So happy to have our farmer’s market back for the summer. It’s small (maybe three or four families selling their wares each week) but everything is actually local. When we were getting ready to leave the house I got my market basket from a hook on the sunroom wall. To my surprise, someone else has been using my basket!
Carolina wrens!
They are perky little birds that are very determined to get inside buildings and construct their scruffy, inconvenient nests among humans. This one had just begun so I moved the nest outside to the azalea bushes and off we went to the market.
Selection was limited as things are just getting started and prices are high. Purple buttercrunch lettuce, kohlrabi, radishes, and strawberries made their way into our basket.
The kohlrabi balls will be sliced and eaten raw as hummus scoops.
The tops have already been cooked and eaten, mild greens with salt, pepper, garlic, and vinegar.
Lettuce and radishes will provide us with colorful salads for a few days.
And the strawberries, oh, the strawberries! They burst in your mouth with juicy flavor, nothing like those hard things you get in the grocery store trucked thousands of miles across the country from California.
Nope, these are South Carolina berries, ripened in the hot South Carolina sun.
One of my favorite desserts is strawberry shortcake and that’s where our berries went. I can’t eat wheat flour (something in it triggers migraines) but I have perfected the best recipe for shortcakes with no wheat or gluten. Would you like my recipe?
Almond Flour Shortcakes
1 cup almond flour
2 tsp baking powder
Good pinch of salt
1 tablespoon sugar (or honey, maple syrup, etc)
Stir the dry ingredients and make a well in the center.
In the well, add 1/4 cup full fat plain yogurt and beat
1 egg into the yogurt with a fork.
Mix all and drop in four plops on a baking sheet covered with parchment paper
Bake at 350 degrees for about 12 minutes. If you want the tops brown and crispy, turn the oven up to 400 for a few minutes.