OPEN 10 - 6, outrageous sugars and quality, veggies at Petaluma Bounty, awesome recipe
Seriously….. the berries couldn’t and won’t get any better than this. The sugars are waaay up, and the weather is perfect. This will not last. Higher temperatures will ripen them faster and could reduce our harvest (or wipe it out) if it gets too hot for too long. If you plan to freeze for your winter needs, please take my advice and do it while the berries are like this!! I can’t promise when or if they will do it later in the season and when Ma Nature will take them away. We get berries in August but there are no guarantees!
Petaluma Bounty will not have our berries at the Wed nite farmers market. Paperwork and politics. They WILL have them on Fri and Sat this week from 11 – 4 (unless we sell out). The also will have fabulous fresh veggies:
Petaluma Bounty will not have our berries at the Wed nite farmers market. Paperwork and politics. They WILL have them on Fri and Sat this week from 11 – 4 (unless we sell out). The also will have fabulous fresh veggies:
Lettuces
Salad Mix
Tuscano Kale
Purplette onions (salad sweet onions)
Scallions
Cilantro
Basil (Thai and Genoevese)
Japanese Turnips
Braising mix (asian greens to saute)
Asian greens (pak choi, bok choi and mei qinq choi - delicious stir fried with garlic, ginger and soy sauce)
BeetsLots of sunflowers and some smaller bouquets
Melt-in-Your-Mouth Berry Trifle
Vegetarian Times Issue: September 1, 2006 p.85
Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb.
Note from Sally – the above is not necessarily true with our berries!
Directions
Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.
Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.
Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.
Vegetarian Times Issue: September 1, 2006 p.85
Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb.
Note from Sally – the above is not necessarily true with our berries!
Directions
Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.
Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.
Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.
Ingredient list
Serves 16
Serves 16
2 10-oz. bags organic frozen strawberries, thawed
2 10-oz. bags organic frozen blueberries, thawed
1/2 cup sugar
1/4 cup lemon juice
3 cups low-fat vanilla yogurt
2/3 cup low-fat sour cream
1 tsp. vanilla extract
1 16-oz. fat-free pound cake
1 cup raspberry jam
Labels: farming info, open, recipe
posted by Sally Strawberry | 12:48 PM
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