Posts Tagged ‘strawberries’
The United States is the world’s largest producer of strawberries, accounting for 29% of global production according to AgMRC, and while our state may have some competition, Texas is definitely not lacking in strawberry pride. Spring is the onset of Texas strawberry season and small towns like Poteet have been supporting and creating a strawberry fan club since 1948, the first Poteet Strawberry Festival. Today, many small towns in and around Poteet are responsible for producing some of the most flavorful and sweet strawberries around, selling locally in order to preserve a fresh and flavorful taste.
Since we’re committed to seasonal eating and local sourcing, you’ll pretty much only find strawberries in our produce section when Texas strawberries are available, so you can imagine how exciting this season is for us. We’ve been known to carry Poteet strawberries, but right now we’re very excited to be sourcing some delicious berries from Fruitful Hill Farm in Bastrop, TX. This small family operation prides themselves in harvesting their berries mere days before delivery, and also chooses not to wash their berries, as this decreases their shelf life and deteriorates flavor. Fruitful Hill Farm practices sustainable agriculture, utilizing organically approved pest control methods only when necessary.
Aside from pies, jams, and salads, a common trick to draw out a strawberry’s natural juices is to macerate your strawberries by adding a touch of sugar and setting aside for 10-15 minutes. If your mouth is already watering, try this overnight breakfast mousse listed on Food 52 and provided by Lisa @ Healthy Nibs and Bits.
⅓ cup oatmeal
⅓ cup unsweetened almond milk
½ cup yogurt
1 tablespoon cocoa powder
½ tablespoon chia seeds
1 teaspoon agave nectar or honey
jar or airtight container
*3 large strawberries, sliced
Except for your strawberries, mix together oatmeal, almond milk, yogurt, cocoa powder, chia seeds, and agave nectar or honey, adding more sweetener to your liking.
Place the mixture into ⅓ of your jar and top with sliced strawberries. Cover this layer with more of your oatmeal mixture and repeat with another layer until the jar is full.
Cover, refrigerate overnight and enjoy the next morning!
*For an additional burst of flavor, you can macerate your strawberries using brown sugar, balsamic vinegar, or balsamic reduction, setting aside before layering into your oatmeal, chocolate mousse.
We apologize for falling off the daily recipe bandwagon. We have a lot of great events in the works, which keeps us busy. Join us tomorrow from 4-7 pm for our Frios Mio Party with Third Coast Coffee. This amazing local coffee roaster has been with us since the beginning, and they worked with us to keg their awesome cold brew coffee.
They’ll be here giving out FREE cold brew (yep, all you have to do is show up) and cake! We’ll also have live music from the Paul Glasse Trio.
You know what goes really well with cold brew coffee and the weekend? Pancakes. And while traditional pancakes serve their purpose, we were intrigued by these Swedish pancakes. This style of pancake is baked in the oven, which creates a crunchy outer crust and a soft and creamy inside.
Happy National Strawberries and Cream Day!
Yep, that’s a thing. Turns out almost everyday is some sort of national food holiday, which is delightful. We’re firm believers that you should celebrate food everyday, and if that means eating strawberries and cream every May 21st, celebrate indeed. Not only do we have delicious local strawberries, we also have fresh heavy cream from Mill King, which is so good you’ll find yourself tempted to drink it straight from the bottle (a little swing of heavy cream won’t hurt you.)
Oh, and this recipe is extremely easy and makes the perfect dessert for your next dinner party. Happy eating!
Strawberries and Cream with Macadamia Nuts
From: The Food Network
- 2 pints strawberries, halved or quartered
- 1 cup heavy cream
- 1 rounded Tbsp sugar
- 1 cup macadamia nuts, chopped
Pile the strawberries into 4 to 6 small dessert cups or glass dishes. Beat the cream and sugar into soft peaks. Pile cream on top of the berries and sprinkle the chopped nuts on top.
That’s it! Easy and delicious, that’s our kind of recipe.
We just got in some local peaches, the first of the season. The joy of eating your first local peach is some sort of magic. Something as exciting as fresh peaches in May deserves a dish where the peaches are the main attraction. True, we paired them with strawberries in this tasty treat, but it you think peaches are delicious alone, try them with ripe strawberries… heavenly. With the weather heating up, popsicles are the perfect snack to have waiting for you. They’re also extremely easy to make, which results in a winning dessert/snack/treat. Happy eating!
Peach & Strawberry Popsicles
- 4 small ripe peaches (or 2 big peaches), pitted
- 1 cup strawberries, stems removed
- 2 Tbsp honey
- 1/2 cup almond milk
Place all of the ingredients in a blender and puree. Pour into popsicle molds and freeze for at least 3 hours. Serve!
Today is so lovely.
It’s the perfect day for a simple recipe that can be enjoyed in the sunshine. There’s something about strawberry shortcake that makes us crave summer. And while the calendar says it’s March, we’re already pulling out the shorts, lemonade and sunscreen in central Texas.
