Tag Archives: farm life

strawberry shortcake

A lot has happened since the last time I posted! Busy times on the farm!

These chicks

got turned into these broilers

A new calf was born on Saturday morning!

And local Vashon strawberries are back in season!

I bought a couple pints of strawberries at the market yesterday and some got turned into this year’s first shortcake. These shortcakes were the culmination of our mostly local meal over the weekend, including the roasting of one of the broilers! We roasted the chicken over some of our turnips and radishes, tossed together a simple salad with avocado and sunflower seeds, and made a gravy out of the giblets from our chicken. But my favorite part of the meal was the strawberry shortcake.

Shortcakes are really just slightly sweet biscuits and are quite forgiving. This recipe is easy to multiple and are decidedly rustic. Recently, I have been including almond flour in a lot of my baking. It tends to give baked goods a denser, fine crumb, but is not gummy. Almond flour is also great to have on hand for gluten free baking!

These would be even better with fresh, barely sweetened whipped cream or whipped coconut cream, but we used some half and half to add some moisture and richness to the shortcakes. Over the season, fill with whatever fruit you have on hand; peaches and nectarines would be lovely, as would any other berry.

Strawberry Shortcake

1.5 cups all purpose flour

1/4 cup almond flour

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda

3 tbsp sugar, plus more for sprinkling

4 tbsp cold butter, cubed

1/3-1/2 cup of buttermilk or milk

1 egg, whisked

Strawberries or other fruit, as much as you want

Whipped cream or half and half

Preheat oven to 425. Grease a baking sheet. Trim and hull your strawberries. If they need a bit of a flavor boost, toss them in a bit of sugar and vanilla extract. Another option is to toss them in sugar and balsamic vinegar for an interesting twist.

Combine flour, almond flour, salt, baking powder and soda, and sugar. Cut in the butter until the mixture resembles damp sand. Whisk together the milk and egg. Gradually stream in the milk mixture into the flour mixture. Fold until just combined. You may or may not need the entire amount of the milk mixture. Turn the dough out on a floured board and shape into a 12″x6″ rectangle. Cut the dough into 6 shortcakes and transfer to the sheet. Brush with milk and sprinkle with sugar. Bake 12-15 minutes or until done.

Cool shortcakes on baking sheet. When ready to serve, split each shortcake and fill generously with berries and whipped cream or a drizzle of half and half. Enjoy!

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Filed under summer, sweets

two lunches

Sorry for the lack of updates lately! The internet has been a bit wonky for the past few weeks. Food on the farm right now is still a bit monotonous. Lots of kale, kale florets (taste like broccoli!), and eggs. However, we harvested our first bunch of asparagus last week and the rhubarb is coming in strong. Spinach is nearly ready for harvest and we trellised the first succession of peas today. Spring is definitely in the air!

Lunch is an important event of the day. These are two sandwiches that I have eaten a couple of times now and highly recommend these combinations, especially if you have access of farm fresh kale and eggs.

Grilled Cheese with Greens and Avocado

Saute a generous handful of kale (or kale florets if the kale is bolting fast) with a small clove of smashed garlic and a pinch of red pepper flakes. When the greens are wilted, add a splash of apple cider or balsamic vinegar and pinch of salt. Stuff the greens into your favorite grilled cheese sandwich; mine has a layer of grainy mustard and half an avocado. Enjoy! Here, I enjoyed it with a side of yogurt with kumquat marmalade.

Egg Salad aux Fines Herbs

This was the first time I have made mayonnaise/aioli by hand, and I have to say that it was way easier than I expected. Just keep whisking! Or, use an immersion blender. I used a couple of egg yolks because mine were small and used half olive oil and half vegetable oil. Also, I know everyone knows how to hard boil an egg, but I like to bring the eggs in cold water up to a boil, remove from the heat, cover with a lid and let stand for 10 minutes. This results in a perfectly cooked white and a still slightly soft yolk.

For two sandwiches, hard boil four eggs. Cool, peel, and chop coarsely. Combine the eggs with a spoonful of mayo, a dollop of mustard, and small handfuls of finely chopped herbs of your choice. I used chervil (tiny, fine leaves with a slight licorice/anise flavor), parsley, cilantro, and sorrel (large-ish leaves with a lemony tang). Season well with salt and pepper. Serve on grainy bread, open faced or not. Once again, I added slices of avocado on top.

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Filed under greens, lunch, quick