Strawberry Ginger Shortcake with Chevre Whipped Cream

The shortcakes for this came out incredibly moist and delicate.  I used half all purpose flour and half whole wheat pastry flour.  After mixing ingredients I added chopped crystallized ginger to the batter. 
If you make these the day before you want to use them they will dry a bit and absorb any topping you put on them-- strawberries macerated with honey, blackberries with ginger and cinnamon, chocolate sauce with candied orange....
But it's strawberry season so I did strawberries with a chevre whipped cream!

Strawberry Rhubarb Preserves

Strawberries were early this year and it has given me way too many opportunities to pick some up from local farmers.  I end up with way too many and have to find ways to keep them from spoiling.  I've made strawberry sauce (I've been making it a couple years now after a failed no pectin strawberry jam experiment).  I don't like to add pectin to my jams and preserves so this combination works really well.  The rhubarb and lemon give enough pectin to thicken these.
As a bonus the tartness of rhubarb and brightness of lemon pair great with sweet strawberries....

Rosemary Raspberry Scones

My sister made these for a family dinner and gave me the recipe.  They were a huge hit with everybody--kids too!  The rosemary is just zesty enough to balance the sweetness of the raspberry.
I call them scookies because they have a cross between a scone, shortbread and cookie texture.  These are not the dense or cakey type of scone, they are much more delicate. 

This recipe has raspberry for the filling and rosemary in the dough. 

Play with combinations!

Use thyme or lavender.  Thyme paired with a lemon curd filling. I also like the idea of lemon or orange zest added to any of these.
Make them Savory-- use black pepper with the rosemary and put a mix of goat cheese and dried cheese in the center and serve these along with cheese and olives, probably cutting them different. 

Or make it quick--roll out the dough a bit thinner, put the filling in the center to one edge and fold the other end of the dough over that.  Then cut into pie shaped pieces.  No it won't be as pretty but will taste just as good and have a rustic appeal!

Herbed Asparagus

Get it while it lasts... the asparagus season has about finished it's course here.  It will depend on how the weather has been in your area.  I love roasting asparagus but when it's just picked I really enjoy a simple steam and then topping it with a drizzle of olive oil and fresh, chopped herbs.
There's no recipe here, just wash the asparagus, snap off the tough ends and steam until still crisp-tender.
Then blot dry and drizzle with olive oil, sprinkle on course sea salt and whatever herbs you like.
Chives, thyme and tarragon are great matches.
I've also topped this with a crumble of lemon Stilton and/or toasted and chopped hazelnuts.

Tastes like green if a color had a taste!

How Does Your Garden Grow....

baby romaine and chickory with small greens emerging

It has been such a wonderful spring that I was able to start gardening much sooner this year than in the past.  It has been a blessing but I have been incredibly busy with the gardens and have neglected these posts completely!
The profusion of greens from the garden has been more we can keep up with so I have already been blanching and freezing some of the greens like kale, rapini, chards and chickory.  I've also been making bundles of fresh garlic greens and freezing those for use through the winter in red sauces, etc.

baby romaine

treviso kale
 

So now it's well underway and it's back to blogging in between work, life, freezing, canning and cooking.....
i look forward to a summer of family, friends and the outdoors!