Ending your day in the sun with some BBQ and strawberry shortcake may be the perfect way to kick off this busy, music-filled weekend. We’re lucky to live in Texas where you can find fresh, local strawberries during what is still technically, “winter” (the March equinox is March 20th, in case you were wondering.)
Not only are strawberries some of the most popular fruits, they’re also good for you! One cup of strawberries contains 136% of the RDA of vitamin C and 13% of the RDA of dietary fiber.
Here are some fun strawberry facts that you can add to your growing food facts list. The average strawberry has 200 seeds, they’re a member of the rose family and are the only fruit with seeds on the outside. What a delicious and fascinating little fruit.
This recipe is basic and can be made in a pinch. It’s perfect for your simple SX recipe bank. Enjoy the sunshine and the weekend! Happy eating!
Strawberry Shortcake Recipe
From: Food Network
- 1 1/2 pounds strawberries, stemmed and quartered
- 5 Tbsp sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp sugar
- 3/4 tsp salt
- 1 1/2 cups heavy cream
- Whipped cream, recipe follows
Mix strawberries with 3 Tbsp sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 Tbsp sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place the mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and t hen the shortcake top. Spoon more strawberries over the top and serve.
- 1 1/2 cups heavy cream, chilled
- 3 Tbsp sugar
- 1 1/2 tsp vanilla extract
- 1 tsp freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Nothing says Valentine’s Day like chocolate covered strawberries. They really are the perfect treat for any occasion, but they’ve become associated with this day of love, so here’s a recipe on how to make your very own.
In case you don’t already know, we have a whole bunch of last-minute Valentine’s Day gifts in the store, if you remembered that you probably should bring your sweetie something wonderful. We have a great selection of local chocolate from Chocosutra, The Chocolate Makers Studio and Dr. Sue’s Chocolate. We also have beautifully printed local cards from Studio Slo Mo and scarves from Little Minnow Designs. Or if you’re feeling like giving your sweetheart a basket of vegetables, we’ve got you covered.
If you’re looking for something to do, stop by the store tonight for our game night. We’ll be kicking off the festivities at 7 pm, with free cupcakes from Princess and Moose’s Sister Bakery, happy hour all night, and lots of awesome board games.
Enjoy this day of love. Whether you’ve got a special someone or not, take some time today to thank the people in your life that you do love. Give your mom and dad a call. Hug your best friend. Kiss your cat or dog on the head and thank them for their endless love.
Happy eating, and happy loving!
Chocolate Covered Strawberries
Recipe: The Food Network
- 6 oz chocolate chips (semisweet or dark)
- 3 ounces white chocolate (optional)
- 1 pounds strawberries, washed and dried very well
Put the semisweet or dark chocolate and white chocolate into 2 separate heat proof medium bowls. Fill 2 medium saucepans with a couple of inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth.
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
It’s Real Food Friday! Similar to Meatless Monday, this is a call to action. Food Mythbusters is asking individuals to pledge to eat food that is real. What constitutes real? According to Food Mythbusters real food is sustainably and ethically raised from workers and food producers that are paid and treated fairly.
We wholeheartedly believe in eating real food, and encourage people to be conscious about what they’re eating Friday (and everyday). Consider taking the pledge and being mindful about your diet today and throughout the weekend. It’s surprising how good you feel after eating whole, real foods.
To kick off this Real Food Friday we’re giving you a recipe for overnight oats. This is a great raw, vegan breakfast idea that involves little to no work. We’ll be getting in more strawberries this afternoon (fingers crossed) so you can add the spiced strawberry sauce to the oats to amp up the flavor.
This recipe is from My New Roots, a blog full of real food recipes that will keep you busy and inspired for days.
Over Night Oats with Spiced Strawberry Sauce
From: My New Roots
Over Night Oats
- 2/3 cup oats or any other whole, rolled grain
- 1 cup milk of your choice (almond, soy) or water
- A dash of freshly squeezed lemon juice (1/2 tsp.)
- 2 Tbsp. chia seeds
Spiced Strawberry Sauce
- 2 pounds strawberries
- Zest of 1/2 orange
- 2 cardamom pods
- 1 star anise
- 1 black peppercorn (optional)
- 1 pinch of sea salt
- 1/4 tsp. ground ginger
- 1/4 tsp ground cinnamon
- 1 Tbsp raw honey or agave
You can start by making the spiced strawberry sauce. Wash and cut the strawberries in half, or into quarters depending on their size. Place in a large jar or container. Add all the other ingredients and using a muddler or a large spoon, smash the berries extracting their juices, but leaving some of them whole. Be sure to crush the whole spices too (you may want to use a mortar and pestle before placing them in the jar).
Cover with an airtight lid and place in the fridge to marinate for at least an hour. It will keep for a week.
Now you can move on to the overnight oats. All that you have to do for this is fold all the ingredients together in a jar or bowl and place in the fridge overnight. In the morning, remove the oats from the fridge and let stand at room temperature for 10 minutes if desired. Layer in more milk, yogurt and the spiced strawberry sauce. Enjoy!