Sweet and Sour Strawberry Semifreddo with Black Sesame

strawberries

Semifreddo is a kind of frozen mousse and looks like ice cream — except you don’t need an ice cream maker to create this cool summer treat!

1 lb. strawberries, hulled, quartered
⅓ cup sugar
1 Tbsp. white wine vinegar
3 Tbsp. black sesame seeds
2 cups heavy cream
Pinch of kosher salt
⅔ cup sweetened condensed milk
½ cup plain whole-milk Greek yogurt

Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10–15 minutes. Stir in vinegar; let cool.

Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.

Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam. Mixture should look marbled with pockets of jam.

Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days. Serve topped with toasted sesame seeds. Serves 8.

  We thank bonapetit.com for this tasty summer recipe.

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Why Organic Strawberries?

strawberries in pints

It’s that time again!

If you had to choose only one item to eat organic, the strawberry should be it. It is 91% water, which means it is absorbing moisture from every source it can as it grows. If that moisture also contains pesticides or herbicides, those toxins are being absorbed into the flesh of the berry right along with the water. This is true for other berries, and for things like celery and peppers with high water content.

But because strawberries are very susceptible to pest attacks, they are among the most sprayed items in the grocery store. Avoid conventional ones, and eat the organic ones to keep these toxins out of your body.

They go great with spinach. Check out our favorite salads and other strawberry recipes.

Strawberries are high in vitamins A, C, and some of the B-complex. They are a sweet source of fiber and are considered to be a spring tonic, nourishing and detoxifying to the spleen and pancreas.

They seem to have a tranquilizing effect! Maybe that’s just psychological, but this is why their scent is used for surgical gloves for dentists and masks for children’s anesthesia.

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Spinach Salad with Pickled Onions and Fresh Strawberries

Strawberries in pints without hulls

They’re here, they’re here! It’s STRAWBERRY season at last!

Dressing
1 red onion, sliced thinly
Red wine vinegar
Pinch of salt, plus more to taste
Pinch of sugar

Salad
2 bunches Nash’s spinach, stems removed and cut into 1/2-inch ribbons
Juice of 1 lemon
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Salt and fresh black pepper, to taste
Handful of fresh sliced strawberries
Toasted sunflower or pumpkin seeds (optional)

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. This step can be prepared up to one week ahead of time.

Place the spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients. Whisk together until fully incorporated and pour over the greens (pour in 3/4 of the dressing and then toss, and then add the rest if needed).

After that time, add about half of the pickled red onions (the rest will stay for beyond 1 week in the fridge) and the sliced fresh strawberries. Serve immediately with extra fresh pepper, if desired, or sprinkle with toasted sunflower or pumpkin seeds.

We thank Virginia Newman for this original recipe.

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Strawberry-Avocado Salad

Strawberries

One serving of strawberries gives you half your day’s dose of Vitamin C, plus antioxidants and fiber. Eat up!

1/4 cup finely diced fresh strawberries
2 tablespoons finely chopped shallot
2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh tarragon
5 cups mixed baby lettuces
3 cups quartered fresh strawberries
1 avocado, sliced
3 tablespoons toasted pine nuts

Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a large bowl. Let stand 15 minutes. Slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressing mixture.

Add lettuces and quartered strawberries to dressing mixture; toss to combine. Transfer to a platter or individual plates; top with avocado slices and pine nuts. Drizzle with reserved dressing.

We thank www.cookinglight.com for this delicious recipe.

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Nash’s greens with creamy horseradish dressing

Bucking horse

I’m not sue what horses have to do with horseradish, but it will give you meal quite a kick!

1 bunch lettuce
1 bunch arugula
1 bunch spinach
1/4 cup strawberries, cleaned and sliced thinly

Clean the greens and chop to your liking. Place in a bowl, add the berries and top with dressing.

Dressing
2 tablespoons minced, peeled, fresh ginger
1 tablespoon white balsamic vinegar
1 bunch Nash’s garlic scapes, minced
1 tablespoon mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon maple syrup or honey
1/4 cup grape seed oil
2 teaspoons minced peeled fresh horseradish

In a blender combine all the ingredients except for grape seed oil. With the blender
running on low, add grape seed oil until it all starts to emulsify. For more of a kick add more horseradish.

We thank Nash’s Farm Chef Karolina Tracz for this recipe.

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Kia’s Shortcake Drop Biscuits

strawberries in pints

Better take care of that strawberry shortcake craving while the season is here!

These biscuits are easily prepped in 10 minutes, and take less than 15 to bake, so they’re a go-to for last minute desserts. Feeding a crowd? Double the batch, by simply doubling all the ingredients.

