Tea Scones With Strawberries

This scone recipe is from our Canadian friend and former host of At Wit’s End B&B in Banff. Great for breakfast with fresh strawberries!

Barbara Christou’s Tea Scones


  • 1 C white flour
  • 1 C whole wheat flour
  • 3 T sugar
  • 1/4/tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 5 or 6 T chilled butter
  • 3/4 C buttermilk *

(optional, if you don’t have any strawberries: 1/2 C raisins or craisins)


  1. Preheat oven to 425 F.
  2. Mix dry ingredients.
  3. Cut in butter until mixture resembles coarse cornmeal.
  4. Add buttermilk (and dried fruit if needed) and knead lightly 8 or 10 times. (If you over-knead them, they’ll be like hockey pucks.)
  5. For small scones, divide dough into 2 balls and roll into circles about 3/4″ to 1″ high.
  6. Cut each circle into 6 pieces.
  7. Bake on lightly greased baking sheet about 9 to 12 minutes, or until lightly browned on bottom.
  8. Serve hot with fresh strawberries and vanilla yogurt** or whipped cream.

* If you don’t have any buttermilk handy, put 1 T cider vinegar at the bottom of a measuring cup and add 3/4 C milk. Let stand for a few minutes to allow it to clabber, then use as you would buttermilk.

**You can make your own (healthier) vanilla yogurt by adding vanilla and a touch of sugar to plain lowfat or nonfat yogurt.

Callie Mack

Carrot Top Pesto and Baked Rice Casserole

Wonder what to do with carrot tops? Turns out they make a great pesto, which puts a fun twist on rice casserole .

The post appeared first on Fullbellyfarm.com as was adapted here.


• Carrot tops from 1 bunch of small organic carrots (save carrots for soup), washed and roughly chopped
• ¼ cup walnuts, toasted and cooled
• 1 clove garlic, peeled, roughly chopped
• 1 Tablespoon lemon juice
• ¼ tsp. salt
• 3 Tablespoons olive oil

Baked Rice Casserole
• 1 ½ cups cooked rice (white or brown)
• 1 cup nut milk
• 1 egg, well beaten
• ½ onion, finely chopped
• ½ cup carrot top pesto (above)
• Melting cheese, e.g., 3 oz. goat cheese, diced plus 2 Tablespoons shredded parmesan; or ½ cup shredded Swiss or Fontina


For the pesto: In a food processor, add carrot tops, walnuts, garlic, lemon juice, and salt. With motor running, add olive oil in a steady stream. Puree until blended, scraping down sides of bowl as needed. Season to taste with more salt and a little ground black pepper. Makes about ¾ cup pesto.

For the Rice Casserole: Preheat oven to 350°F. Grease a 1 ½ qt. baking dish (spray with olive oil or lightly butter). In a medium bowl, combine all ingredients. Pour mixture into prepared baking dish and bake uncovered for 40 minutes, until set and light golden.

White Bean Sorrel Patties

Recipe & Photo by Sarah O’Toole of Cooking with CSA


1 can garbanzo beans

1 can cannellini beans

1 cup sorrel, steams removed

2 Tbsp. sunflower seeds 1/2 cup parsley

1 Tbsp. dried oregano 3/4 cup nutritional yeast 2 Tbsp. salt

1 Tbsp. garlic powder 1 lemon juiced

Tahini Dipping Sauce (optional) 4 Tbsp. tahini

3 Tbsp. miso paste

1 Tbsp. water


Preheat oven to 375°F. Oil a baking sheet.

Drain and rinse your canned beans. Add beans to a large mixing bowl. Add in all other ingredients for the patties. Mash all the beans by hand with a large fork. You want more beans mashed then not.

Arrange your patties into small sliders. Should make 6-8, depending on the size. Bake for 24 minutes. Remove from oven. Serve on a bun or without a bun and tahini sauce over the top, if using.

(To make the sauce simply mix the tahini with the miso and water. Stir well).

Strawberry Citrus Kabobs

Recipe & Photo by Sarah O’Toole of Cooking with CSA


  • 1 container strawberries, tops removed
  • 2 oranges, peeled and segmented
  • 1 package wooden skewers



  1. Place strawberries and oranges on the skewers, either alternating or all strawberries on one and all oranges on another.
  2. Continue until all strawberries and oranges are used up.
  3. Place on a hot grill for 2-3 minutes then flip or rotate and cook for another 2-3 minutes.
  4. Allow to cool then serve.


They make a great addition to salads and are great on top of ice cream!

Braised Escarole with Onions

Here’s a Paleo-friendly recipe from Nom Nom Paleo.

The post Braised Escarole with Onions appeared first on Suzie’s Farm.


