softened butter
fresh herbs (dill for cucumber sandwiches, basil for tomato)
At Singing Brook Farm in Hawley, Massachusetts, we celebrate Independence Day in a low-key but festive manner.
Our impressaria for the occasion, Liza Pyle, organizes an annual pot-luck lunch near the Dam (where the water forms a lovely if frigid pond), followed by what she terms “hijinks”–games for the young and the not so young.
This year it started to rain just as the time came to light the fire by the Dam so we moved to the Play House, a building constructed by Liza’s grandfather just for days like this one. We had enough chairs, enough food, and eventually enough sunshine for everyone.
The edible offerings included things one couldn’t be without on July 4 (hot dogs, baked beans, devilled eggs, farm-fresh tomatoes, brownies), plus a new dish to me, grilled baked potatoes supplied by Liza and her brother David. I can’t wait to make them. I’m not much of a griller, but honestly I think even I could manage these!
Before I get to the semi-recipe (it’s more of a narrative), here are a few pictures of the hijinks.
As you can see, a good time was had by all (mostly!). The day revolved around community, the fruits of nature, and future generations. In short, our July 4 was almost iconically American. And now here is how one fixes the potatoes:
Bake several potatoes until they are almost done. A fork should be able to penetrate them, but they should still be firm.
Cut them in half lengthwise; then brush (or rub!) extra-virgin olive oil on both sides of both halves.
Grill the potatoes until they brown nicely (this won’t take long!).
Serve with sour cream into which you have mixed chives, salt, pepper, and anything else that takes your fancy (mustard, other herbs, horseradish–whatever!).
Don’t forget to sing “Yankee Doodle Dandy.”
I just bought what I think may be my last strawberries of the season! I’m sad, but there’s so much great produce hopping into farmstands that I can’t weep for long.
I haven’t made jam yet this year so I hope to use some of my new berries for that. I’m also planning a classic shortcake for our Singing Brook Farm neighborhood picnic on Independence Day. If I decide that my contribution HAS to be red, white, and blue, I’ll throw in a few blueberries as well. (In fact, this shortcake may be made with just about any fruit; I may love it best with a mixture of peaches and raspberries.)
This recipe is flexible. If you don’t want to prepare your whole shortcake at once you may cut the dough into squares or circles before baking it. Or you may cut the baked big shortcake into wedges and THEN add the strawberries and cream to each piece. Any way you slice it, this dish will sweeten your Fourth of July.
I’ll write more about our picnic after the event. It features fabulous foods, games, a rubber-duck race, and convivial company. Meanwhile, happy Independence Day to all! Be sure to pursue happiness on Saturday………
Ingredients:
for the berries:
1 quart strawberries
sugar as needed
for the shortcake:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla
1 to 2 tablespoons melted butter
for the topping:
butter as needed
1 cup heavy cream, whipped (and sweetened if you really need to do that!)
Instructions:
Preheat the oven to 400 degrees. Line a cookie sheet with parchment or silicone.
For the berries: wash and hull the strawberries. Save out 6 to 8 berries for a garnish. Sprinkle sugar over them as needed (this will depend on how sweet they are—you’ll just have to sacrifice yourself and taste them!). Set them aside to juice up while you make the shortcake.
For the shortcake: in a large bowl stir together the flour, sugar, baking powder, baking soda, and salt. Cut it in the shortening with knives or a pastry blender until the mixture resembles coarse crumbs. Whisk together the buttermilk, egg, and vanilla, and stir them into the flour mixture. Mix just until the dry ingredients are moistened.
Turn the dough out onto a floured board, and knead it 8 to 10 times. Shape the dough into a circle that measures 6 to 8 inches in diameter, and place it on the lined cookie sheet. The trick in the kneading and shaping is to be VERY gentle with the shortcake dough; if you abuse it, your shortcake won’t puff up beautifully as mine did. (Of course, I employed my secret ingredient—my sister Leigh—who has artistic hands!)
Brush the top of the shortcake with melted butter. Bake it for 15 to 20 minutes, until it is a light golden brown. Cool it on a wire rack. It will look like a delicious giant biscuit or scone.
When you are ready to eat the shortcake put it on a platter and carefully split it with a knife into two horizontal pieces. Butter the cut pieces.
Place the bottom half of the biscuit on a plate, and spoon half of the strawberries on. Top with the other shortcake half, and put on the additional strawberries. Top with whipped cream and the six reserved berries.
If your shortcake didn’t rise sufficiently, forget about cutting it in half and just butter the top. Place all of the strawberry mixture, the whipped cream, and the reserved berries on top.
Serves 6 to 8.
Happy July! Welcome to a post about the perfect summer drink. I know strawberries are about to disappear from the fields for this year so I give you permission to make it with frozen berries once the fresh ones are gone.
On a recent trip to Texas I visited Central Market, a store that didn’t exist when I was in graduate school in Austin. If it had been around then, I might not have been able to make myself leave! I lingered over Fresh Texas corn, beans, peaches, and blueberries—not to mention other gorgeous produce, wine, meat, seafood, and cheese.
The folks at Central Market were giving out samples of strawberry lemonade—a refreshing pink beverage that made the 100-degree heat in San Antonio a lot more bearable. I decided to make some as soon as possible and asked for basic instructions. They said that they strained the strawberries so I strained them in the version below, although I don’t think you really have to; after all, one eats all but the hull of strawberries normally.
My version is tartly refreshing, although Central Market’s tasted more of strawberries. Next time I make it I’ll try using twice as many berries. In the meantime, I was pleased with this recipe, which also makes terrific frozen pops.
Ingredients:
2 cups water
1 cup sugar
1 cup strained lemon juice (about six large lemons or 8 small ones)
the zest of 1 lemon
2 cups hulled and chopped strawberries
Instructions:
In a 1-1/2-quart saucepan, heat the water and sugar until the sugar dissolves. Add the lemon juice and zest, and remove the pan from the heat. Cool this mixture to room temperature, and strain out the zest.
In a blender or food processor puree the strawberries. Strain them, and add them to the lemonade. Chill until ready to use.
Makes just over 1 quart of hot-pink lemonade.