Strawberry Shortcakes with Crème Fraîche

Topped with ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon
4 cups strawberries, washed, stemmed and sliced
½ cup sugar
1 cup Farm & Larder crème fraîche

Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture, and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.

3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.

4. In a second bowl, mix the sliced strawberries with sugar. To assemble, split each shortcake in half and top both halves with a serving of berries. Finish with a generous dollop of honeyed crème fraîche.

Strawberry-Rhubarb Coffee Cake

We love this moist coffee cake come morning, noon or night!

Ingredients:
For filling:
3 cups sliced fresh rhubarb, cut into 1-inch pieces
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
⅓ cup cornstarch

For cake:
3 cups flour
1 cup sugar
1 teaspoon each baking powder and baking soda
½ teaspoon salt
1 cup butter, cut into small pieces
1½ cups buttermilk
2 eggs
1 teaspoon vanilla extract

For topping:
¼ cup butter
¾ cup flour
¾ cup sugar

Method:
1. In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.

2. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt from the cake ingredient list. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture.

3. Spread half of the batter evenly into a greased 13-by-9-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.

4. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut into squares.

Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: Appetizer provisions like freshly-baked focaccia and plump olives; fresh bucatini pasta topped with Nonna’s signature marinara sauce and Grana-style cheese; and finally, our signature lemon olive oil-polenta cake mix to whip up for dessert. Also included: Local duck eggs, fresh garden herbs and a lineup of produce favorites like Lacinato kale, Hakurei turnips and Meyer lemons—mangia!

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Brown Butter Kale
Simple and irresistible, this Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Lemon-Olive Oil Polenta Cake

This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream

Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.

2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.

3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.

4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.

For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.

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