Full Circle Box – Week of May 1st “Strawberry Times”
So yes, strawberries are here. Of course, there’s tomatoes, which are getting better by the week, and blood oranges and the delicious Ataulfo Mangos, but really, who wouldn’t pass up any of these for another pint of these delicious organic strawberries? Not me.
So something special must be done. My first go to is strawberry-rhubarb pie, and I’m excited to try the healthy and tasty version on our Good Food Health blog. I’ve been assured that I can easily substitute a couple of cups of strawberries in for 1/2 cup of rhubarb and though this may take away from the purity of the rhubarb, it sweetens the palette considerably, bringing smiles to faces.
And that is why I love cooking—the eyes closed, mouth full smile. It makes all the labor one of love. Though rhubarb-strawberry pie is sure to illicit such emotive responses, it does seem like a bit of elbow grease, especially for someone that has never been much of a baker.
And although Good Food Health’s recipe seems simple as can be, I might need something just a tad easier. I thought of Strawberry Brown Butter Bettys from Smitten Kitchen. Delicious, nutty, zesty and only a mixer required. Which I can handle. But what could be easier than muffins, easier than pie?
I posed that question to our resident Farm Foodie expecting it to be rhetorical, when after a pause she responded—Strawberry and Rhubarb Compote. Just chopped up pieces of fruit with sugar and flour simmering away in a dish, perfect for a topping to vanilla ice cream drizzled with balsamic reduction.
Now that’s easy. If I want to give it just a little crunch, and you know I do, I’ll add a Hazelnut crust on top. Now that—is what I’m talking about. So look forward to that next week. I’m already excited.
Since I get my box right before Cinco de Mayo I’m adding some avocados to my order. Overnight in a paper bag with an apple will help them ripen quickly for some delicious guacamole. I’ll also add a couple of limes, cilantro and jalapenos. Along with the shallots it should be everything I need for some salsa, maybe some scallions for a little zing.
That makes my box look like this:
The bunched carrots I’m going to slice in long thin slivers and pickle with a few of the shallots and halved jalapenos. Braising mix is great quickly blanched and mixed with wild rice, thinly sliced fennel, radishes, and topped with lemon juice and olive oil. I usually make this salad just with kale, but the variety of the braising mix makes it even more delicious, and it’s already chopped.
The oranges, mangos, avocados and strawberries might also make a quick sweet salsa, or some good addition to a shrimp ceviche. It also looks awfully close to a delicious margarita mix. Well, without the avocados.
So I hope this week brings us a little sun and warmth, where ever you are – eat well.