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At the height of strawberry season this year, Adam and I were both happily indulging in the overabundance of strawberries on sale. Organic strawberries for $2 a pound? Yes please! We also have access to amazingly delicious heavy cream from grass-fed cows, from only an hour and a half away or so in Ohio, and it’s lightly pasteurized rather than ultra-pasteurized (keeping at least some of the beneficial bacteria that get boiled into oblivion during the high-heat pastuerization). Add to that local, raw honey, that tastes like sunshine. What does this leave you with?

Isn’t it beautiful? It’s not a recipe per se, it’s more of a combination of simple ingredients. Which I suppose is technically a recipe, but you know what I mean.

1. Whip the cream
2. Slice the strawberries into halves or quarters or slices (whatever you fancy)
3. Place strawberries in a bowl, add a dollop of whipped cream
4. Drizzle liquid sunshine (aka raw honey) on top
5. Eat!!

It’s so simple, but such a delicious combination. Try making the whipped cream with less sugar than usual, as the honey will add a completely different dimension of sweetness. A dash of cinnamon on top would not be unwelcome either, and if you have other berries in season right now, by all means substitute away!

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Apparently, chickens are a gateway drug to more hard-core microfarming adventures. Can you guess what these little puff balls are?

They’re turkeys! They hatched just 8 hours ago, and are still stumbling around in their box. One little guy (or gal, I don’t know how to tell yet) even flipped over onto his back and started peeping up a storm, and needed a gentle hand to tip him back over. I guess this means we’ll be having to check on them every hour or so to make sure they don’t flip over and dehydrate themselves.

There are six turkey poults, all Mamouth Bronze Turkeys. Think of the turkeys you see portrayed at the Pilgrim’s and Indian’s first Thanksgiving…they will look something like that. They will not be pets, although I’ve read that they enjoy human company a great deal. I’m sure that we will enjoy their company too…until Thanksgiving, when we will enjoy their drumsticks.

In addition to the turkey poults, Adam threw in four Araucana chickens as well! They seem to be fiesty little creatures, already running and jumping just 8 hours after hatching. The little chick on the right of the picture is the Araucana, the turkey is on the left. The reason I wanted these little gems so badly is because they lay green/blue eggs! We’ll have the prettiest egg boxes on the block once those little ladies start laying.

To sum up my microfarming adventure tour, I also had one of the first strawberries of the season, and the first salad from our lettuces this past weekend. Both were wonderful, especially since they grew right in our backyard!

I will enjoy dragging you along our turkey adventure, from farm to table as they say!

Strawberries are in season just about everywhere right now, and thanks to the collision of the California and Florida crops this year, they have been on sale everywhere!  I decided to take advantage of this unusual happenstance, and made a grain free (and consequently gluten-free) strawberry shortcake for a dinner party (well, book club, but it’s mostly about the dinner really) not long ago.  I started with a basic honey-almond cake recipe (I cut the honey for the recipe in half) and made my own whipped cream to go with it. You’ll also need 1 pound of sliced strawberries for this recipe.

To make the whipped cream, you only need the following ingredients:
2 cups heavy cream (get the best you can find, it makes a huge difference)
1/4 cup powdered sugar, or to taste (none if you like your cream unsweetened, more if you’re a humming bird)
2 teaspoons vanilla extract (only the real stuff!)

**I like to use powdered sugar because it doesn’t take any time to dissolve in the cream, so you get a perfectly fluffy whipped cream. If you’d like to cut down the sugar, you could try subbing in a few sprinkles of cinnamon with the vanilla, since cinnamon registers as a sweet taste along with the vanilla. If you find it still needs a little bit of sugar, you can always add just a tablespoon or two.

1. Put your LARGE mixing bowl into the freezer, glass and metal will both work well. Get out your hand mixer while the bowl is chilling, and use a whisk attachment if you’ve got it (regular beaters will work as well, the whisk is just better in my opinion).
2. Pour your cream and vanilla into your frosty bowl.
3. Begin whipping your cream on medium, increasing to high, and adding in the sugar a tablespoon at a time.
4. Whip until the cream holds soft peaks, but not too long! This shouldn’t take more than four minutes. If you over-whip your cream it will curdle, and if you whip it even longer you’ll get sweet vanilla butter. Sounds good, but it’s not what we’re going for here.

Once you’ve got the cake ready to go, slice it in half with a long bread knife (I haven’t eaten bread in almost a year, but I’d never throw out a good knife!) and set the top half aside for a moment. Spread about half of the whipped cream on the bottom layer of the cake, then spread about 2/3 of your sliced strawberries over the cream. Carefully lay the top half back over the cream and strawberries. Spread the remaining whipped cream on top, and the remaining strawberries as well. If you’d like, you can toss some toasted almonds on top as garnish, and drizzle a little bit of honey as well to give your guests a little clue as to what’s in your cake.

This cake was a huge hit at my dinner party, and I felt pretty good about serving a beautiful dessert with much less sugar in it than a traditional shortcake. Bon appetite!