Saturday, July 5, 2008


We have started getting our deliveries from our CSA, Roxbury Farm, and we are enjoying it immensely. We began doing it last year, and although it was painful for me, I bit the bullet and paid the $$. The price as far as CSA's go is very good, and I need to keep remembering that the vegetables are organic, fresh, and local. We go every Wednesday and pick up our share of vegetables and fruit - in the beginning of the summer it's a lot of leafy greens, and now we're getting cucumbers, zucchini, cabbage, herbs, and......strawberries!

The Professor worked at the pickup site that day, and got to bring home the extra quart that was left over, so we were doubly blessed. Of course, when I have delicious strawberries in the house, we must have strawberry shortcake.

For those of you that haven't made it, there are just a couple of hints - when you chop the strawberries, chop them with something kind of dull - I use an old cookie cutter - as it produces more juice. Sprinkle some sugar over the berries, and let sit at room temperature.

Then the biscuits - you need them warm, so either bake them right before you need them, or slice them and pop them in the toaster oven. The secret (don't know if this is from my grandmother or mother) is to butter the biscuits. Then dump generous amounts of strawberries and juice on top of them, and some freshly whipped cream. They are just heaven (even though the kids only want juice, none of those pieces) and everyone, especially The Professor was very thankful for summer.


Bezzie said...

Oh yum!

grmybmy said...

Great how-to, once again. Buttering the biscuits was Grandma's secret, and the other thing is that she used the bottom of a can that was opened with a key, and used the raw metal edge to chop the berries. Guess the cookie cutter works as well! Grmybmy