Photography by Donovan Roberts Witmer
For many years, my father had a hush-hush arrangement with a stand holder at Lancaster
Central Market. I only learned about it last year when he delivered a coveted box of the first homegrown strawberries after I had come home empty handed only hours before.
After shopping at market for more than 60 years, my father seemingly earned the favor of the first few boxes of berries from one special stand. These gems are hidden below until he arrives and the clandestine swap is made. To protect the parties involved, and in hopes that I remain a recipient of these early delicacies, I offer no names.
There is nothing like those first few homegrown berries, with their glossy exterior and natural sweetness. In our house, the first few cartons are typically consumed straight up. But when our supply is plentiful enough to cook with them, these are a few of the recipes we enjoy over and over.
Overnight No-Cook Oatmeal Yogurt Cups
A 12-ounce jelly or Mason jar is an ideal size for this make-ahead meal. Put the lid on and store in your refrigerator for up to three days for a speedy yet satisfying breakfast. Out of season, frozen fruit is a surprisingly delicious alternative to the fresh berries and allows you to whip up these healthy, single-serve cups any time of year.
Ingredients:
• ⅓ cup old-fashioned oats (the kind that cook in 5 minutes, gluten-free if necessary), plus an extra teaspoon for topping
• ⅓ cup Greek yogurt (I use plain, nonfat; you can use 2 percent or flavored, if desired)
• ⅓ cup milk (I use nonfat milk; use what you prefer)
• 1 teaspoon chia seeds
• ½ teaspoon vanilla extract or ¼ teaspoon almond extract
• 2 teaspoons pure maple syrup (or sweetener of choice, to taste)
• ½ cup chopped strawberries (see notes)
Directions:
1. Add the oats, yogurt, milk, chia seeds, vanilla or almond extract and maple syrup to the jar. Stir to combine, or screw the lid on tightly and shake well.
2. Add the fruit and stir to distribute throughout the jar. Sprinkle an extra teaspoon of oats over the top and do not stir.
3. Replace the lid and store in the refrigerator for up to 3 days. In the morning, enjoy straight from the jar.
Notes:
As an alternative to the strawberries used here, blueberries, mango, raspberries and peaches are also delicious alone or in combination. Out of season, I keep bags of frozen, organic fruit on hand; plump, juicy blueberries are my favorite when using frozen fruit, just add straight from the freezer. For larger pieces of fruit, chop before adding. The fruit can be cut fairly easily while still frozen.
Strawberry Rhubarb Cobbler
Gluten-free with an almond and oat topping
If available, thinner rhubarb stalks are preferable as they will be less fibrous. Consider freezing rhubarb at the height of the season to use in this and other recipes throughout the year. Simply wash, dry completely and chop the rhubarb. Then freeze the pieces in a single layer on a cookie sheet. When frozen, transfer to a zip-top bag, label and store in the freezer.
Ingredients:
• 1 pound rhubarb (about 3 very slightly rounded cups), leaves discarded and stems cut into ½-inch pieces
• 1 pint strawberries, halved or quartered depending on size
• ⅓ cup sugar, plus ½ cup for topping
• 1 tablespoon cornstarch (see notes)
• 1 cup old-fashioned (rolled) oats (gluten-free, if necessary)
• 1 cup almond flour (preferably blanched; see notes)
• ¼ cup sliced almonds
• ½ teaspoon ground ginger
• 2 egg whites
• 2 tablespoons melted butter
• optional: whipped cream, vanilla ice cream or frozen yogurt for serving
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the rhubarb and strawberries in a 10-inch, ovenproof, round skillet (I like cast iron; a 10-inch pie plate or 9-inch square baking dish would also work well), and toss the fruit with the ⅓ cup sugar and 1 tablespoon cornstarch. If you prefer a sweeter dessert or your strawberries are not especially sweet, you may add 1 extra tablespoon of sugar.
3. In a mixing bowl, mix the oats, almond flour, almonds, ½ cup sugar and ginger. Add the egg whites and butter, and stir until blended.
4. Spread the oat mixture evenly over the fruit mixture, leaving a small gap between the topping and the side of the skillet.
5. Bake for 35 to 40 minutes or until the rhubarb is bubbling and the topping is crisp and lightly golden. Allow the cobbler to rest for 5 minutes or so. Enjoy hot or at room temperature, with a dollop of whipped cream, vanilla ice cream or frozen yogurt, if desired.
