Farm to Table Fun

The beginning of blueberry season is days away and with the new season comes the addition of cooking classes at Berrybogg Farm.  Beverly Nemitz, local chef and food writer will be teaching a Summer Brunch class and a Fruits of the Season class.  Randy Brisson, owner of the local catering firm Dining By Design will be teaching a From Farm to Table class which will focus on local foods.  Farm owners, Anne Lake and Julie Butterfield will be teaching a Pies and Muffins class and Outdoor Summer Entertaining class.  We will be updating our website soon with more information on the classes (dates and prices) with all classes limited to 10 people so everyone will be comfortable watching (and eating!) in the farm kitchen.  Stay tuned for more information.

It has been a great strawberry season this year and one of the easiest recipes to make comes from Barbara Kingsolver’s book Animal, Vegetable, Miracle.  I made a few changes to the original recipe substituting walnut oil for the butter which is a great heart healthy oil to use in place of butter and has a great taste.

3 cups strawberries, halved
3 cups rhubarb, chopped
1/2 cup honey (I used our own honey from Mike’s bees!)
Mix together thoroughly and place in an 8×8 ungreased pan.
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar (or a bit more, to taste)
3/4 tsp cinnamon
1.2 tsp allspice
1/3 cup walnut oil
Mix until crumbly and sprinkle over fruit mixture, and bake at 350 degrees for 40 minutes or so or until golden brown. I placed a dollop of plain Greek yogurt on top but a little scoop of vanilla ice cream would be perfectly acceptable!