Wednesday, July 2, 2014

Adventures in Cooking Our CSA Share: More Strawberries

I'm up to my eyeballs in strawberries.  I've made jam and strawberry rhubarb crisp and frozen quarts and quarts for later, still with more fresh in the fridge.  And now more are in our CSA box!  Not a bad problem to have, though.  So tonight I made strawberry ice cream sodas, combining the Redwall Cordial recipe for strawberry soda with ice cream instead of cream and even spooning some extra jam into the glass.  Delicious!!!

Otherwise, Bud has requested pickled cucumbers a la Ma.  The rest will probably be served straight or simply sauteed.

We've got:
  • Strawberries (2 Quarts) Keep in Fridge- Best if eaten within 5 Days
  • Cucumbers-  Small Persian Skinless Cukes, Large Slicing Cuke (KEEP ON COUNTER)
  • Purple and White Cauliflower- Keep in Fridge
  • Spigarello- Cooking Green, related to Broccoli- Wrap in damp paper towel and keep in crisper
  • Dandelion Greens- Wrap in damp paper towel and keep in crisper
  • Siberian Kale- Wrap in damp paper towel and keep in crisper
  • Sugar Snap Peas- Keep in Fridge, sweetest if eaten in 3-5 days
  • Red and Green Lettuce- Wrap in damp paper towel and keep in crisper
  • Lamb Chops and Ground Lamb.
  • Doe Re Mi Goat Cheese

Strawberry-Rhubarb Crisp

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced fresh rhubarb or frozen rhubarb, thawed**
  • 2 cups sliced peeled apples or sliced strawberries**
  • 1 cup quick-cooking or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, optional

  • In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

  • In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

**My note:  I didn't have enough strawberries or rhubarb and so used my leftover strawberry-rhubarb compote.  Delicious.  Also, I would double the oats and cut the butter.  But the kids liked it!

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