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Posts Tagged ‘strawberry’

Lettuce, Broccoli, Peas, Strawberries … Post Produce!

The lettuce has been fine this spring, but that’s coming to an end. At least half of my romaine plants are bolting and my Ithaca lettuce heads are shriveling. Ithaca lettuce remains my favorite for flavor and crunch, though the heads tend to be small and loose enough that I often find critters living deep among the leaves. Record-setting heat is making the lettuce bitter, and I may remove the plants as early as this weekend.

That’s my Post Produce story for June. What’s yours?

Post Produce is my effort to celebrate homegrown food with other gardeners. On the 22nd of each month, I encourage bloggers of all stripes to post about whatever they’re eating from their own gardens. Posts can be status updates on what’s growing, photos of recent harvests, recipes that include your own fruits and vegetables, instructions for preserving your produce, and even articles about using your preserves. Write about what foods you’re using from your garden and/or how you’re using them.

Once your post is up on your own blog, return here and use the Linky widget (at the end of this post) to link a trail back to your story. I follow all the links and comment on all the posts, and I encourage everyone who participates to do the same.

What’s Ripe in my Small Kitchen Garden

The photos show what we’re eating from my garden, and captions provide a bit of information about each crop. I look forward to seeing what you have to share. Find the linky after my photos.

A few broccoli heads got away from me; they went from “looking good” to “oops, in bloom” just before I figured to harvest them. Still, my daughter’s 16th birthday dinner featured a head from my garden, and there are more on the way. Already, plants are putting out side shoots; we could be eating homegrown broccoli for many more weeks.

Is this not a lame strawberry? I bought a 25 pack of bare root plants and created a hanging planter out of a four-inch PVC pipe. The experience deserves a blog post or two, but this isn’t one of them. Sadly, the strawberries have been small. I hope to create a dedicated strawberry bed before next spring and use the plants from this experiment to get things started there.

Oh how I love fresh peas from the garden. Oh how I love fresh peas IN the garden. When I’m out there, I pop open pod after pod, scrape the peas into my hand, and pop them into my mouth. As a pod holds just a teaspoon of peas, it takes at least a quart of pods to serve a family of five. I once estimated that to feed a family peas once a week for a year, you’d need to plant a row nearly 300 feet long—the length of a football field. In a good year, I plant about 45 feet of pea plants and manage to freeze about a gallon of peas (after we eat another gallon or so).

Weren’t expecting blueberries, were you? Neither was I. Still, I found this handful of berries ripe on two bushes my wife planted at least a decade ago. We’ve been poor stewards of those plants, but I’ve read up on blueberry culture and hope to get decent production from them in coming seasons. I was surprised to find ripe berries because in past years I’ve seen robins eating unripe blueberries days before the berries would have been ready for harvest. This handful went directly from the photograph into my mouth.

Your turn to Post Produce. Link to your blog entry here:


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Easy Strawberry Shortcake from Your Small Kitchen Garden

This is a robust display of strawberries in my meager deck planters. I look forward to the year when I finally create a large strawberry planting bed that produces the entire 40 or so quarts of berries we typically consume in June.

My small kitchen garden produces a mere handful of strawberries each year. That’s because I have a few planters each holding three or four strawberry plants. Eventually, I’ll add a generous raised bed bursting with strawberry plants but for now I satisfy my cravings with berries I buy from other local growers.

Yesterday, I saw on sale at the farmers’ market strawberries that had travelled from Lancaster… only sixty miles south. My planters sport a half dozen green berries that may be ready to pick in another week. These events spurred me finally to produce a video I shot last spring: How to make real strawberry shortcake.

What I mean by Real Strawberry Shortcake

At decent restaurants, I’ve seen pound cake with sweetened strawberries listed as “Strawberry Shortcake.” At grocery stores, I’ve seen sponge cake labeled as “Shortcake” and displayed next to fresh strawberries. I’ve had visitors who assured me they were quite familiar with strawberry shortcake… but who had never even seen a classic, traditional shortcake. Sure, all those strawberry/cake combinations are tasty… but they’re not really strawberry shortcake.

When strawberries are in season, a large serving of strawberry shortcake makes a delicious, well-balanced meal. I recommend that you not make shortcake with strawberries that grew more than sixty miles from your home; they’re just not as good.

A true shortcake is a lot like a biscuit: a little flour, shortening, and leavening: the same ingredients you might use to make pancakes from scratch. Of course, biscuit-making involves cutting the shortening into the flour, rolling out dough, and cutting rounds for the baking pan.

I’ve reduced making my own shortcake to a very simple procedure that eliminates cutting in shortening, rolling dough, and cutting out rounds with a cookie cutter. The approach I use doesn’t make a perfectly flaky biscuit, but the dessert isn’t strawberry biscuits, and the only complaints I’ve received about them is that I make the servings too large.

