It’s too cute to pass up: I’m farming and I grow it.
I’m Farming and I Grow It
Monthly Archives: June 2012
Strawberry Shortcake
Fresh strawberries
I don’t usually pick on grocery store produce, but let’s face it: Sometimes the difference between a grocery store item and a farm market item is so pronounced, it’s worth noting.
Take strawberries for instance. Grocery store strawberries look good on the outside, but slice them and you see a completely white interior, taste them and you’ll notice how bitter they are. So, when I saw the first farm market strawberries this week, I was happy to pay $5 for a pint.
Hulling the strawberries this morning, I was delighted to see their juicy red interior and taste the natural sweetness of organically grown berries. Sure, they’re not as monstrously huge as grocery store berries — but who wants huge when you can have big flavor?
Freshly hulled organic strawberries are red inside and out.
I dusted those berries with sugar — just a little bit — and they are sitting in the fridge waiting for fresh whipped cream and just-baked shortbread later this evening.
Truth be told, I’ve always been a fan of Bisquick shortcake, but I’m willing to try a more home-made approach. Send me your favorite shortcake recipe and I’ll give it a try!
Que Sorrel, Sorrel
Sorrel pesto makes this sandwich tasty.
The sorrel looked so vibrant at the market. Dark green leaves accented by dark veins and stems promised high flavor. Knowing it would make a good pesto, we grabbed a bag of the sorrel and found some ripe tomatoes, fresh mozzarella, and a few ciabatta rolls from Bennison’s bakery, with the intention of making a delicious sandwich for dinner.
Sorrel is a slightly bitter leaf, but packed with flavor. Tempered with olive oil and pine nuts in a pesto, it tastes great, but it also delivers some good health benefits — flavonoids make sorrel a good anti-oxidant.
Try this pesto on a simple summer sandwich on the next really hot night when you don’t feel like cooking. It tastes fresh and delicious, like you’re eating a whole garden.
Sorrel Pesto, Tomato and Mozzarella Sandwiches
Sorrel Pesto
1/2-cup chopped sorrel
4 oz. pine nuts
1/4 cup parsley chopped
1/4 cup grated fresh Parmesan cheese
3 bulbs garlic
salt and pepper to taste
3/4 cup olive oil
Mix together all ingredients in a food processor, season to taste. Meanwhile, toast the ciabatta rolls with a little bit of olive oil to add crunch. Slice tomatoes and mozzarella. Liberally cover the rolls with delicious pesto, and put the sandwiches together. Eat carefully, it’s mushy.