Sweet Buttermilk Shortbread

Strawberries in pints

Top this shortbread with strawberries and cream, mmmmmmmm.

1/2 cup sugar
4 cups Nash’s soft white wheat flour
10 tablespoons butter
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoons baking soda
1 3/4 cups buttermilk
Strawberries and whipped cream to top

Mix all dry ingredients. Cut butter into dry ingredients until crumbly, about pea size. Add the buttermilk gently. Don’t overmix.

Form dough into large disc on floured board about 1 inch thick. Cut out with a round cutter (2” diameter) and bake at 375 for about 10-12 minutes. Let cool.

Top with crushed strawberries and top with a dollop of sweetened whipped cream.

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Breakfast Menu: Simple Strawberry Smoothie and Banana Walnut Muffins

A bucket of strawberries in the field

Remember all those amazing strawberries that inundated us in June? Our marketeers now have frozen strawberries at our farmer’s markets — check the cooler and have a taste of summer!

Simple Strawberry Smoothie

Prep time: 5 minutes. Serves 2 large cups.

1 cup coconut or whole milk
1 large scoop yogurt
1 cup fresh or frozen strawberries
1/4 cup ground flax seed

In a blender or a food processor, combine all ingredients and blend until smooth.

Banana Walnut Muffins

1/2 stick melted butter
1/2 cup honey
2 large eggs
1 1/2 cup mashed very ripe bananas
1 1/2 cups freshly ground Nash’s wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts

Cream butter and honey with wooden spoon, beat in eggs, then thoroughly mix in bananas. Sift together flour, soda and salt and blend with banana mixture. Fold in nuts.

Grease or line a muffin tray. Bake in a preheated oven at 350 degrees for 15 to 20 minutes.

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Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

breakfast cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

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Strawberry Topping

Strawberries in pints

Here’s an easy, sweet summertime dessert, starring freshly picked strawberries!

1 pint strawberries, cleaned and stemmed
1/3 cup sugar
1 teaspoon vanilla

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine all strawberries, sugar and vanilla.

Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.

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Fruit Tart

strawberries in pints

Freshly picked strawberries harmonize with several other fruits in this refreshing summertime treat.

3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 1/2 cups Nash’s soft white wheat flour
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can pineapple chunks, undrained
1 pint fresh strawberries, sliced
2 Mandarin or Mineola oranges, separated into sections
2 kiwifruit, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice

Dough for Crust
In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

In a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, orange sections and kiwi over filling.

In a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

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Strawberry Shortcake for a Party

Strawberry shortcake at the strawberry social

If you’re planning a party during strawberry season, strawberry shortcake should definitely be on your menu!

This shortcake recipe was a big hit at our annual Farm Share member social in the strawberry patch! The shortcake is made entirely with Nash’s flour and is nutty and delicious. It makes enough shortcake for about 50 people. We thank one of the farm’s best bakers, Margie Diffner, for this recipe.

Variation: You could also reduce the sugar and add a few savory ingredients like thyme and cheese for a hearty breakfast biscuit!

10 1/2 c Nash’s hard red wheat flour or soft white wheat flour, sifted
2 1/4 cups organic cane sugar
1/2 cup plus 1 tablespoon baking powder
4 teaspoons salt
1 cup cold butter unsalted
4 1/2 cups half-and-half

In a large bowl, combine flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in half-and-half until just moistened.

Drop by scant 1/4 cupfuls 2 inches apart onto ungreased baking sheets. Bake at about 400° for 15 minutes or until golden brown. Cool on wire racks.

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Strawberries in Balsamic Vinegar

Strawberries in pints

Strawberry shortcake isn’t the only thing you can make with this summer’s fresh strawberries — create this fun and surprising dessert in minutes.

Fresh strawberries, washed, hulled or unhulled, and dried
1/2 cup good-quality, aged balsamic vinegar
1 cup powdered (confectioners) sugar

Place strawberries, balsamic vinegar, and powdered sugar in separate bowls.

To serve, let each guest dip a strawberry into the  balsamic vinegar and then into the powdered sugar. Watch your surprised guests’ faces as they eat their strawberries.

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Strawberry-Avocado Salsa

Strawberries in the field

Make a sweet, summery salsa using strawberries!

1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper
1/4 teaspoon sugar

Combine all ingredients in a medium bowl; toss gently. Serve immediately.

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Strawberry-Goat Cheese Pizza

Strawberries in pints 2014

Have you ever thought of topping your pizza with strawberries?

Your favorite pizza crust
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

Preheat oven to 425°.

Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts.

Cut into 12 wedges. Serve immediately.

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Super Simple Strawberry Rhubarb Crisp

Strawberries in pints without hulls

Here’s an easy way to throw a tasty dessert together without a lot of fuss — and celebrate strawberry season at the same time!

1 ½ cups rhubarb, sliced into ½” pieces
2 ½ cups strawberries, washed and sliced
½ tsp. salt
¾ cup flour
1.2 cups rolled oats
1 cup sugar
1/3 cup chopped nuts (optional)
1/3 cup butter or margarine
1 tsp. cinnamon

Place rhubarb and strawberries in the bottom of an 8×8” baking pan. Sprinkle with salt. Mix together dry ingredients, cutting in butter until it becomes crumb-like. Cover the fruit with topping and bake at 375 degrees for 55 minutes, until bubbly and golden.

We thank Betsy Wharton for this recipe.

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