Actually, three or four times a year when local strawberries are available, I serve nothing but strawberry shortcake for dinner. To those who complain about the sizes of the servings, I apologize. Don’t mess up the part you’re not going to eat; I’ll deal with it, thank you.

Here is my video production of how to make the strawberry shortcake you’ll eat if you visit in June at Your Small Kitchen Garden. It’s just over eight minutes long. If you try making shortcake this way, please let me know how you like it:


Other ways to prepare and serve strawberries:

  • Coconut Waffle With Mango and Strawberry « Laila Blog’s – but for some reason i always have it as a dessert well im not much of a breakfast person anyway but i absolutely love this recipe its very fruity and very flavorful and quiet easy to make. Start by peeling the mangoes and cutting it into cubes. Start making the waffles by pouring the mixture into the waffle machine.

  • Strawberry Pickle – My husband has been asking me when I am going to post his strange and innovative strawberry pickle recipe in our blog. We came up with the competition to create a uniquely delicious recipe using strawberries as a feature ingredient. …

  • Quick & EASY Strawberry Dumplings | Inspirational Ingredients – 31 Subscribe Socialize on Facebook” title=”Subscribe & Socialize on Facebook” style=”opacity: 0. Posted in Dessert, Easy, Half-way Homemade, Recipes, Spring, Sweets | Tags: Bisquick, Dessert, Easy, Quick, Recipe, Recipes, Strawberry, Sweets 3 Responses to Quick d=http%3A%2F%2F1. This is an excellent recipe! I’ll be sure to tell my wife about it.

  • Recipe: Balsamic strawberries – I first bumped into balsamic strawberries at a summer food festival in Edmonton half a decade ago. A local restaurant, now sadly departed, was serving up this unlikely combination with a dollop of mascarpone, a trio of flavours that I …


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Strawberry-Rhubarb Pie from a Small Kitchen Garden

Strawberry-Rhubarb from a Small Kitchen Garden

Two distinct flavors cook together into a sweet, tart, sticky filling for a classic, uniquely American dessert: strawberry-rhubarb pie. The three vidoes in this post explain how you can make your own.

In hardiness zone 5, rhubarb is among the first spring crops a small kitchen garden might produce. With that crop alone, you can make curiously sweet and tart pies that would please most diners. However, around mid June, the first real fruit crop of a kitchen garden ripens: strawberries. It’s then that you can create the uniquely American strawberry-rhubarb pie.

The idea of mixing strawberries with rhubarb is that the sweetness of the strawberries balances with the tartness of the rhubarb. Generally you add a lot of sugar to the fruit of a fruit pie, so it’s hard to distinguish the sweet components from the tart ones. What’s more, the flavors of the strawberries and rhubarb intermingle as the pie bakes, resulting in a new flavor that doesn’t naturally occur; a terrific flavor that should appeal to any fruit-lover’s sweet tooth.

Make your own Pie

I made strawberry-rhubarb pies the other day. Usually, I make two pies at once because it makes just as much mess as making one pie. I bake one, and put the second in the freezer to bake during the off season; you can put a frozen pie in a 300F degree oven for about 20 minutes, then kick the temperature up to 375 or 400 degrees and cook it for another 40 minutes to an hour… it comes out of the oven as though you made it fresh that day.

When I’m going to freeze a pie, I make it in a “disposable” aluminum pie pan; if I’m going to bake it and eat it right away, I prefer a glass pie plate. In any case, when I made my strawberry rhubarb pies, I took a lot of photos and videos. I’ve embedded the videos in this blog post.

The first (6 minutes 20 seconds) demonstrates how to make a bottom crust for a fruit pie: the ingredients, mixing, rolling out dough, and lining the pie plate. The second video (4 minutes 20 seconds) explains how I made the strawberry-rhubarb filling for two pies… and provides insight into how to make pie filling using nearly any fruit. The third video (5 minutes) demonstrates how to make a lattice crust for a pie: mixing dough, rolling it out, and forming the lattice crust.

If you’ve never made pie, watching all three videos in order will get you through. If you know how to make pie crusts but have never made strawberry-rhubarb pie, the second video provides enough information for you to make your first.

When you’re ready to bake your pie, put it in a 400F degree oven on a jelly roll pan or a round pizza pan for 45- to 60-minutes. Check on it after 30 minutes, and if the crust is getting dark, decrease the oven’s temperature to 350F degrees. The pie is ready when the crust is gold brown and the filling is bubly and thick.

When you’ve made your first strawberry-rhubarb pie, please visit Your Small Kitchen Garden blog and leave a comment about your experience. Finally, if you prefer written instructions rather than video, visit my sister blog, Your Home Kitchen Garden. There I’ve presented step-by-step instructions along with plenty of photos.


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