Pg 20 • JULY 2020 • UPBEAT TIMES, INC.


Western Farm Store 2 Door “From our store, to your door!”*


Now Taking Online Orders!


Strawberry Moon & Cake


If you yearn for more traditional baking (in- cluding eggs and such) this excellent recipe, from the brilliant “Sally’s Baking Addiction” blog, for scones can serve as a traditional type of bak- ing that will make you forget all about sour- dough bread baking— for a while, at least.


Lemon Blueberry


*We deliver Monday through Friday in Santa Rosa only. We are now taking Online orders: Curbside or Delivery!


Get your dog cleaner than ever! Our convenient wash stations have all you’ll need!


Keep Your Pets COOL during the Summer!


$12 per 15 minutes!


We have a great selection of water toys, cooling pads and a whole lot more!


Vaccination clinics every Sunday from 9:30am to 11:30 am


Western Farm Center Santa Rosa


Since 1967 we’ve been the favorite place to shop for your pets & farm animals!


www.westernfarmcenter.com Mon-Sat 8am-5:30pm • Sun 9:30am-4pm


(707) 545-0721 21 West 7th Street


Pg 20 • JULY 2020 • UPBEAT TIMES, INC.


Scones ( 8 scones) 2 cups all-purpose flour (spooned and leveled) (Need to flour board, too); 6 tblspn granu- lated sugar; 1 tblspn fresh lemon zest; 2 ½ tspns baking powder; ½ tsp salt; ½ cup heavy cream (need 2 tblspn for brushing); 1 large egg; 1 ½ tspns pure vanilla extract; 1 heaping cup fresh blueberries (far better than frozen). For topping: coarse sugar.


Lemon Icing 1


cup confectioner’s sugar; 3 tblspn fresh lemon juice


Directions: Whisk flour, sugar, lemon zest, baking pow- der, salt together. Using a box grater, grate fro- zen butter. Add to flour mixture. Combine with pastry cutter, or with fingers, until mix looks like pea-sized crumbs. Put into fridge or freezer until wet ingredients are mixed.


Whisk ½ cup heavy cream, egg, vanilla in small bowl. Drizzle over flour mixture. Add blue- berries. Mix all together. Pour onto floured board. Work dough (with floured hands) into a ball. Dough should be sticky. If too sticky, add a bit of flour; if too dry, add a bit of cream. Press in


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an 8 inch disc shape. With a sharp knife or bench scraper, cut into 8 wedges. Brush scones with remaining cream. Sprinkle with coarse sugar. Best to place scones on lined baking sheet to rest in fridge for at least 15 minutes. Essential to start with very cold scone dough. Pre-heat oven to 400F degrees. Bake for about 22- 25 minutes, until golden brown. Remove and let cool for several min- utes before topping with lemon icing. Then drizzle icing over warm scones. If any leftover: they keep well at room temp for 2 days, in a fridge for about 5 days. ~ Bon Appetit!


“May the 4th be with you…” ~ Stay safe and well~ Ellie


Students Receive Grants continued from page 5


have been selected by Sonoma Clean Power as one of its two recipients of the 2020 Spirit of En- trepreneurship Awards. I am thrilled that Sonoma Clean Power has recog- nized my novel venture, Humane Plate, for


its


sustainability and social equity elements, as well as its focus on boost- ing the local economy


learning & craft activi- ties: In between the on- line together time, Ex- plorers will have fun with the specially-designed activities, employing the materials in their Natu- ralist Backpacks. Dates: July 6-10, 2020 & July 13-17, 2020.


in Sonoma County. Hu- mane Plate will also be able to respond to food supply chain shortages caused by closures in animal agriculture due to COVID-19,” said Fried- man.


In addition to the an-


nual “Spirit of Entrepre- neurship” Grant, SCP continues to grow an en- dowment with the Santa


Laguna Explorers For more information,


visit: www.lagunafoundation.org


Or contact Christine Fontaine, Director of Education, Laguna de Santa Rosa Foundation 707.527.9277 x 102


“Air, I should explain, becomes wind when it is agitated.” ~ Lucretius


Rosa Junior College Foundation. The endow- ment is meant to ensure that even during peri- ods of economic uncer- tainty, the program will continue to receive the financial support nec- essary to promote an ongoing, locally grown workforce that is dedi- cated to incorporating sustainable practices.


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