Notes:
If a gluten-free recipe is not required, you may alternatively use 3 tablespoons whole wheat or all-purpose flour. Also, blanched almond flour tends to be finer and lacks the brownish pieces seen in some almond flours and meals. Both work in this recipe, although the blanched variety will produce a slightly lighter end result. The unblanched variety will look a little more rustic in its appearance. Bob’s Red Mill is the brand of blanched almond flour I typically use, and it is widely available.
Strawberry Salad with Poppy Seed Dressing
Avocado, snap peas, leftover cooked asparagus and goat cheese are all tasty additions to this salad. For further variety, swap the almonds for pistachios, pine nuts, pecans or a combination of several nuts. Top with grilled chicken for a complete meal.
Ingredients: For salad: • 1 head romaine, butter or leaf lettuce or spinach (or a mixture of several) • 1 pint strawberries, sliced • ¼ of a red onion, thinly sliced • ¼ cup sliced or slivered almonds, toasted For poppy seed dressing: • ⅓ cup plain Greek yogurt (I use non-fat; low-fat works well, too) • ⅓ cup mayonnaise • ¼ cup non-fat milk • ⅓ cup sugar • 2 tablespoons poppy seeds • 2 tablespoons tarragon or white wine vinegar
Directions:
1. Place the first four ingredients in a large salad bowl.
2. Mix all of the dressing ingredients well. Drizzle just enough of the dressing over the salad to lightly coat when tossed.
3. Store the remaining dressing in a jar in the refrigerator; shake well before using. The dressing will keep for about a week.
Strawberry Stats:
Eight medium-sized strawberries contain 140 percent of the U.S. recommended daily amount of Vitamin C.
Strawberries are low in calories: one cup of unsweetened strawberries has only 55 calories.
Strawberries are fat-free and good sources of folic acid, potassium and fiber.
Find strawberries locally in season late May to late June.
BONUS RECIPE
Strawberries and Cream Baked Oatmeal
This recipe began as a prep-at-night, bake-in-the-morning recipe and it works quite well that way. For a super speedy breakfast, however, I now often prepare the batter during the day, wait several hours, bake and then reheat in the morning. Ideally, I recommend at least 4 hours of soak time, especially if making as muffins.
Yields 8 regular muffins or 6 jumbo
Ingredients:
1 13.5-ounce can coconut milk (I use light; could substitute milk of choice. See notes.)
2 eggs, lightly beaten
1/4 cup honey (could use maple syrup)
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup coconut oil, melted (could substitute melted butter, canola, or grapeseed oil)
1/2 cup applesauce or one small apple, grated (may leave skin on)
3 cups old-fashioned oats
1/2 teaspoon sea or kosher salt
1 cup sliced or chopped strawberries, plus a few sliced berries reserved for the top
Optional: slivered or sliced almonds for the top, about 1/4 cup
1/4 cup packed (2 ounces) brown sugar
Directions:
1. Grease 2-quart round casserole, 9-inch square pan or 10-inch cast iron skillet.
In a large mixing bowl, combine all ingredients except the oats and the brown sugar. Stir in oats and combine well. Transfer the mixture to the prepared pan and spread evenly around. Place the sliced, reserved strawberries on the top and sprinkle with almonds, if desired. Cover tightly with plastic wrap and refrigerate overnight. (See summary above for details on baking sooner.)
2. In the morning, preheat the oven to 375 F. Allow the oatmeal to sit on the counter while the oven is preheating. Unwrap oatmeal and bake for about 30 minutes or until just firm in the middle.
3. Remove from the oven, switch oven setting to broil, and sprinkle brown sugar over the top. Broil oatmeal for one minute, watching very closely, or until the sugar is melted and top is golden.
Notes: When baking as muffins, I use 1¼ cups of the coconut milk instead of the whole can. Refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. Bake for 20 to 25 minutes or until cooked through. Often, I will top the muffins with a teaspoon of brown sugar, some sliced almonds, and a slice of strawberry prior to baking instead of following the broil step. One additional note, you may use the 1¼ cups amount of coconut milk for the recipe when baking in a standard baking dish, too. My kids love the added moisture of the full can; I like slightly drier oatmeal and then often add warm milk when serving. It is a small difference based on personal preference, so feel free to experiment.
Text and recipes by Ann Fulton
