nectarine, tomato, pecans, feta, red onion and basil. Dress with olive oil, salt and pepper.

In The Watercolor Feast, I have a ‘recipe idea’ for Nectarine Caprese. Like all the ideas in the book, this recipe is loose and adaptable and open to your creative touches. Just toss nectarine, tomato, basil and mozzarella and dress with olive oil, salt and pepper. Then maybe paint a nectarine on p. 88!

Slow summer mornings call for iced coffee and…popsicles! I mean, we eat yogurt and granola for breakfast, so why not freeze it and call it breakfast?! Below I’m sharing this fun and simple recipe from my Forest Feast Road Trip cookbook. Also great with nectarines! (or any fruit, really).

This is a fun recipe from The Forest Feast Road Trip, page 155
Join me June 27th at Poppy in Middleton, WI
Come paint and flow with us at the lake on Friday, July 17th in Madison.

More Info: Yoga + Watercolor

Vacation note: Next Friday I will be at Disneyland with the kids (wish me luck) so I’m taking the week off. See you back here 6/26!

Have a great weekend,

xx

Erin

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