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Recipes

Berry Patch Ice Cream Dessert
Main Ingredients: chocolate graham cracker crumbs, butter, vanilla ice cream or frozen yogurt, fresh strawberries, blueberries
2 cups chocolate graham cracker crumbs
½ stick melted butter or margarine
1 quart vanilla ice cream or frozen yogurt
2 cups fresh strawberries, sliced with ½ cup sugar or 16 oz. frozen berries
1 cup blueberries
Line a 8” – 9” springform pan with plastic wrap allowing excess to extend over the edges of the pan; set aside.

Combine chocolate graham cracker crumbs and margarine or butter. Press into the bottom of the pan forming a crust.

In a large mixing bowl, combine softened ice cream, strawberries and blueberries until evenly distributed throughout the mixture. Pour ice cream mixture evenly over prepared crust, cover and freeze for 6-8 hours.

Let dessert stand for 15 minutes before serving to soften slightly. Garnish with fresh berries or your choice of ice cream toppings. Makes 10 servings.

Valley Home Farm


Come on in Strawberries
Main Ingredients: strawberries, maple syrup
1 carton sour cream (8 ounces)
1/4 cup maple syrup
3 pints whole strawberries, washed and hulled
2 1/2 tablespoons firmly packed brown sugar
Combine sour cream and maple syrup, cover, and refrigerate at least 1 hour.
Arrange strawberries in dessert bowls.
Sprinkle brown sugar evenly over strawberries and chill.
Pour sour cream mixture over strawberries and serve.

~Roben Mounger from Jackson Junior League cookbook, Come On In, published in 1991.


Fresh Berry Salsa
Main Ingredients: blueberries, strawberries, onion, lemon juice, hot pepper sauce, almonds
1 pint fresh blueberries
1 pint fresh strawberries, chopped
¼ cup sugar
2 tablespoon finely chopped onion
1 tablespoon lemon juice
½ teaspoon pepper
2 drops hot pepper sauce
½ cup slivered or sliced almonds, toasted
Yield: 16 (1/4-cup) servings

In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
Just before serving, stir in almonds.
Serve with chicken, pork or fish, on top of a salad, or with cinnamon pita chips.

Nutrition Information (per serving): 50 calories; 1 g fat; 0 mg cholesterol; 5 g carbohydrates; 1 g fiber; 2 g protein; 0 mg sodium

Taste of Home Magazine


Fresh Strawberry Ice Cream
Main Ingredients: half and half, eggs, strawberries,
2 1/2 c half and half
4 egg yolks
1/2 c plus 2 tbsp of sugar
1/4 tsp pure vanilla extract
1 pint fresh strawberries, hulled and quartered
Pour half and half into a heavy saucepan and bring to a boil. Remove from heat. In a bowl, beat egg yolks and half cup of sugar until pale and smooth. Stir one quarter of hot half and half into egg mixture, stirring well. Then pour yolk mixture into warm saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool to room temperature and cover with plastic. Refrigerate at least 4 hours or overnight.
An hour before making ice cream, in a bowl, combine berries with 2 tbsps of sugar and let sit for one hour. Then mash berries with a fork until they are bite-sized. Stir into the chilled custard mixture and pour into ice cream maker. Follow manufacturer's directions. Freeze at least 2 hours before serving. Yield: six servings.

PickTn Products


Lite Strawberry Slush
Main Ingredients: strawberries, crushed ice
1/3 cup crushed strawberries (75 ml)
2/3 cup crushed ice (175 ml)

1/3 cup crushed strawberries (75 ml)

2/3 cup crushed ice (175 ml)

Whirl in blender until slushy. Pour into glass and stir in a little lemon-lime diet soda.


Franklin Farmers Market


Old Fashioned Strawberry Short Cake
Main Ingredients: strawberries, milk, whipped topping, biscuit mix, sour cream
6 cups sliced strawberries combined with ½ cup artificial sweetener
1/3 cup fat-free milk
Fat-free whipped topping
¼ cup artificial sweetener
1 cup plus 2 tablespoons low-fat biscuit mix
2 tablespoons nonfat sour cream
Preheat oven to 425 degrees. Mash 2 cups strawberries in a bowl. Stir in ½ cup artificial sweetener. Mix in remaining strawberries. Cover and refrigerate. Blend baking mix and ¼ cup artificial sweetener in medium bowl. Add milk and sour cream. Mix until a soft dough forms. Drop batter by spoonfuls onto greased baking sheet to form 6 shortcakes. Bake 7 to 9 minutes until golden. Let set 10 minutes. Cut each shortcake in half; layer strawberry sauce and whipped topping in middle. Serves 6.

