Strawberry season has come and gone here at the Jersey Shore and damn it, I missed it! Normally the season begins in early June but because of the mild winter we had here in the Mid-Atlantic strawberries made their presence known in early May. I have no idea how or why this could have happened, perhaps some out of body experience is to blame for me dropping the ball. Now don't get me wrong, early on I did pick up a couple of quarts of local berry goodness but normally its more like cases which get frozen, pureed and canned for use during the colder months. Since the realization has set in that most local strawberries are all but gone I've been stalking a few farm stands panic stricken trying to snatch up the few berries they have may left. But for all of you that still have local strawberries at your disposal here are a couple of things I managed to make with those first couple of quarts...
Heather's Favorite Strawberry Salad
Serves 4
This has become my favorite summer salad. I've literally been craving it almost daily and the craving has only intensified now that strawberries are all gone. I'm thinking the soon to be ripe blueberries around these parts might be an adequate substitute.
2 cups baby spinach
2 cups baby arugula
1 1/2 cups sliced strawberries
4 oz fresh goat cheese
1/2 cup pecans
vinaigrette:
3 parts olive oil
1 part champagne vinegar
1 tablespoon honey
salt and pepper to taste
In a large mixing bowl combine the spinach, arugula, strawberries and pecans and toss together. Drop in the goat cheese by the spoonful and toss again. In a separate small bowl prepare the vinaigrette and dress the salad lightly, the spinach and arugula are very tender leaves and wilt under a heavy dressing.
*No photo this time folks, I think I may have took one on instagram. Hey follow me on instagram @heatherwatkinsjones it's my new obsession.
Strawberry Cardamom Cake
I've got something called the four "C's" in my house, its cardamom, cumin, coriander, and cinnamon my four favorite spices that end up in just about everything I make. My first awareness of cardamom was in chai tea one of my favorite drinks and from that point on after acquiring not only cardamom pods but also ground cardamom I set out to see what else I could use this fragrant spice in. Baked goods are a perfect way to showcase its heady scent. This recipe first came to my attention on the blog of fellow food writer Megan Gordon and then I searched out the original which is from the book River Cottage Cakes and being the unabashed anglophile that I am I knew it was something I had to make and with strawberries no less.
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1 cup granulated sugar
1 stick unsalted butter, melted and cooled
1 cup sour cream or yogurt
1 - 1 1/2 cups sliced strawberries
Preheat oven to 350 degrees. Mix together the first five ingredients in a large mixing bowl and set to the side, in a smaller bowl add in the sugar and melted butter whisking until combined then stir in the sour cream. Add the wet ingredients to the dry and using a wooden spoon stir until all ingredients are blended together. Fold in the strawberries and pour into a 9" cake pan. Bake for approximately 40 minutes or until a toothpick comes out clean when inserted to test the doneness of the cake.
Notes: I have to agree with Megan, this is a good snacking cake and it doesn't last very long in my house so making an attempt to store it in an airtight container is pretty fruitless for me but for the rest of you it will keep for about 5 days. For more Strawberry and Cardamom goodness be sure to check out this recipe from Joy the Baker as well.
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