Wednesday, May 27, 2015
Strawberries, Asparagus, and Garlic Scapes
Of course you saw the strawberries last week, right? I bought two pints just to eat out of hand, and they lasted precisely two hours, with one child responsible for polishing off one pint all by herself. This week I clearly need more: three pints to eat out of hand, another couple to be there the following day, and still another couple to be frozen or made into a dessert.
My oldest has to prepare a fruit dessert as part of her Home Ec class (or whatever they call it now) in high school. I suggested an apple crisp a week ago, but now that the berries are here, I think I'll put this recipe under her nose:
Lemon Shortcakes with Strawberries
2 cups all-purpose flour
1/3 c sugar
1 Tbsp baking powder
1 Tbsp grated lemon peel
1/2 tsp salt
1 c buttermilk (or scant cup whole milk w/1 Tbsp lemon juice)
1/2 stick melted butter, cooled
3 12-oz baskets strawberries, hulled
1/4 c torn fresh mint leaves, optional
3 Tbsp sugar
2 tsp fresh lemon juice
FOR BISCUITS: Preheat oven to 400F. Mix dry ingredients in large bowl. Whisk wet ingredients in a second bowl. Add to flour mixture and stir just until moist dough forms. Drop in 8 dough mounds on a cooking sheet and, with floured hands, pat into a biscuit shape. Bake until golden brown, about 15 minutes.
FOR TOPPING: Slice 2 baskets strawberries and transfer to a large bowl. Puree remaining basket of strawberries in the food processor to make a "sauce." Mix with sliced strawberries, sugar, mint, and lemon juice.
Halve warm biscuits and put lots of topping on. Serve with whipped cream or ice cream.
[This recipe was torn from a magazine years ago. Bon Appétit?]
That's dessert. And for dinner she's planned Two If By Seafoods baked salmon alongside asparagus.
Alvarez Organic Farms was plugging its garlic scapes and onions last week, and I saw a friend with an armful that she planned to sauté. Epicurious suggests this Garlic Scape Pesto recipe.
In fact, how about the salmon, roasted asparagus, crostini with garlic scape pesto, and a spinach salad? Beautiful colors, all rounded off with the shortcakes. Mmmm. Hooray for Market season!