Posts Tagged With: strawberries

Berry Vinaigrette

This is a very versatile vinaigrette recipe to have on hand this time of year as it works well with just about any berry.

Crush 1/4 cup of your berry of choice in a bowl.


1 oz honey

1/4 c white wine vinegar

chopped basil (to taste)

pinch of salt

Whisk all together and then slowly drizzle in walnut oil until you reach your preferred consistency. I usually use about 1 oz of oil but I do not like a lot of oil in my vinaigrette so you may want a bit more. While walnut oil will give you the best flavor you can certainly use a mild olive oil or grapeseed oil.

This well keep for several days in the fridge, just blend well before adding to your salad.


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Sunday Market! June 3

Nectarines, Peaches, and yellow squash – Hazelrig Farm

Strawberries – Flattop Mountain Farm

Squash blossoms and green beans

Garlic Scapes – Sheerlark Farm

Garlic and Chive Goat Cheese – Bonnie Blue Farm

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Strawberry Sorbet

Strawberries are here!! Strawberries are one of the things that I pretty much refuse to eat out of season so when they arrive, I’m very happy. (Really, why would you eat a berry that was picked under ripe and shipped half way across the country?? They almost taste even better when you know that the season is fleeting and your should eat your weight in berries now before they disappear)

They aren’t the first spring produce to show up in the market but when they arrive they seem to say with authority that winter is over and it is time for grilling and porch sitting and sorbet!

You can make sorbet with fresh berries, certainly, but I’m usually too busy shoving them in my mouth to get around to that. So, I clean and hull them and toss them in the freezer. Thaw them out before you are ready to make the sorbet. This sorbet was made with berries from both Tidwell Berry Farm and Flat Top Mountain.

I use the berry sorbet recipe from America’s Test Kitchen. It’s the first one I ever tried and it worked like a charm so I’ve stuck with it.

Add 3 cups of hulled and cleaned berries to the food processor with 1 cup sugar and a pinch of salt. Process for about 15 pulses. Then, while the machine is running, add 2 tablespoons of lemon juice (freshly squeezed) and 1 tablespoon vodka. No, the vodka doesn’t give you boozy berry sorbet :), but it does raise the freezing temperature of the sorbet just a bit and prevents ice crystals from forming. Let all of that process for about a minute total.

At this point the original recipe suggests straining the strawberry puree to remove the tiny seeds. I don’t strain it, however. I like the texture the seeds leave and I like the way it looks. Whatever you prefer is fine.

Strained or not, poor into a chilled bowl and place in the freezer to chill for about 30 minutes. Then, pour into your ice cream maker and follow the directions for your specific machine for sorbet. I have the ice cream attachment for the Kitchen Aid mixer and I really, really like it. It’s great to not have to mess with salt and ice and I just keep it in the freezer all the time so its ready to go at a moments notice.

Let it freeze for about 4 hours and its done!


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Sunday Market! 5-20

Strawberries – Tidwell Berry Farm – I’m pretty sure these are the best strawberries I’ve ever had!

Broccoli – Sheerlark Farms

Napa Cabbage, Kale, and Swiss Chard – Signal Mountain Farm


The theme for the market this week was Strawberry Festival but, I think the theme for my basket was greens! The phrase “grocery budget” seems to cease to exist to me when I get to the market and see all the lovely produce. I suppose there are worse vices 🙂

The menu for the week:

Beef Rendang

Braised Lamb and Collards

Chard Tart with broccoli

Kale and Cabbage Gratin with Sausage


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Sunday Market, May 13

It’s Market Day!

Strawberries – Flat Top Mountain

Garlic Scapes – Sheerlark Farms

Sugar Snap Peas and Onions – Signal Mountain Farm

Carrots and Potatoes – both came from new vendors that didn’t appear to be named farms. I’ll try to double check next week.

Aren’t those purple carrots gorgeous?!? Stay tuned for lots of yummy meals to come this week!

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Sunday Market! April 29

Its market day again! What a difference a week makes. There was so much more produce available this week! Strawberries (yea!), broccoli, snow peas, red leaf lettuce, carrots, radishes, kale…oh my!

Broccoli and red leaf lettuce – Rainbow Hill Farm

Snowpeas and kale – Sheerlark Farm

Strawberries – Tidwell Berry Farm

Radishes and carrots – unfortunately, in the excitement of finding purple carrots at the market, I didn’t notice the name of this new vendor. I’ll be sure to make a note next week!

Spelt Millet Bread – Bernhard’s Bread Bakery (home to the best pretzel and my favorite Sunday snack)

Half of the strawberries have been put in the freezer to save for sorbet. The snowpeas have almost all been devoured (oops!) and there are exciting things on the menu for the rest…stay tuned!

A Pure Sodaworks  apple pie soda and a Good Dog hot dog topped off the market trip this week.


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