As we welcome June, we become more aware of the lengthening days, the pastures growing to feed our livestock, the lambs growing, and our gardens blossoming. For many, it is the season for work. The daily grind to tend to the gardens and the animals that will nourish our bodies in the coming winter. We spend time hoeing the weeds, watering when rain has not arrived, and moving animals onto fresh pasture.
On June 3, we will be welcoming the Strawberry Moon. Many years the moon appears pink due to the light reflection from the sun setting, but once you dig deeper into the meaning you find that it has a very important role in many Northern Hemisphere cultures. Many of the Native American Tribes such as the Ojibwe, Dakota, and Lakota named the moon after the first bearing fruit of the season. Wild strawberry plants were the first to produce its nourishing fruit in the spring. While the fruit may be small compared to the grocery store version, it is packed full of potassium and fiber. The strawberry was once considered a great medicine to help lower blood pressure. Indigenous Tribes would make bitters from wild Strawberry roots and use it as a tonic and blood purifier after a long cold winter. This month I will be celebrating the Strawberry Moon with berries picked from a neighboring farms field. Here is the featured recipe and art work by Rebecca Hoverson.
· 6 ½ oz all-purpose flour
· 1 oz sugar
· ½ tsp kosher salt
· 1 stick (4 oz) butter, cold and cubed
· ¼ cup ice water
- 1 lb strawberries, hulled and sliced
· ½ cup honey
· 1 tbsp lemon juice
· ½ tsp pure vanilla extract
· ¼ tsp kosher salt
· 1 egg yolk + 1 tbsp milk
· raw sugar, to sprinkle
Honey Whipped Cream
· 1 cup heavy cream
· 3 tbsp honey
1. Combine the flour, sugar, and salt in a food processor. Pulse until combined. Add the cold, cubed butter. Pulse until finely incorporated.
2. With the processor running, drizzle in the water. Continue to blend until the dough starts to pull away from the sides.
3. Immediately gather the dough (it still should be a little crumbly at this point) and form it into an even, flat disk. Wrap the dough with plastic wrap and chill for 45 minutes.
4. Once the dough has chilled, preheat the oven to 425°F. In a mixing bowl, combine the sliced strawberries with the honey, lemon juice, vanilla, and salt. Mix well and let sit for about 5 minutes. Meanwhile, whisk together the egg yolk and milk, creating an “egg wash”. Set aside.
5. Allow the dough to sit out for about 5 minutes to soften slightly. Use a rolling pin to gently roll the dough out onto a floured surface (shoot for a 12” circle). Piece back together any cracks that may form. Carefully transfer the dough to a sheet pan lined with parchment paper by placing the rolling pin across the center, folding half of the dough over the rolling pin, and gently lifting the dough.
6. Strain the strawberries, reserving all of the honey mixture. Mound the strawberries in the center of the dough, spreading them out evenly and leaving a 1” edge. Fold the dough over the strawberries around the edge, pressing any cracks together as needed.
7. Brush the egg wash onto the dough around the edges. Sprinkle the edges with raw sugar. Bake the galette for 20 minutes. Open the oven and drizzle half of the reserved honey mixture over the strawberries. Bake for another 5 minutes or so until the edges are crisp and golden.
8. Serve the galette with more of the honey mixture drizzled over top, as well as a generous dollop of honey whipped cream.
Honey Whipped Cream
1. Add the heavy cream to a stand mixer bowl. Using a whisk attachment, whip on medium-high until the cream is foamy and just starting to stiffen.
2. Add the honey. Continue to whip until soft peaks form.
This months inspiration for the fiber is the wild strawberry itself. You will receive a red variegated 2 oz braid of Coopworth Fiber from our farm and one variegated 2 oz braid of Blue Faced Leicester blended with Alpaca from Minnesota farms. I dyed the wool with an acid based dye. If you find the color runs a little when you set your spin in warm water, proceed as follows: Finish setting your spin in the warm water and any thwacking method you prefer to use. I will then run a bowl of cool water and add 1/4 c of white vinegar. You can then set the skein into the water overnight. The next morning, rinse and remove the excess water and allow to fully dry. Your fiber is now ready to knit with! I also came across some of the best fabric that represents wild strawberries! This bucket is completely reversible, if you are receiving this in the mail, I have turned the bag inside out. It is a great project bag for next to the wheel for spinning or next to the chair or couch for knitting.
Thank you for supporting our small business! - Cerissa