Time: 1 hour, plus 2 hours’ chilling
Yield: 8 servings
FOR THE CRUST:
2/3 cup/85 grams all-purpose flour
2/3 cup/85 grams rye flour
1/2 teaspoon salt
1 1/2 teaspoons apple cider vinegar
9 tablespoons/127 grams very cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten, for egg wash
FOR THE TART:
1 cup/225 grams mascarpone, at room temperature
3 tablespoons granulated sugar
1 pound/450 grams small, sweet strawberries
3 tablespoons high-quality strawberry jam
Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.
Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.
Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)
Position a rack in the center of the oven and heat to 400 degrees.
On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.
Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.
Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.
We love seasonal agua frescas as a refreshing treat on the farm! As the seasons substitute any fruit that is available, like any melons, or even cucumber.
4 cups strawberries, sliced 1 cup white sugar
8 cups cold water
Juice of 1 lime
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.
1 -9” pie crust (store-bought or homemade!)
1 quart strawberries, tops removed and halved
1 inch piece of fresh ginger, grated, or 1 tsp dried ginger 3 TBSP turbinado sugar
3 TBSP flour
Sliced almonds to garnish
Preheat oven to 375. Lay pie crust on a baking sheet lined with parchment paper. Combine berries, ginger, sugar, and flour in a bowl until berries are well coated. If too wet, add a tablespoon more of flour. Mound fruit mixture into middle of pie crust, leaving a 2” border of crust. Fold crust edges over the fruit, overlapping on the sides. Brush crust with an egg wash or melted butter, and sprinkle with a bit more sugar and sliced almonds. Bake for 35-45 minutes, until crust is browned and fruit is bubbling. Serve with ice cream!
1⁄2 cup orange juice
1 cup mixed frozen strawberries or blueberries (if using fresh berries, just add a few more ice cubes)
2 TBSP granola
1 cup baby beet greens
1⁄4 cup plain low-fat yogurt
1 tsp honey or agave syrup
2 or 3 ice cubes
Place all ingredients in a blender and blend it all up for about a minute.
This is the easiest jam on the planet. The chia seeds thicken it up without a ton of added sugar, but they are also great for hydration, have loads of anti-oxidants, and more omega-3s than salmon! This jam is great on toasted pita with almond butter, but it would also be a great topping for yogurt, or an easy way to flavor your water!
1 cup strawberries, hulled
1.5 TBSP chia seeds
2 TBSP maple syrup, honey, or sugar Juice of 1⁄2 a lemon
In a blender or food processor, blend the strawberries and chia seeds until liquefied. Add to a saucepan with the sweetener of your choice, and cook over medium heat until jam bubbles. Lower heat to a simmer and cook, stirring constantly, about 5-7 minutes. Remove from heat, and add lemon juice. Store in a jar, in the fridge, for about a week.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.