Week 3: Swimming in Strawberries
It goes without saying that, in true DC fashion, summer is here in full force. And with it, strawberry season!!
Just when I didn’t think I could take another apple (which isn’t to say it wasn’t a wonderful fall/winter/spring of applesauce, apple cobbler, apple pie, and unadulterated, perfectly crisp fruit), the first– and arguably most coveted– summer berry arrived on the scene. Generally speaking, I strive for moderation and balance. Strawberries are a necessary exception to that rule. So, with a crate fashioned to the back of my bike, 6 quarts of perfectly ripe Eastern Shore strawberries, and one extra cautious ride home later, I made out like a (delighted!) bandit at last week’s Crossroads market. And I’ve been reveling in the bounty ever since. Our freezer’s stocked with smoothie-ready berries (blend with a handful of fresh spinach and some local yogurt for a perfect mid-morning treat); a pie is in the making for tonight; and we’ve already polished off a batch of strawberry muffins (see recipe below). Yum.
This week, Crossroads will offer five different opportunities for strawberries grown in Maryland’s Eastern Shore, Central Virginia, Adam’s County, PA, and just around the corner in Olney and Edmonston (PG County). Sample them all!
Of course, we’ll also have an abundance of greens (check out Sligo Creek Farm’s selection), asparagus, the coveted garlic scapes, can’t-miss sugar snap peas, kohlrabi, fresh herbs, broccoli, radishes, turnips, and more. Plus, seedlings, Guatemalan baked goods, and Salvadoran and Peruvian prepared foods (new this year!). And, fingers crossed for our first week of meat and eggs!
Need a little extra incentive to stop by? This week’s Crossroads Summer Concert Series will feature local artist Dan Caton with sounds of acoustic folk and bluegrass.
It’s been wonderful reconnecting with so many of you over these first two weeks. Looking forward to more familiar faces soon!
As always, market is Wednesdays, 2:30-6:30pm, rain or shine! 7676 New Hampshire Ave.
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 eggs, lightly beaten
1/2 cup plain yogurt (Keswick Creamery’s is my favorite)
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1-1/4 cups coarsely chopped fresh strawberries
In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Note: if desired, sprinkle top with cinnamon sugar for an extra sweet crunch. Wonderful with a tablespoon of plain yogurt spooned on top!