Jorge joined us on the farm in 2013, the summer before our first CSA season. He has been an intregal part of building and running the farm. Currently, he cares for all the animals on the farm: cows, sheep, and chickens, but the cows are his favorite. He is originally from Jalos, Mexico. He leads us in morning circle with motivational phrases. This is from last week:
Se vale caer (It is okay to fall)
Se vale sentir dolor (It is okay to feel pain)
Se vale quejarse (It is okay to complain)
Se vale gritar (It is okay to yell)
Pero rendirse nunca (But never give up)
This week’s pick list:
Eggs
Strawberries
Beets
Carrots
Kohlrabi
Summer Squash
Fennel
Hakeuri Turnips
Scallions
Leeks
Garlic
Lettuce
Kale
Collards
Arugula
Basil, Cilantro, Dill, and Parsley
Olive Oil
Strawberry Spoon Cake, Jerrelle Guy, nytimes.com
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
⅔ cup/150 grams packed sugar
½ cup/120 milliliters whole milk, at room temperature
½ teaspoon kosher salt
1 cup/130 grams flour
1 teaspoon baking powder
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.