1 large head of escarole (~2 pounds in all)
3 tablespoons of butter, olive oil or coconut oil
1 onion, thinly sliced
1 large garlic clove, minced
salt and freshly milled pepper
vinegar of your choice


Separate the leaves of the Escarole, wash well, and roughly chop the leaves.
Heat the butter in a wide skillet over medium heat and sauté the onions until soft.
Throw in the garlic and stir around for ~ 30 seconds and then dump in the escarole (damp greens are good). Lightly salt the greens and onions and cook covered until the greens are wilted and tender (~12-15 minutes). Season with salt and pepper and add a splash of your favorite vinegar.

Minestra di Herbe Passate Soup

5 TB Butter 1/2 Carrot, chopped 1/2 Onion, chopped 8 cups herbs: Cilantro, Chives, Spinach, Sorrel, Lettuce leaves 2 small Potatoes, peeled and cut into chunks 1 TB salt plus to taste 4 cups water or more to cover, OR chicken stock with lemon Juice Optional: croutons, chives, herby oil, sour cream, yogurt to garnish

Melt the butter in a big soup pot.  Add the carrot and onion and cook until tender .  Add the potatoes, water and salt.  Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart.  Add the herbs.  Taste the soup and salt until the broth tastes good.  Blend in batches until it is as smooth as possible.  If the soup seems fibrous, pour it through a fine-mesh sieve.  This can be served hot or cold.
Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.

Broccoli Sorrel Crepes


Photos & Recipe by Cooking with CSA


For the Crepe batter

  • 1 cup water
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. balsamic vinegar
  • 1 1/3 cup garbanzo bean flour
  • 1/2 cup broccoli, chopped and steams removed
  • 2Tbsp. fresh Rosemary


  • 2 small squash, diced
  • 1 cup sweet onions, diced
  • 1 cup sorrel
  • 1 avocado, sliced
  • dijon mustard


  1. Place all the ingredients for the crepes into a blender and blend on high. You want the batter to be a little runnier then pancakes.
  2. Set aside.
  3. Next in a sauté pan heat diced squash and onions, no oil necessary if stirring constantly.
  4. Once those are cooked remove from pan and set aside.
  5. Next oil pan and pour 3⁄4 of a cup of the crepe batter into the pan.
  6. Tilt the pan in a circle creating a thin crepe.
  7. Cook for 3- 4 minutes on each side. Should be golden brown when you flip it. Remember first one might not hold up due to the pan heating to the right temperature. The rest will turn out great.
  8. After crepes are finished cooking, spread with mustard, place squash and sweet onions inside, with a handful of sorrel and top with sliced avocado.
  9.  Fold in half and eat immediately.

Radish salad with sweet gold dressing

Radish-saladRecipe and photo by Sarah of Cooking with CSA


  • 1 head lettuce, chopped
  • 5 red carrots, shredded
  • 5 radishes, chopped
  • 2 tomatoes, chopped
  • 1/4 cup sweet onion, chopped
  • 1 avocado, chopped


  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. water


  1. Place all salad ingredients in large bowl and toss.
  2. Whisk all dressing ingredients in small bowl.
  3. Pour salad dressing over salad and serve.

Shaved Kohlrabi Salad

Try this spring root vegetable salad with raw kohlrabi, beets, and radishes from E is for Eat.


  • 1 bunch baby kohlrabi
  • 2 nectarines
  • 1 chioggia beet
  • 2 radishes
  • 1 tablespoon finely minced shallots
  • 1 teaspoon finely minced ginger
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • salt & pepper, to taste
  • 1/4 cup toasted (slivered or sliced) almonds
  • 1 ounce semifirm cheese or nut cheese
  • mint (for garnish)


  1. Peel kohlrabi & beet and thinly slice with a mandoline. Thinly slice radish and nectarine.
  2. Using the whisking attachment of immersion blender, combine shallots, ginger, olive oil, lemon, mustard, honey and salt & pepper. Taste test and add more ingredients to your liking if necessary.
  3. Toss vegetables with dressing and top with almonds and cheese. Garnish with sprig of fresh mint.

Kohlrabi Fritters

Who doesn’t love a good fritter?! Try this Kohlrabi Fritter recipe any time you need a warm, hearty side dish or appetizer.

The post Kohlrabi Fritters appeared first on  The Root Cellar’s Garden.


  • 1 small kohlrabi
  • 1 medium yukon gold potato
  • 1 T chives, thinly chopped
  • 1 egg
  • 3 T flour
  • 1 T milk (or any milk substitute)
  • Salt and pepper
  • Oil (for frying)


  1. Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish. Add chives and egg and mix to combine. Add flour and milk to make a caky batter. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time. Flatten a little so the fritter is flat not round.
  2. Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!