Our Grow Cook Learn – Sunshine and Strawberries session was a great success!  Thank you to Dianne for her fabulous food and the numerous tips and tricks that were shared during the class!  The Strawberry Salad and the Strawberry Avocado Salsa were huge hits!


ButtermilkBiscuits -used for our Classic Strawberry Shortcake!

 2 cups unbleached all-purpose flour

2 tbsp. sugar

½ tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1/3 cup butter cut in small cubes

¾ cup buttermilk (approx..)

Combine dry ingredients in bowl. Rub in butter with fingers or a pastry blender until it is about the consistency of small peas.

Add buttermilk and stir with a fork just until a rough mixture forms.

Remove from bowl to a lightly floured surface and knead gently a couple times.

Pat out dough to about ½ inch thickness.

Cut into desired shapes/sizes and bake on a parchment covered baking sheet for about 20 minutes at 400 degrees or until biscuits are golden brown.

Remove and allow to cool until they are easy to touch.

 This recipe is easy to adapt to either sweet or savoury applications by adding a little extra sugar or grated cheese and/or chopped herbs.

Whipped Cream – used for our Classic Strawberry Shortcake!


1 cup whipping cream (35% M.F)
2 tbsp icing sugar

*using icing sugar stabilizes whipping cream better than regular sugar

  1. Place a metal mixing bowl and metal whisk in the freezer for 10 to 15 minutes.
  2. Pour icing sugar into the bowl and add the whipping cream, whisking until stiff peaks form (when the whipping cream holds its shape when your spatula is removed from the bowl)
  3. Serve as desired

Oatmeal Maple Scones – used for tasting our Strawberry Freezer Jam (Recipe to follow)!

 2 ¼ cups all-purpose flour

½ cup rolled oats

1 tbsp. baking powder

1 tbsp. brown sugar

½ tsp. salt

1 cup cold unsalted butter

1/3 cup maple syrup

¼ cup (approx.) buttermilk

2 large eggs

1 tsp. vanilla extract


1 cup icing sugar

1/3 cup maple syrup

½ tsp. vanilla extract

 Preheat oven to 375 degrees

Cut butter in ¼ in. cubes

In bowl of food processor combine flour, oats, baking powder, sugar and salt. Whir to reduce oats.

Add butter and pulse a few times until butter is in pea-sized pieces

In a separate bowl combine buttermilk, maple syrup eggs and vanilla. Beat to combine.

Add to dry mixture and process just until a ball begins to form. Sometimes it is necessary to add a bit more buttermilk. Turn out on floured board and knead just a few times.

Pat into ¾ inch thickness. Cut with small round cutter or cut into squares or triangles.

Bake on parchment lined cookie sheet for 20 – 25 minutes or until lightly browned.

Remove from oven. Allow scones to cool for 5 minutes and drizzle with glaze mixture.

  Spinach and Strawberry Salad


 1 tub of baby spinach, mesclun mix or other leafy greens

1 pt. fresh strawberries sliced

¼ cup toasted almonds

½ thinly sliced red onion (optional)

crumbled goat cheese (optional)


1 tbsp. seedless raspberry jam, melted

¼ cup white wine vinegar

½ cup light flavored oil, grapeseed or peanut oil

1 tsp. Dijon mustard

salt and pepper to taste

Shake in a jar or whisk together and taste. Adjust seasonings to suit your palate. If more sweetness is desired, add a bit more melted jam.


Wash the spinach and spin dry.

If using onions, place them in bowl with a couple of tbsp. of dressing and set aside.

Toast almonds in oven or a dry skillet until golden.  Allow to cool.

Place the greens in a large bowl. Sprinkle a little kosher salt and a few grinds of pepper on the greens. Arrange sliced strawberries liberally on top. Top with cheese and almonds.

 Refrigerate until ready to serve. Dress salad just before serving, using just enough to coat the greens.


Strawberry Avocado Salsa


1 quart of strawberries, hulled, washed and finely chopped

1 small, ripe avocado, peeled and chopped

¼ cup finely diced red onion

¼ cup finely chopped cilantro

1 tsp. grated lime zest

juice of 2 fresh limes (about ¼ cup)

½ to 1 seeded, finely chopped jalapeno pepper

1 tsp. Sugar

 Chop avocado first and immediately toss with lime juice. Add rest of ingredients. Taste and adjust seasoning. Serve with roast chicken, pork or as a dip.