1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat or triticale flour
1/2 cup Nash’s wheat bran (optional)
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons raw sugar
1 1/2 sticks (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk (use 1 1/2 cup milk if you use optional bran)

Preheat oven to 350 degrees. Combine all dry ingredients, and then thoroughly work in grated butter. Add milk and mix into thick batter using wide strokes. Don’t over-mix. Drop biscuits onto ungreased baking sheet, and bake for about 12-15 minutes, until just showing some golden color. Makes about 15-18 biscuits.

Tip: Omit the sugar for savoy breakfast biscuits.

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Strawberry Gelato

A bucket of strawberries in the field

Aww yeah, strawberries are back! Sounds like this summer will be a hot one, so be prepared to cool down with strawberry gelato.

3 cups cut-up strawberries
6 cups milk
1 1/3 cups sugar
12 egg yolks, beaten

Place berries in a blender container or food processor bowl. Cover and blend or process until nearly smooth.

Combine 3 cups of the milk, sugar, and egg yolks in a large saucepan. Cook and stir over medium heat until mixture coats a spoon. (To test, dip a spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Stir in the remaining milk and pureed berries.

Cover surface of gelato mixture with plastic wrap. Refrigerate 8 hours or overnight until chilled. (Or, place saucepan in a sink of ice water to cool quickly; then cover and chill for 2 hours.) Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer’s directions. Ripen for 4 hours.

We thank Better Homes and Gardens for this recipe.

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Nettle Cake with Lemon Frosting

Nettles

These nettles are too sweet to sting.

For the Cake
2 cups, packed, raw young nettle leaves (use gloves!)
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
Zest & juice of 1/2 lemon
2 cups Nash’s white wheat flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Frosting
2/3 cup butter, softened
2 1/2 cups powdered sugar
Zest & juice of 1/2 a lemon
Frozen berries, any kind
Lemon zest

Preheat oven to 325F. Grease and line two 7” round cake tins. Using rubber gloves, wash stinging nettles and remove stems. Place in boiling water for 3-4 minutes to remove sting. Refresh under cold water, drain and puree in a blender.

In large bowl, cream butter and sugar until fluffy. Beat in eggs, then nettles, vanilla, zest and lemon juice. Sift in flour, baking powder and salt and stir to combine. Spoon into prepared tins, push to edges and level, then bake for 25 minutes until inserted skewer comes out clean. Cool completely.

To make the frosting, in large bowl, cream butter until fluffy. Add sugar and beat. Beat in zest and lemon juice to make a frosting consistency and beat again. Spread some between cake layers and sandwich together. Cover with remaining frosting and decorate with berries and lemon zest.

nettle cake batter

The batter…

nettle cake before frosting

…the cake before frosting…

nettle cake with frosting

…and the cake after frosting (and tasting!).

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Strawberry Ideas

Strawberries in pints 2014

Strawberries are here, strawberries are here! Hurry and make as many delicious strawberry dishes as you can before they’re gone!

Salads—Great with spinach.

Smoothies—with yogurt, milk, juice, bananas and oranges.

Syrup—Boil in a little water, allow to cool, and use on Nash’s buckwheat pancakes, or on ice cream. Add a little chopped basil for a taste explosion!

Desserts—Dip in melted chocolate; add to a fruit pie; slice and put on vanilla ice cream, drizzle with high-quality Balsamic vinegar, garnish with mint.

Butter—Chop fine and add to softened butter with a little pepper.

Popsicles—Crush into chunky liquid, mix with a little sugar, put into popsicle forms and freeze. Kids love ‘em!

Ice Cubes—Put one strawberry into each ice cube section of an ice tray, freeze and put in lemonade, wine coolers, etc.

Trail Mix—Dry in a food dehydrator and mix with nuts, raisins, etc.

Soup—Blend 3 cups strawberries, 1 cup plain yogurt, 1/2 cup Reisling, and 1/3 cup sugar. Chill and drizzle with olive oil and a dash pepper.

Salsa—Chop and mix strawberries, chives, cilantro, dried cranberries, and avocado. Mix with red pepper jelly, lime juice and a little dried crushed red pepper.

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Spinach-Strawberry Salad

A bucket of strawberries in the field

Strawberry season means strawberries go in every meal — and they lend this spinach salad a deliciously sweet note.

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce or Bragg’s Liquid Aminos
1 tablespoon minced onion
10 ounces fresh spinach—rinsed, dried and torn into bite-size pieces
1 quart strawberries—cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce or Bragg’s and onion. Cover, and chill for one hour.

Spinach in the fieldIn a large salad bowl, combine the spinach, strawberries and almonds.

Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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