Valley Home Farm


Rhubarb-Strawberry Pie
Main Ingredients: rhubarb, strawberries, honey, tapioca,
4 cups rhubarb and strawberries
1 cup honey
1/4 cup tapioca
1 pie crust
Make or use a pre-made pie crust and put in a pie pan.

Cut rhubarb into 1/2 inch pieces, mix with strawberries, about 4 cups in all. Then add 1/2 to 1 cup of honey and 1/4 cup of tapioca. You can use sugar and flour instead if you prefer. Mix well and pour into pie crust.

Bake at 375 degrees for 45 minutes.

Serve with ice cream or vanilla yogurt.

Jeff Poppen, Red Boiling Springs, TN


Strawberries au Poivre Salad
Main Ingredients: butterhead lettuce, olive or salad oil, whole fresh ripe strawberries, orange chunks, small red onion, red wine vinegar, salt (or seasoned salt) to taste, tarragon leaves, cracked pepper
2 small heads butterhead (or other soft) lettuce

2 tablespoons olive or salad oil (25 ml)

1/2 cup each: small whole fresh ripe strawberries and dices eating orange chunks (125 ml ea.)

1/2 small read onion, thinly sliced

1 tablespoon red wine vinegar (15 ml)

Optional: salt (or seasoned salt) to taste

1 teaspoon fresh (or pinch of dried) tarragon leaves (5 ml)

1/4 teaspoon coarsely cracked pepper (1 ml)

Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.
Wash, drain and separate lettuce leaves; toss lightly with the oil, then stir in remaining ingredients. Add the tarragon and coarsely cracked pepper last. Makes 4 servings; 95 calories each.

Franklin Farmers Market


Strawberry Cooler
Main Ingredients: fresh strawberries, yogurt, skim milk or club soda, honey
1 cup (250 ml) sliced fresh strawberries (thawed/frozen may also be used)

1 cup yogurt (250 ml)

1 cup skim milk or club soda (250 ml)

2 tablespoons honey (25 ml)

Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.
Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.

Franklin Farmers Market


Strawberry Cream Angel Food Cake
Main Ingredients: Angel Food Cake, cream cheese, lemon juice, fresh Valley Home Farm Strawberries, cream
1 plain Angel Food Cake
1 (8 oz.) pkg. cream cheese, room temperature
1 (12 oz.) can condensed milk
1/3 c. lemon juice
1 tsp. almond extract, divided
2 ½ c. fresh Valley Home Farm Strawberries, sliced
1 c. heavy cream
2 Tbsp. confectioner’s sugar
Whole strawberries, stems removed for garnishing
Carefully cut the top 1-inch from the cake. Remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1 inch border of the cake in tact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty tunnel. Tear the removed pieces of cake into bite-sized pieces and set aside. In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and ½ teaspoon almond extract. Gently fold in the cake pieces and sliced strawberries. Spoon the mixture into the tunnel in the center of the hollowed-out cake. Cover with the reserved 1 inch cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight. When ready to serve the cake, whip the cream until it begins to form peaks. Add confectioner’s sugar and remaining ½ teaspoon almond extract. Whip until the cream forms stiff peaks but is not dry. Slice cake. As each slice is served, spoon whipped cream on top of slice, add a few strawberries for garnish and a light snow of confectioner’s sugar.

Valley Home Farm


Strawberry Lemonade
Main Ingredients: strawberries, water, lemonade concentrate, club soda,
4 cups strawberries ( 1 liter)

1 cup water (250 ml)

1.6oz can lemonade concentrate, undiluted (200 ml)

2 cups club soda (500 ml)

Put all ingredients except club soda in blender. Blend well. Fill glasses with cracked ice. Pour some syrup in each glass. Top with club soda and stir. Makes 2 quarts. Variation: Substitute limeade for lemonade.

Franklin Farmers Market


Strawberry Natural
Main Ingredients: fully ripe strawberries, confectioner’s sugar, sour cream, chocolate sauce, whipped cream, coconut, Port or Marsala wine, granulated brown sugar
For each serving wash 1 cup (250 ml) of fully ripe strawberries
confectioner’s sugar
sour cream
chocolate sauce
whipped cream
coconut
chopped nuts
small bowl of Port or Marsala wine and a mound of granulated brown sugar
For each serving wash 1 cup (250 ml) of fully ripe strawberries. Leave the caps and stems on. Drain until dry. Arrange the berries on a dessert plate and serve with a variety of dips such as confectioner’s sugar, sour cream, chocolate sauce, whipped cream, coconut and chopped nuts.

