We're now closed for 2017. Thank you to our customers who enjoyed our plants, berries, & ice cream. Have a good summer!! See you the last week of March 2018!!
Strawberry Avocado Salsa
Serve this sweet and savory salsa with roast chicken, sautéed fish, or grilled pork tenderloin. You can also enjoy it as a snack with baked tortilla chips.
1 cup finely chopped strawberries
¼ cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
½ teaspoons grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeno pepper
¼ teaspoon of sugar
Combine all ingredients in a bowl. Toss gently, serve immediately.
Strawberry and Cream Biscuits
These are the perfect breakfast treat, treated like a scone, or an after dinner mini "cake”. These scrumptious little delights will put a smile on anyone’s face after indulgence. Creamy biscuits with an abundance of berries throughout topped with a glaze- no one will turn these down.
Yields: 12 Biscuits
Preheat Oven to 425 degrees. Line baking sheet with parchment paper.
¼ cup granulated sugar
Grated zest from one lemon
2 ¼ cups all-purpose flour
½ teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
1 cup of strawberries sliced and chopped
1 cup heavy cream
½ cup confectioner’s sugar
1 tablespoon of fresh lemon juice
In a large mixing bowl, combine sugar and lemon zest. Using fingertips to rub the zest into the sugar until moist and fragrant. Whisk in the flour and salt. Add the cold butter bits and toss to coat. Use a pastry blender or your fingers to blend the butter into the dry ingredients until you are left with a crumbly mixture and the butter pieces are the size of peas.
Add the chopped berries and gently toss them through the dough until coated. Add the cream and, using a large rubber spatula, carefully fold it into the dough just until everything comes together. (Dry patches are ok, its better to under-mix.) Use your hands to gently knead- just enough so the dough forms one large mass.
On a floured work surface, carefully press the dough until it is about ¾” thick. Cut out as many circles as possible with a 2 ½” biscuit cutter (or glass rim.) You can re-roll scraps, but biscuits are not quite as fluffy as the first round.
Place biscuits on the prepared baking sheet, leaving 1” of space between each biscuit. Bake for 12-15 minutes or until the biscuits are a light golden color. Remove the sheet from oven and let cool for about 5 minutes and then transfer to a cooking rack.
Make the glaze (optional but delicious): Whisk the confectioner’s sugar and lemon juice together until smooth. Add milk if needed to thin. Use the whisk to drizzle the glaze over the biscuits.
Best if enjoyed the day they are made, but you can bake and freeze extras, just thaw and warm in oven on 300 for 10-12 minutes.
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