Many Thanks, Strawberry-Based Treat Recipes, and Party Pics

15 Jun

bowelIMG_6199Thank You!

Thanks to all who attended or donated to the garden for our Strawberries and Salad kickoff party last weekend.  Partygoers enjoyed fresh berries, sweet homemade baked goods, savory strawberry bruschetta, and more.  Find recipes, and photos, below.

CVEarthlab garden is self-funded and we are still collecting donations for the summer season.  If you’d like to help us grow, we thankfully accept financial donations via Shari Rueckl (195 Adams St, #15B).  Checks can be made out to CVOI; Venmo electronic donations go to @misssha.  Learn more about annual needs and membership here

 

 

 

 

Strawberry Rhubarb Cobbler

Ingredients

Crumble topping

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • zest of 1 lemon
  • 14 Tablespoons of melted butter
Strawberry rhubarb filling
  • 3 cups (12 oz chopped rhubarb—1/2”
  •   pieces)
  • 2 quarts chopped strawberries
  • 1 Tablespoon lemon juice
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • Pinch of salt
Directions
Preheat oven to 350 degrees
Topping: Whisk flour, baking powder, salt, granulated and brown sugar, lemon zest. Add the melted butter and cut with 2 butter knives as you would a pie crust. Refrigerate.
Filling: In a large bowl combine the strawberries, rhubarb, lemon juice, sugar, cornstarch and salt. Mix well and pour into a 9” by 13” baking pan. Let the mixture sit for 15 minutes. Take the crumble mixture out of the refrigerator and crumble with your hands evenly over the fruit filling.
Bake for 45-50 minutes.
It is done when fruit is bubbling and the topping is golden brown in spots.
Let crisp rest out of the oven for 15 minutes before serving. Can be served topped with vanilla ice cream.

Goat Cheese and Strawberry Bruschetta

Ingredients

  • 16 ounces or 3 cups of fresh strawberries
  • 16 to 20 Each thin baguette slices
  • Ounces soft goat cheese
  • 2 Tablespoons honey

Directions

  1. If desired, toast baguette slices in a 350°F oven for 10 minutes or until crisp. Cool.
  2. Hull strawberries. Slice each strawberry into several thin slices holding strawberry intact.
  3. Stir goat cheese and honey together in a small bowl; spread about 1 tablespoon onto each bread slice.
  4. Place strawberries on bread fanning strawberry over cheese. Repeat with remaining strawberries.

 

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