The French version is to serve the berries with a small bowl of Port or Marsala wine and a mound of granulated brown sugar. Dip the berries into the wine and then into the sugar. Then pop’em into your mouth.

Franklin Farmers Market


Strawberry Poppyseed Dressing
Main Ingredients: sugar, raspberry vinegar, onion juice, dry mustard, vegetable oil (not olive oil), fresh strawberries, poppy seeds,
3/4 cup sugar (200 ml)

1/2 cup raspberry vinegar (125 ml)

1 tablespoon onion juice (15 ml)

1 teaspoon dry mustard (5 ml)

1 cup vegetable oil (not olive oil) (250 ml)

1 cup pureed fresh strawberries (250 ml)

1 tablespoon poppy seeds (15 ml)

In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and shill. Serve with fresh fruit.

Yields: about 2 2/3 cups
In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and shill. Serve with fresh fruit.

Yields: about 2 2/3 cups

Franklin Farmers Market


Strawberry Spinach Salad
Main Ingredients: apple cider vinegar, poppy seeds, sesame seeds, sugar, Worcestershire sauce, onions, oil, Spinach, strawberries,
1/2 cup apple cider vinegar (125 ml)

2 tablespoons poppy seeds (25 ml)

1 tablespoon sesame seeds (15 ml)

1/2 cup sugar (125 ml)

1 tablespoon Worcestershire sauce (15 ml)

1 1/2 teaspoons minced onions (7 ml)

1/2 cup oil (125 ml)

Fresh Spinach

2 cups fresh strawberries, hulled (500 ml)
Combine vinegar, poppy seeds, sesame seeds, sugar, Worcestershire sauce and minced onions in blender. Very slowly pour in oil while blending to thicken dressing. Wash spinach and tear into bite-size pieces. Add strawberries. Just before serving, add dressing and toss. Makes 6 servings.

Franklin Farmers Market


Strawberry-Lemonade Punch
Main Ingredients: lemonade concentrate, limeade concentrate, orange juice concentrate, Valley Home Farm fresh strawberries, apple juice, ginger ale or Sprite,
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
1 (6 oz.) can frozen limeade concentrate, thawed and undiluted
1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted
1 quart Valley Home Farm fresh strawberries, Pureed
2 quarts apple juice
1 (2 liter) bottle of ginger ale or Sprite, chilled
Combine the first 5 ingredients; add the ginger ale or Sprite and stir gently. Serve immediately.

Valley Home Farm


Sweet Strawberry Salad
Main Ingredients: spinach, butter, head lettuce, celery, Wine Vinaigrette Dressing, strawberries, almonds
4 cups fresh spinach and butter head lettuce
1/2 cup chopped celery
Bottled Blush Wine Vinaigrette Dressing
1 pint fresh strawberries, halved
1/4 cup toasted or sugared almonds
Wash and dry spinach and lettuce. Tear lettuce into bite sized pieces. Remove stems from spinach and tear into pieces. Chop celery and add to lettuce and spinach. Toss with dressing. Top with strawberries and almonds.

Valley Home Farm


White Chocolate Strawberry Tart
Main Ingredients: Chocolate cream-filled cookies, chopped pecans, butter, unflavored gelatin, heavy cream, cream cheese, white chocolate, Valley Home Farm fresh strawberries,
Crust:
28 Chocolate cream-filled cookies
1 small pkg. chopped pecans
4 T. melted butter

Finely crush together cookies and pecan until crumbs begin to hold together. Press mixture into bottom and up sides of a 9-inch tart pan with removable bottom. Refrigerate.

Filling:
½ tsp. unflavored gelatin
2/3 cup heavy cream
1 (3 oz.) cream cheese at room temperature
8 oz. white chocolate, chopped
2 cups Valley Home Farm fresh strawberries
Sprinkle gelatin over cream in a small bowl. Let stand 5 minutes. Beat cream cheese in a medium bowl until smooth. Add gelatin mixture; beat until smooth. Transfer to saucepan. Add white baking chocolate and cook stirring over medium heat until chocolate is melted and mixture is smooth, about 4 minutes. Pour into tart crust and refrigerate 2 hours or overnight.

Garnish: White Chocolate curls and fresh mint sprigs

Hull strawberries, rinse. Half some of the berries and mound in the center of tart. Garnish with white chocolate curls and mint.

Valley Home Farm


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