Posts Tagged With: farm to table

Goodbye Strawberry Season

I am always so excited to get my first batch of strawberries each spring.๐Ÿ“  It’s usually the official start of fruit season and they happen to be my favorite fruit!  Last fall we planted strawberries in the high tunnel  in hopes that I would get them even earlier than usual.  I had been saving all kinds of strawberry recipes and could hardly wait to make them.  However, my kids can put away some strawberries, eating them as fast as they would get ripe.  I finally gathered up several gallons and knew this was my moment.  The kids and I made strawberry lemonade, strawberry pies  (one full fat and one low cal, low carb), strawberry jam, strawberry pie filling, strawberry cupcakes, strawberry yogurt popsicles, and strawberry muffins. Sounds like overkill huh?  None of it went to waste, we shared with teachers, co-workers and relatives!


My favorite was the strawberry cupcakes.  I have been looking for a strawberry cupcake that is similar to my favorite “Strawberry Shortcake Cupcake” from Gigi’s cupcakes.  This one did not have the mile high icing but had a nice flavor and a melt in your mouth quality that I adore!  I’ll share the recipe below.

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Strawberry Cupcakes

Cupcake

1 (15.25 oz) package white cake mix

1/2 (3.4 oz) package of instant vanilla pudding mix

1 cup strawberry yogurt

3/4 cup applesauce

1/2 cup water

4 eggs, lightly beaten

1 tsp strawberry extract

1 cup diced fresh strawberries (10 medium berries, cut with a knife not food processor)


Strawberry buttercream icing

1\2 cup shortening 

1\2 cup butter, room temperature 

pinch of salt

1 tbsp water

1 tbsp strawberry preserves, melted

1 tsp strawberry extract 

1\2 cup Finely chopped strawberries

4 1\2 cups of powdered sugar

Preheat oven to 350 degrees.  Line muffin tin with paper liners.

Beat the cake and pudding mixes, yogurt, applesauce, water, eggs and extract. Beat for about two minutes on medium speed until well combined. Fold in the diced strawberries.

Using an ice cream scoop, distribute the batter between 24 muffin cups

Bake for 18-22 minutes. Allow cupcakes to cool.

Prepare icing.  Beat shortening and butter until creamy.  Add salt, water, strawberry extract and chopped strawberries and mix again.  Slowly add powdered sugar.  Heat strawberry preserves in microwave for 30 seconds.  Add to frosting.  Beat one minute.  Frost the cupcakes and store in refrigerator. Enjoy!

Although I’m sad to see the strawberries go, I have preserved enough to get our family through the winter (I hope). However, my focus can now turn to cherries that are turning a beautiful shade of red in the trees. ๐Ÿ’ I thank the good Lord that as quickly as one season ends, another begins.

I have already started collecting more strawberry recipes for next season๐Ÿ˜‰!

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Categories: Farm Life, farm to table, Food | Tags: , , , , | Leave a comment

Cauliflower Transformation!

Raising cauliflower before the high tunnel was…. well…challenging!  One of my favorite things thus far about growing in the tunnel is getting to eat the crops earlier, the quality of the greens, lettuce, cabbage, broccoli and cauliflower and I get to grow it twice a year!!!  The only down side is that it all comes in at one time (I haven’t mastered staggered planting yet).  So I usually save up recipes all year and when the crops hits, I wear my family out with whatever is in season and freeze the rest!  We love eating cauliflower as a snack with some ranch dressing, in salads, but our favorite is buffalo cauliflower!  While the idea of cauliflower crust pizza has intrigued me, I dreaded using one of my precious heads in something that my family might not enjoy.  But as I stared at the 6 heads of cauliflower, I knew it was time!

Cauliflower Crust Pizza

Crust
2 1/2 cups grated cauliflower
1 egg
1 1/4 cup italian cheese
2 Tablespoons of shredded parmesan cheese
salt and pepper

Toppings
1/4 cup marinara or pizza sauce
Pepperoni’s to cover
sliced olives
mushrooms
diced onions
1 cup italian cheese
sprinkle with dried italian seasoning

Preheat oven to 425 degrees. Line pizza pan with parchment paper.
Grate the cauliflower using a hand grater until you get 2.5 cups. Microwave the cauliflower in a microwave safe bowl for 7 minutes. Let cool slightly.
Mix in cheeses, egg and salt and pepper.
Put mixture on pizza pan and press out in an 8-10 inch circle. Bake for 10-12 minutess.
Take crust out of the oven and top with your favorite toppings. Bake another 10 minutes.
Let pizza cool before slicing.

Results:  The kids spilt on the tastiness of the pizza.  I just wonder if they did not watch me grate the cauliflower, would their thoughts be different.  My daugher liked it but prefered homemade pizza crust and my son said it was gross.  My husband and I enjoyed it.  My husband said it was a great use of cauliflower! (He ate a whole 8 inch pizza).  So now if any of my gluten sensitive friends come over, I have another option for supper!

 

 

Categories: Farm Life, farm to table, Food | Tags: , , , , | Leave a comment

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