Our CSA with Warner Farm started this week and we are very excited. We joined this csa a couple of years ago and it has really changed how we, as a family, look at food. The kids enjoy picking up our share each week and guessing the names of the different vegetables. They may not eat the Swiss chard or kale or beets we receive, but they can identify them! Bubba and I can taste the difference and eating the fruits and veggies from our share feels like a treat. It is a treat.

The other day C said “the Swiss leaves are pretty.” I love that she can see beauty in food.

G saw me rinsing the swiss chard and asked “can I help you, Mommy?”

“Sure buddy.” He rinsed the dirt from the leaves and patted them dry. “Why is there dirt?’

“Because it grows in the ground..”

“Like our carrots.” “That’s right, buddy.” (Keep asking questions G.)

I think their favorite part of our weekly share is the fruit. They usually eat most of the fruit in the car on the way home, which is less than 10 minutes away. This week we received 2 quarts of beautiful strawberries.

“Mama, they taste better than the grocery store strawberries.” Kids are so smart. By the time we reached our driveway little green strawberry tops littered the back seat. We are still learning about picking up after ourselves. As I unpacked the vegetables, they continued to eat the strawberries, and little red mustaches formed around their mouths. It was close to dinnertime, but I didn’t stop them. I was so happy to see them eating these well cared for beauties with such joy. After their bellies were full, they went outside to play. I set aside the remaining berries and decided to make strawberry jam. This was my first time making strawberry jam and it was super easy. I’ll still buy jam, but maybe in the summer when the berries are ripe I’ll make my own.

The kids and Bubba love this jam. I think in season strawberries work really well, because they are naturally so sweet and flavorful. The fresh lemon juice balances the flavors and adds brightness. The jam is perfectly sweet, but I think you could reduce the sugar a bit and it would taste just as good.

After the kids went to bed I made buttermilk scones, just the dough, and popped them into the freezer. The next morning the baby was up at 5:30. (Though not ideal, I can handle 6; 5:30 is just to early.) A few minutes later G and C wandered down the stairs, still sleepy. I quickly sipped my coffee and asked them:

“What do you want for breakfast?”

“Jam, mama.”

Jam sounds good and easy. Can I give them a jar of jam and a couple of spoons? No, dam it, they’ll be hungry again in an hour. I’m so tired. I need more coffee.

“Want to try a scone?”

 

I placed the frozen scones on a baking sheet and baked them for about 20 minutes. The house smelled amazing! The scones came out golden brown and tender.

They each ate a scone, warm and covered with jam. “So good.”

I love when their bellies are happy.

Strawberry Jam

Makes about 2 cups

recipe barely adapted from All Recipes

Ingredients:

2 cups of strawberries, mashed

2 cups sugar

1/4 cup of fresh lemon juice

Directions:

In a large bowl, mash the strawberries until you have about 2 cups of berries. Grab a heavy saucepan and  mix together the strawberries, sugar, and lemon juice.

Stir over low heat until the sugar is completely dissolved.

Increase heat to high, and bring the mixture to a full rolling boil. Boil for about 10 minutes, stirring often. The mixture should reach 220 degrees F.  For more information on making sure your jam sets ups head to the Kitchn.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch space from the top, and seal. Process in a water bath. For information about canning head over to The Pioneer Woman.

If you plan on eating the jam right away like we did, just refrigerate. The jam will last for several weeks.

Enjoy!

 

Buttermilk Scones

Makes 12 triangular scones

Recipe adapted from Baking with Julia

Ingredients:

3 cups unbleached, all-purpose flour

1/3 cup sugar

21/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. kosher salt

11/2 sticks very cold, unsalted butter, cut into small pieces

1 cup of buttermilk

the zest of 1 orange

1 egg yolk for brushing

1/4 cup raw sugar for dusting

Directions:

Pre-heat your oven to 425 F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using your fingers, add the cold butter pieces. Work the butter in until it looks like wet sand. It is ok if some large pieces of butter remain. They will add flakiness to the scone.

Pour in buttermilk and add orange zest. Mix with a fork until the batter is just moistened. If the dough looks too dry, add another tablespoon of buttermilk.

Gather the dough into a ball and place it on a lightly floured surface. Knead it several times and then cut the dough in half. Roll each half of the dough into a 1/2 inch thick circle, about 7 inches across. Brush the dough with the egg yolk and sprinkle with raw sugar. Cut the circle into 6 triangles and place on prepared baking sheet. (At this point you can freeze the scones. Wrap each scone with plastic wrap and place in a freezer bag. The scones can be frozen for up to a month. When ready to bake, no need to thaw them. You may just need a little extra cooking time.)

Bake the scones for about 10-12 minutes or until golden brown. (If frozen 15-18 minutes should do it.) Transfer to a wire rack to cool. Serve warm or at room temperature with jam or whipped cream and don’t forget the coffee or tea!

**You can freeze baked scones. Wrap them air-tight and they will last for a month. When ready to serve, defrost at room temperature, unwrap and reheat for 5 minutes at 350 F. **

5 Summer Scone Recipes

Strawberry and rhubarb season calls for strawberry-rhubarb scones! Oh Lady Cakes has a recipe with rye flour and sweet cream. They look and sound delicious!

If you love blueberries, try Pinch of Yum’s bakery style blueberry scones. The sugar topping looks heavenly!

On a whole wheat kick? The Law Student’s Wife has a recipe for healthy whole wheat rhubarb scones. It looks like her recipe is a great base for any scone mix-ins.

Looking for a unique scone combination? How about mixed berry scones with crème fraîche and lavender. Sounds interesting. One of my favorite blogs, The Vanilla Bean Blog, has the recipe.

I love peaches so Joy the Baker’s recipe for peach cobbler scones is on my must make list!