Baking with Strawberries

The classic flavors of sweet strawberries and tart rhubarb have always worked well together and here they are quite delicious as a topping for this light, buttery coffee cake. As the name suggests it is meant to be eaten in the morning with a cup of coffee which is delightful, but served with a cream sauce or ice cream it makes a lovely simple dessert.

I first made this last Spring and have now waited longingly for a whole year to make it again, finally that day has arrived

Strawberry Rhubarb Coffee Cake

Ingredients:
Filling:
3 cups fresh sliced rhubarb or 13-ounce package frozen
16oz strawberries, sliced- you can use frozen
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

Topping:
3/4 cup sugar
1/2 cup flour
1/4 cup butter, softened

Batter:
3 cups flour
1 teaspoon salt
2teaspoon baking powder
1 cup butter, softened
1 cup milk
2 eggs, beaten
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees.
Butter a 9 x 13 baking dish.

For filling:
Combine rhubarb, strawberries, and half the sugar in saucepan; simmer, covered, about 5 minutes. Add remaining sugar, lemon juice and cornstarch to fruit mixture. Cook and stir until thickened. Set aside to cool.

For topping:
combine all ingredients until crumbly; set aside.

For batter:
Combine dry ingredients.
Cut inbutteruntil mixture makes fine crumbs.
Beat together the milk, eggs and vanilla.
Add to dry ingredients and stir just until moistened.
To complete: spoon the batter into prepared pan. Spoon cooled filling over batter. Sprinkle topping over batter.
Bake at 350 degrees fo 40 - 45 minutes or until cake tests done.
Cool slightly before cutting.

16 servings or this can be easily halved

Farm Dinners coming soon...

Welcome to The Farmer's Table a meal celebrating food grown in our own backyard, a connection between the farm and the food on your plate.

The Farmer's Table is an adventurous evening that celebrates and supports local eating. Behind this simple idea is a powerful message, we are committed to increasing your awareness of the benefits of eating local clean foods-social, environmental, health, economic, and gastronomic.

Our first dinner will be April 19th 2008.

Seats are limited so reserve your place today

Menu:

Watercress and New Potato Soup

Salad of Butter Lettuces with Radish and Spring Herbs

Fresh Fettuccine with Asparagus, Morels and Tarragon

Red Snapper with Sweet Pea and Fava Bean Pilaf

Strawberries 3 Ways

*Menu subject to change due to availability

Why we should all eat local food

10 Reasons to Eat Local Food

Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction.

Locally grown produce is fresher. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better. Ever tried a tomato that was picked within 24 hours? 'Nuff said.

Locally grown fruits and vegetables have longer to ripen. Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping. This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic. In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic.

Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

Buying locally grown food is fodder for a wonderful story. Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.

Eating local protects us from contamination. Food with less distance to travel from farm to plate has less susceptibility to harmful contamination.

Local food translates to more variety. When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket. Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes. Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

Supporting local providers supports responsible land development. When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.

Hints of spring

I know Punxsutawney Phil saw his shadow and promptly dove back into his hole for another six weeks of winter. Here in the South however, we've got his less famous cousin Beau (short for Beauregard) Lee. Beau disagreed with his Northern counterpart and didn't see his shadow, meaning an early spring this year. Based on the weather we've had since the lesser famous rodent hopped out of his hole, I'd have to say Beau was right! The dog agrees...Spring fever?!?

Anyway there are signs of spring everywhere around the farm.



Pear tree's first bloom

We've been busy around here lately. The strawberries arrived right before Christmas and all 6000 had to be planted. They are planted under a high tower greenhouse in a hydroponic stacker system. We use a planting medium made up of rice hulls and pine bark. It's the first year using this particular medium so it should be interesting to see the differences in our crop.

From this...

To this...we should be getting our first ripe berry any time now!

Now that should really give you spring fever.

Another great idea for Pecans

Need a quick and easy Holiday treat? Look no further than these Cinnamon Pecan Twists, nothing is easier and with a cup of coffee, possibly perfect.
Package these twists in Christmas cello bags for a sweet little gift

Cinnamon Pecan Twists
From Food Network Kitchens



1/4 cup light brown sugar
1/4 cup pecan pieces
1/2 teaspoon ground cinnamon
1 (9 1/4 by 10-inch) sheet puff pastry, thawed (about 9 ounces) 1 large egg, beaten

Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.

Preheat oven to 400 degrees F.
Bake until golden, rotating pans halfway, 18 to 20 minutes.
Cool on a rack.

My Variation:
Playing around with this same idea I came up with Blue Cheese Pecan Twists
-substitute 1/2 C crumbled blue cheese for the brown sugar and cinnamon add a dash of cayenne to the pecan mixture. Makes a great appetizer

Pictures from the farm

The newest addition at the farm!

Pecan grove with TONS of nuts.

The dogs taking a little swim!

Sweet Potato Pecan Waffles

So what's on the menu at the Farm?

Well since fall has finally arrived I couldn't wait to make a favorite of mine...Sweet Potato -Pecan Waffles can you think of a better way to start your weekend? These cook up moist and flavoriful, and they are packed with healthy goodness! Pair these with Sorghum Syrup for a real taste of the South.

Sweet Potato-Pecan Waffles

ingredients:

1 1/2 cups all purpose flour

1/4 C light brown sugar

1 TB baking powder

1/2 tsp cinnamon

1/2 salt

1/2 C mashed sweet potatoes-roast sweet potatoes until soft, peel and mash

1 1/2 Cups Milk

4 TB Butter melted (1/2 stick)

3 large eggs, seperated, at room temperature

1/3 c finely chopped pecans

directions:

Heat waffle iron according to manufacturer's directions. Lightly oil the grids.

Meanwhile, whisk the flour, sugar, baking powder, cinnamon and salt in a large bowl to combine, and make a well in the center. Whisk the milk, sweet potatoes, melted butter and egg yolks in a medium bowl until well combined and pour into the well. Whisk until just smooth; do not over mix.

Beat the whites in a medium bowl just until stiff peaks form. Stir one-fourth of the whites into the batter to lighten it, then fold in the rest. Fold in the pecans.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3-4 minutes. Serve the waffles hot, with the syrup passed on the side.