Farm share week
3 had the most delicious fresh strawberries ever.
My friends Myles and Sue have a daughter Leah who married Jeremy and they moved to Brooklyn. Leah was the first little kid of my friends that I got to know well both through spending time with her and also her parents visions and hopes and dreams of her.
Leah and Jeremy started food writing and blogging and each time their post comes up I get so tickled. Here is their latest.
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Strawberry Bread with Lemon Icing
From the BLOG Union Street Eats By Jeremy and Leah
Have you ever had real strawberries - I mean real, real strawberries? I'm talking small, straight from the farm, red all the way through strawberries. I thought I had eaten good strawberries, but I had no idea what I was missing until I had some from the CSA produce at work. They tasted so....strawberry-y and were nothing short of amazing.
We got so many delicious little strawberries from the CSA at work that we were worried we wouldn't be able to finish them all. So I took on the challenge of incorporating lots and lots of strawberries into a baked good to share at lunch.
I experimented with a recipe for strawberry bread, and it came out just perfect. It's sweet without being too sweet, and it highlights the delicious flavor of the strawberries wonderfully. I added a touch of lemon glaze to the top because I felt it needed a little bit of flavor contrast. I made a second loaf without the glaze, which served as a tasty breakfast loaf.
This bread would also be perfect for if you have strawberries that are a little mushy but you don't want to throw them away.
Strawberry Bread Deluxe with Fresh Lemon Glaze
1 lb fresh ripe strawberries, washed, hulled and sliced in chunks
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick margarine, melted
1 cup canola oil
4 large eggs
Preheat oven to 350 F. Pam-spray and line with wax paper 4 (8 x 4-inch) or 2 (9 x5-inch) loaf pans; set aside.
In a large bowl and using a wire whisk or low speed of electric mixer, whisk all dry ingredients (flour, sugar, baking soda and salt) to aerate. Add melted margarine, oil, eggs and beat well until combined. Fold in strawberries. Divide batter into prepared pans. Bake for 55 to 60 minutes, or until a wooden skewer inserted into thick part of bread comes out clean. Cool in pan for about 15 minutes, then remove bread from pan and let cool in wire racks.
Prepare glaze. In a small bowl, mix in enough freshly squeezed lemon juice to dissolve a cup of confectioner’s or powdered sugar and form a glaze. Drizzle the glaze on top of the baked bread.
Some notes:
- Be sure to grease the pan well before pouring the batter in, as the cooked strawberries tend to stick.
- If you want this less sweet, just add less sugar!
- For an even lighter version, try substituting some of the oil with applesauce.
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