My little market here at the farm has been powering along since May 1, and this time of year it is all(well, not ALL) about strawberries.I have grown strawberries on and off over the years, but last year I ordered a whole bunch of plants from Strawberry Tyme farm in Simcoe, as well as raspberries and a few more rhubarb plants.
The raspberries are for everybody else. I mean, I like them okay, but my husband and youngest daughter Mollie go crazy for them. As for me, I'll take strawberries any day.
And they have done very well. I have picked oodles of strawberries.
If you are looking for unsprayed "orgamic" strawberries (see-I didn't say it!), I have them.
As well, Saturday I will have strawberry jam, strawberry-rhubarb jam, strawberry pies and strawberry rhubarb pies. AND strawberries! Said it again.
Also is the time for garlic scapes-that crazy curly seed stalk on the garlic plant. I'll again be making garlic scape pesto, and also have the pickled garlic scapes ready to go. As well as the actual scapes themselves which are yummy and good (my chef buddy Joel tells me) blanched quite simply, or added to just about anything savoury. They are great with eggs, and frittata too, which was one of my suppers this week.
I'll also have greens and herbs out, eggs as well if there are any left, bread, honey, baking (including my sisters' phenomenal blueberry sell-out muffins.)
But now, the recipe for the strawberry cobbler I made this week. It is YUMMY!
It's best eaten warm and on the same day you make it. Add a bit of vanilla ice cream and you have a great treat. Enjoy! And I hope to see you Saturday. I'm open from 8-noon, but it always seems to go a bit beyond that too.
Strawberry Cobbler
1/4 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter or margarine, chilled
Beat 1/4 cup softened butter at medium speed with an electric mixer.
Gradually add 3/4 cup sugar, beating well.
Add egg and vanilla extract, mixing well.
Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl.
Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Spoon half of the batter into a greased 8" square baking dish.
Arrange strawberries on top, cut side down.
Cover with remaining batter.
Combine 1/4 cup flour and 1/4 cup brown sugar.
Cut in 1/4 cup chilled butter with a pastry blender until crumbly.
Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter or margarine, chilled
Beat 1/4 cup softened butter at medium speed with an electric mixer.
Gradually add 3/4 cup sugar, beating well.
Add egg and vanilla extract, mixing well.
Combine 1 and 1/4 cups flour, baking powder, and salt in a separate bowl.
Add to butter mixture alternating with milk, beginning and ending with flour mixture.
Spoon half of the batter into a greased 8" square baking dish.
Arrange strawberries on top, cut side down.
Cover with remaining batter.
Combine 1/4 cup flour and 1/4 cup brown sugar.
Cut in 1/4 cup chilled butter with a pastry blender until crumbly.
Sprinkle over strawberries.
Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean.
2 comments:
This looks delicious! I saw jam flats of strawberries for sale at the market today but I didn't buy them cause I wasn't sure what to do with that many berries... now I know!
It is really good-buy those strawberries!
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