This past week, the summer staff participated in a week long “strawberry school.” This helps to prepare us to handle the season well by teaching us all about strawberries and retail. One of the highlights of the week for me was the day that we were able to do a cooking class in the Harvest Kitchen here at the farm.
The Harvest Kitchen has a complete line-up of cooking classes that are available to the public. Check out the Jones Family Farms website for all of the details. The classes often use produce fresh picked from the garden. Everyone can enjoy preparing the dishes together, and then eating their creations around the table.
If you cannot make it to one of the classes here, there are still some great recipes on the website that you can try at home. I would certainly recommend the Balsamic Strawberry and Mozzarella Flatbread. It has a great combination of flavors, and is very refreshing on a hot day. The other strawberry recipes that you can find on the website are all great as well.
Here is the recipe for the Balsamic Strawberry and Mozzarella Flatbread:
Balsamic Strawberry and Mozzarella Flatbread
This savory fruit pizza makes the perfect summer appetizer
1 pint fresh strawberries, hulled and thinly sliced
2 Tbsp. balsamic vinegar reduction
freshly ground black pepper, to taste
2 flatbread rounds, whole wheat or white, approximately 8″ in diameter
extra virgin olive oil, for brushing
1 1/2 cups of ping-pong sized mozzarella balls
5 leaves fresh basil
- Preheat the oven to 400 degrees, or preheat the grill to medium. Combine the strawberries, vinegar, and a few grinds of pepper in a medium mixing bowl and let stand at room temperature for at least 5 (and up to 30) minutes.
- Brush the flatbread lightly on both sides with olive oil and sprinkle with salt to taste. Place on a baking sheet and heat in the oven 2 minutes to soften; or place flat-breads directly on the heated grill for 2 minutes to soften and toast slightly. Remove, cut in quarters and return to baking sheet.
- Slice the mozzarella into 1/2-inch-thick slices, pat the cheese dry to remove any excess moisture.
- Layer 3 to 4 mozzarella slices on the toasted flatbread quarters, and return to the oven until the cheese is puffy, about 2 minutes; or, place flatbread quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes. You may have to pat the cheese dry. The cheese may get a few toasty brown spots, but watch carefully to prevent over-browning.
- Finely chop the basil leaves and stir gently into the strawberries. When the flatbread quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately.