Greenwich Farmers Market
Email us at gfm-ct@optimum.net or Call Us at (203) 380-0580
   

STRAWBERRIES!  STRAWBERRIES!

Welcome!

Farmer's Market Recipes

                        Strawberry Shortcake

1 1/2 pounds strawberries, stemmed and quartered

5 tablespoons sugar                          2 cups all purpose flour

2 teaspoons baking powder              1/4 teaspoon baking soda

2 Tablespoons sugar                          3/4 teaspoon salt

Whipped cream

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes

Preheat oven to 400 degrees F.

Sift together flour, baking powder, baking soda, remaining 2 T. sugar, and salt in medium bowl.  Add heavy cream and mix until just blended.  Place mixture in ungreased 8 inch square pan, and bake until golden, 18-20 minutes.

Remove shortcakefrom pan and place on rack to cool slightly. Cut into 6 pieces, and cut each piece horizontally.

Spoon some of the strawberries with juice onto each shortcake bottom. Top with whipped cream, and then the shortcake top. Spoon ore strawberries over the top and serve.

Serves 6

                                             Strawberry Spinach Salad

Dressing:  2 T. sesame seeds           1 T. poppy seeds

                 1/2 C. white sugar             1/2 cup olive oil

                 1/4 c. white vinegar            1/4 t. paprika

               1/4 t Worchetershire sauuce     1 T. minced onion

               10 ounces fresh spinach, rinsed, dried, and torn in bite-sized pieces

                1 quart strawberries, cleaned, hilled, sliced

                 1/4 cup almonds, blanced and slivered

Whisk together dressing ingredients, cover and chill for one hour.

In large bowl, toss spinach, strawberries, almonds.

Pour dressing over salad, and toss. Refrigerate 10-15minutes before serving.

       One bowl Lemon Glazed Blueberry Scones

Scones:   3 C Flour

                 1/2 C Sugar                               1/2 t. Baking Soda

                  2 1/2 t. Baking Powder            1/2 t. Kosher Salt

                  Zest from one lemon                3/4 C. Butter, cut in tabs

                  1 Cup fresh blueberries           1 Cup Milk

Glaze:       2 C. Powdered Sugar

                  Zest from 1/2 lemon

                  Juice from 1/2 lemon

                  1-2 T. Milk

Preheat oven to 425 degrees.

In a large bowl, add flour, sugar, baking soda, baking powder, salt, and lemon zest, whisking gently to combine.  Add the butter, and with your fingers or pastry cutters, work it into the dough untilsmall chunks form.

Pour the milk and blueberries into the large bowl with the dough and gently stir together until just combined.

Using an ice cream scoop, scoop out the dough and place on a parchment lined baking sheet.

Bake for 10-12 minutes, or until tops are golden brown.

In a small bowl, combine the glaze ingredients and stir until smooth.  Pour over the scones and allow to dry.  Serve either warm or completely cooled.