With the long wet spring and delayed planting time, this season has felt short and fast! It is hard to believe it is already October and time to empty the fields and plant cover crops. We have begun to harvest our storage crops, and we are watching the summer plants start to die back. This is likely the last week of heirloom tomatoes but we should have paste and early girls for a little longer. Please let us know if you want some to can, we have plenty! You are welcome to second totes this week!
We harvested half of the potatoes last week; they were abundant and beautiful! Both varieties of red onions are now curing. The yellow onions are taking long to senesce; we will probably harvest them in two weeks. Some of the red onions are huge! The winter squash is less plentiful than last year but we will have more butternut at least!
- Summer squash
- Hot pepper
- Sweet pepper
- Frisee and escarole
- Parsley, basil, cilantro, and dill
- Pick your own crops!
- Revolution Bread is available
Coming next week: decorative pumpkins and gourds!
Strawberry Summer Cake, from smitten kitchen.com
- 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups (188 grams) flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3/4 cup (200 grams) plus 2 tablespoons (25 grams) sugar
- 1 large egg
- 1/2 cup (118 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake does not work in a standard 9-inch pie pan; it will overflow.This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.