Posts Tagged ‘strawberries’
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!
This super bowl connection might be a stretch, but you always need a good breakfast, right? And we’re sure that people wouldn’t turn down a fresh baked scone, even if it may be a strange thing to bring to a super bowl party.
We wanted to feature strawberries, seeing as it’s January and we just got them from a nearby farm. There’s something brilliant about eating a local strawberry in “winter”.
This recipe comes from one of the great TV chef gurus of our time, Ina Garten. Also known as the Barefoot Contessa, her simple recipes are well-thought out and beautifully crafted, and her calm nature makes you want to sit in her kitchen with a cup of tea.
Or, in this case, start with a cup of tea and then move on to beer and football.
Strawberry Walnut Scones
From: Barefoot Contessa
- 4 cups plus 1 Tbsp all-purpose flour
- 2 Tbsp sugar, plus additional for sprinkling
- 2 Tbsp baking powder
- 2 tsp salt
- 3/4 cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup small-diced strawberries*
- 2/3 cup chopped walnuts
- 2 tsp orange zest
- 1 egg beaten with 2 Tbsp water or milk, for egg wash
* The recipe calls for dried strawberries, but the scones will turn out using fresh, or if you’re REALLY patient, you can dry your own strawberries using a food dehydrator or pop them in the oven.
Preheat the oven to 400 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss the strawberries, walnuts and orange zest with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
Have we mentioned that we just got in some fresh strawberries? Not only are they beautiful, they may be the best berries we’ve ever had. We’re not over exaggerating.
They got here yesterday from Markley Family Farm, an outdoor hydroponic u-pick farm in New Braunfels, TX. For those of you not familiar with the hydroponic farming method, here’s some quick background information.
Hydroponics is a method of growing plants without soil. Instead of having their roots supported by soil, they plants are supported by a growing medium and a fed via a nutrient-rich water solution. This is a great method for growing food in areas where the soil is unsuited for gardening or what there is limited space. You can find out more about hydroponic, aquaculture and soil-less farming methods here.
Now back to the strawberries. Oh these beautiful strawberries.
We wanted to give you a good weekend breakfast recipe where the berries are the star. A simple dutch baby (or German pancake) does the trick. A sweet, egg based popover/pancake hybrid, the dutch baby will be popular with the whole family. Who doesn’t love a sweet, strawberry laden breakfast food?
Dutch Baby with Strawberries
From the Food Network
- 3 tbsp butter, melted and divided
- 1/2 cup all-purpose flour
- 3 tbsp sugar, plus extra for serving
- 1/2 tsp kosher salt
- 1/2 cup whole milk at room temperature
- 2 large eggs, room temperature
- Lemon wedges
Preheat the oven to 375 degrees F.
Place 2 tbsp of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait ten minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tbsp of melted butter into a bowl or a food processor or blender and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until the edges are puffed and brown. Spring with additional sugar and serve with lemon wedges. You can also top it off with maple syrup, always a tasty option.