June 15, 2013 by Emily
To me, until REAL tomatoes start coming in, there’s nothing more delicious than strawberries. Not the super watery, ridiculously enormous, genetically modified ones you can get in the super market. But the tiny, deep red, super sweet and concentrated ones that you can only get at a farmers market or from picking them yourself.
Just look at these beauties! Now, I love just popping these in my mouth like candy, but I needed a special treat. So I decided to make my grandmothers strawberry shortcake.
She doesn’t make a traditional shortcake, and instead uses a hot milk sponge cake as the foundation for the strawberries and whipped cream. The cake is much lighter than shortcake, and is a great complement for the berries.
Makes 8 servings, What you’ll Need:
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk (microwaves for 30 seconds is all it takes)
2 pints strawberries
1/8 cup sugar
whipped cream/whipped toppingMethod: Preheat Oven to 3501 – Add Flour, baking powder and salt together and sift.This is really the whitest cake recipe ever.2 – In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color.3 – Add sugar gradually, beating constantly, then add lemon juice.4 – Fold in flour mixture a little at a time.5 – Add milk, mixing quickly and blending thoroughly.6 – Pour into a greased 7x11inch baking pan and bake about 35 minutes, or until the top bounces back when touched lightly with finger.7 – Remove from oven and allow to cool completely.8 – While you’re waiting for the cake to cool, you can start prepping your berries, hull and cut 1pound of strawberries into bite size bits.9 – place the strawberries in a bowl and mix with the extra 1/8 cup of sugar, allow this mixture to chill in the fridge, the sugar and time will make the strawberries release juices that will create a syrup sauce to go on to of your cake.To serve: Everyone assembles their shortcake differently, I prefer a high ratio of strawberries to cake and whipped cream while I’ve seen others completely cover the cake in whipped cream and top with two strawberries (what’s the point in that?!) So I like to bring out a platter with pre cut squares of the cake, the bowl of strawberries and a bowl of whipped cream and let everyone create their perfect cake!
June 6, 2013 by Emily
I mentioned yesterday in my first CSA post that I was making pickled radishes. I LOVE pickled radishes, honestly I could probably demolish one of the jars in my fridge in one sitting.
These pickles are one of those sides that take almost no time or effort to make, but they are SO GOOD, and you get a lot of “OOOOOs and aaaaahs” when you bring a homemade jar of pickles to the table.
What You’ll Need:
1/2 pound of round red radishes, thinly sliced
1 carrot, thinly sliced
1/2 red onion, thinly sliced
handful of cilantro, minced
1 cup of white vinegar
1 cup of apple cider vinegar
1/4 cup sugar
1 teaspoon salt
Optional: 1 teaspoon sriracha
1 – In a small saucepan, heat the two vinegars, sugar, salt and sriracha until it starts to simmer and the salt and sugar have dissolved. 2 – Let the mixture cool to room temperature…Go ahead and prep the veggies while you wait! 3 – Mix the veggies with the cilantro and pack into jars, I used 2 pint mason jars, put plastic works too! 4 – Pour the vinegar mixture over the vegetables, filling the jars until the liquid just covers everything. 5 – Allow the pickles to do their thing in the fridge for at least 4 hours before eating… the longer they sit the more the flavors meld together into deliciousness.
I’m a fan of putting pickles on any dish (pickles and hot dogs… don’t knock it ti’ll you’ve tried it), but if you’re stumped about what to put them on consider these as an alternative to slaw on fish tacos, or a topper for lettuce wraps!
June 5, 2013 by Emily
That right there is radish butter, my new favorite nibble. I’ve recently come into a surplus of radishes due to my CSA starting this week, and I needed to use them up in lots of tasty ways! If you don’t know what a CSA is, it’s totally cool.. I’m here to tell you the facts of life! Just kidding, but I’ll fill you in.
CSA stands for community supported agriculture, at the beginning of the season you purchase a “share” of a farm and then once a week you get to pick up a box full of super fresh, local, usually organic produce! You get veggies, and local farms get an economic boost, Win/Win!
Yesterday I recieved lots and lots of lettuces and greens, strawberries and radishes. The greens are already half gone (mmmm, Lettuce Wraps!) and I’ve just been eating the strawberries like the candy that they are, so that leaves us with radishes. Usually I’ll pickled them to eat in wraps or on tacos, but I already have a jar of them doing their thing in the fridge… so I’m taking a (kitchen) trip to France and making some Radish Butter!
Radishes with cold butter is a French thing that Alex has eaten in the past, but it’s a little difficult for me wrap my brain around. Put butter on a radish and put it in my mouth? um, pass. But as a spread?! Bring. It. On.
What you’ll Need:
1/2 pound round red radishes, trimmed, at room temperature
6 tablespoons unsalted butter, completely softened
1/4 teaspoon Sea Salt
1/4 teaspoon freshly black pepper
1- Put the radishes in the bowl of a food processor and pulse until the radishes are chopped into a very fine dice. 2- Transfer the radishes into a tea towel or a double thickness of paper towels and squeeze out the extra liquid. 3-Transfer the radishes to a medium bowl and add the softened butter. 4- With a rubber spatula, smoosh the radish and butter together until it’s a smooth mixture, add the salt and pepper and stir through. 5- Serve immediately, spreading on nice chewy bread!
If you’d like to store this for a later use, refrigerate in an airtight container for up to 2 weeks. Allow the mixture to sit at room temperature for 10 -15 minutes before serving.