My name is Nancy Phelps. Amanda and Ford Waterstrat have asked me to continue posting the weekly blog this season, and I am honored and happy to do so! If anyone has anything else to add or want to share photos and your own recipes, please send me the information and I will gladly include it! My email address is nanjp10@gmail.com.
Amanda has asked that I share the date for this year's Annual Farm Tour, that will be Saturday, June 13. You won't want to miss this opportunity to meet the family (or, see how those boys have grown since last year!) and see how your food is lovingly produced. More information will be provided closer to the date.
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| The Farm Tour is Saturday June 13. Check out the farm and get to know your farmers! ...and, maybe even a few pigs. |
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| Planting: Many of the crops you'll be enjoying this month were planted in March with the help of our family. |
Now, for this first week's share, Ford has asked me to let you know there is an abundance of strawberries, so there will be extras in our shares!
This week...
| Item | How to store it | How long will it last? |
|---|---|---|
| Strawberries | Unwashed in fridge | 2-5 days |
| Salad Greens or Kale | washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag | 1-2 weeks |
| Corn Meal | store in fridge, sealed in container or plastic bag | weeks |
Strawberries
These won't last at my house long enough to add to a recipe, as I plan to enjoy them rinsed and eaten in their sweet natural state, but Ford asked to include one of his favorite recipes that includes corn meal found in your share as well...
Berry Cornmeal Muffins
http://allrecipes.com/recipe/berry-cornmeal-muffins/
Prep Time: 15 Minutes
Cook Time: 25 Minutes Ready In: 40 Minutes
Servings: 12
"Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt."
INGREDIENTS:
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt 2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored
strawberry yogurt
1/4 cup butter, melted
1 egg, lightly beaten
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Kale and Salad Greens
Use in salads with your favorite toppings and dressing.
We all know how nutritious these greens are. Here is some information on Massaged Kale Salad.
http://nutritionstripped.com/massaged-kale-salad/
Massaging basically is a process of breaking down the kale to make it more easy to digest.
De-stem the kale leaves from the stem by simply placing your index finger and middle finger (in the shape of a claw), and "claw" down the center of the leaf to de-stem while simultaneously pulling the leaf away from you with your other hand.
In a large bowl, combine the de-stemmed kale leaves with the remaining ingredients.
Lightly pour an additional 1 tsp. of olive oil onto your hands to coat.
Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage.
Continue massaging for about 2-5 minutes or until the leaves are softened, the leaves will also turn a more vibrant green.
Use this as a salad base or add toppings of your choice for a complete meal in a bowl.
Cornmeal
In addition to the awesome strawberry muffin recipe found above, Ford has another to share. These sound so yummy!
1 cup butter, softened 2 eggs, lightly beaten
1 teaspoon vanilla ¼ cup sugar
¼ teaspoon salt ½ cup yellow cornmeal
1 ½ cups flour 3 teaspoons shredded orange peel
2 teaspoons shredded lemon peel
Preheat oven to 350 degrees. In a large mixing bowl, beat the butter for about 30 seconds and then beat in the sugar, eggs, and fruit peels. Beat in the vanilla. In a separate bowl, whisk together the flour, cornmeal and salt. Slowly mix with the butter mixture until a cohesive ball of dough forms. Using a one ounce scoop, or tablespoon, roll the dough into ¾ inch balls. Place 1 inch apart on a greased baking sheet. Flatten slightly with the palm of your hand. Bake 10 – 12 minutes. Cool 2 minutes on baking sheet. Cool on rack.
Makes 3 dozen cookies.
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