May 21, 2005

Don't forget to dress-up your meals with a display of cut flowers, or top it off with a tasty baked treat from the Arlington Farmers Market. And look for new fresh produce as the spring progresses.

Here are two recipes that use berries and dairy products available from the Arlington Farmer’s Market. Strawberry Season is here, and that always meant grandma’s Strawberry Shortcake.

Strawberry Shortcake

1 quart farm fresh strawberries
1 pint heavy or whipping cream
½ cup of milk
1 egg
Butter
2 cups flour
1 tblsp baking powder
3 tblsps granulated sugar
salt
confectioners powdered sugar
Vanilla

Start with a quart of fresh strawberries. Set aside several of the best whole berries for topping-off the display. Mash about a third of the quart. You may mix in confectioners powdered sugar for more sweetness, but that’s usually not needed with fresh picked berries.
Pre-heat oven to 400.
In separate bowl, mix 2 cups flour, 1 tablespoon baking powder, 3 tablespoons granulated sugar, pinch of salt. Cut in ½ cup shortening (Crisco) until mealy. (Using your fingers probably works best.) With spoon, beat 1 egg, and add along with ½ cup of milk. Stir until just blended.
Place about ¼ cup of dough per biscuit onto a baking sheet, making 6-8 biscuits. Bake at 400 degrees for 12 minutes.
While biscuits are baking, whip ½ pint of heavy cream, or whipping cream, adding a dash of vanilla and you may also add a few teaspoons of confectioners powdered sugar.
After removing biscuits from oven, immediately split with fork. Spread with real butter and let melt in. Arrange biscuits in serving bowls. Place berries between halves and around sides. Pour the mashed berries over and around. Add whipped cream. Top with whipped cream and the whole berry you set aside.

OR here’s a strawberry recipe that’s a little less effort, and still uses market fresh berries and cream and yogurt.

Strawberry Soup

2 pints market fresh strawberries
½ cup sugar
1 cup water
2 teaspoons lemon juice
1 ½ pints yogurt (strawberry or plain)
1 pint cream (optional)

Set aside several whole berries per serving for garnish.
Simmer sugar, water, and lemon juice until sugar dissolves.
In blender, mix berries with sugar mixture. Mix in yogurt (and optional cream—not whipped).
Cover and chill 3 hrs.
Serve in glass bowls, to show off color, and top with berries you set aside.