TCL in Your Town: Rogers Farmers Market

We are celebrating all things Rogers this week and today we’re highlighting the town’s amazing farmers market. Recipe developer Mary Jane Miller has great summer dish ideas using the produce she found at the market.

Strawberry Rhubarb Buttermilk Short Cake

Prep time: 40 minutes

Ready in: 1 hour 15 minutes

Cake:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup buttermilk
  • 1/2 tsp. grated orange zest
  • 1/2 tsp. vanilla
  • 2 cups flour, plus more for flouring the pan
  • 2 teaspoons baking powder
  • 1/2 tsp. salt

Filling:

  • 3 cups sliced rhubarb (about 4 stalks)
  • 1/2 cup sugar plus 1 Tbsp.
  • 1/4 cup orange juice (from the zested orange)
  • 3 cups sliced strawberries

Whipped Cream:

  • 1 1/2 cups heavy cream, cold
  • 1 Tbsp. sugar
  • 1 tsp. vanilla

 

Heat oven to 350 degrees F. Grease a 9-inch round cake pan and dust with flour, tapping out the excess.

In an electric mixer, beat butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.  Beat in buttermilk, orange zest, and vanilla.  Beat in flour, baking powder, and salt until just mixed.

Spread the thick batter into prepared pan.  Bake 40 to 45 minutes until a toothpick inserted into the center comes out.  Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile make the filling.  In a medium saucepan, stir together rhubarb, sugar, and orange juice.  Over medium high heat, bring to a boil.  Reduce heat to medium, cover and simmer about 15 to 18 minutes or until rhubarb collapses into a thick puree.  Cool completely.  Stir in 1 1/2 cups of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.

 

Creamy Radish Soup

This is perfect for spicy radishes.  Cooking them mellows the heat.  Serve hot or chilled.

  • 2 Tbsp. Butter
  • 1 bunch radishes, root and stems trimmed, coarsely chopped (about 2 cups)
  • 1/2 cup chopped onion
  • 1 clove garlic, chopped
  • 1/2 tsp. salt
  • 1 Yukon gold or white potato, peeled and coarsely chopped
  • 1/2 cup broth (chicken or vegetable) or water
  • 1 1/2 cups whole milk
  • 1/4 tsp. pepper
  1. In a medium pot, melt butter over medium heat.  Add radish, onion and garlic.  Stir to coat with butter.  Add salt.  Cook, stirring occasionally, until vegetables are softened but not brown, about 3 minutes.
  2. Add potato and broth.  Bring to a boil.  Reduce heat, cover and simmer 15 minutes or until potatoes are very tender.
  3. Add milk and pepper.  Use an immersion blender to puree soup until very smooth.  If you use a standard blender, blend it in batches and remove center plug from lid.  Cover top with kitchen towel as hot soup can spurt out while blending.
  4. Spoon into bowls and serve topped with a dollop of sour cream, slivers of radish and chopped herbs, if desired.

Tips:

This is great chilled, too.  Whisk in a bit more cold milk if it gets too thick.

Sub 2 cups of virtually any vegetable for the radishes.

Makes 4 servings

 

Bourbon Basil Strawberry Smash

1/4 cup fresh strawberries

3 fresh basil leaves

2 Tbsp. fresh lemon juice

1/4 ounce simple syrup

2 oz. bourbon

Ice

sparkling water or ginger beer

 

In a cocktail glass, smash the berries, basil and lemon juice together with a muddler or the handle of a wooden spoon.  Stir in simple syrup and bourbon.  Crush basil with your fingers and add to glass.  Add ice and top off with sparkling water or ginger beer.

 

Makes one cocktail

Print Friendly, PDF & Email