Another busy weekend at the urban farm. There is something about working outdoors that really stirs up the appetite. We ate home-grown eggs, locally harvested oysters and fresh strawberry shortcakes.
Our weekend was filled with more big tasks. Since we ordered the new shed, we are working hard to make the site ready. The back corner of our lot was overgrown with blackberries. There was a tree that was infested with bugs that we had cut down a few years ago. Later, we found our shed was also infested with bugs and because life was busy, we abandoned the building. Over time, the blackberries engulfed the building.
We were left with logs under several feet of blackberry bushes. With the help of family, we rented a wood splitter one weekend and removed the logs. We will now have firewood for the next few years.
The next weekend, we borrowed an industrial weed whacker and chopped the blackberries to the ground.
This weekend, we rented a large rototiller and churned the roots up. We went through after the rototiller and pulled as many of the root systems as we could find in the loose dirt. The chickens helped us. They loved finding bugs and worms in the loose soil.
I can hardly wait for the old shed to be torn down and a new barn style shed put up in its place…now what to plan in my newly opened up space?
Unlike all of the work we did this weekend, this recipe is simple. I like that the majority of the work is done in advance. This recipe is so easy I wonder why I ever bought that chemical filled easy-whip in the past.
Easy Strawberry Shortcake
1 pint fresh strawberries
6 tablespoons sugar or sweetener of choice
1 teaspoon vanilla
16 oz heavy whipping cream
1 package pre-made angel food cake
Directions
Place mixing bowl and electric mixer whisk attachment in freezer until ready to serve dessert.
Cut fresh strawberries into small bite-size pieces. In a bowl, mix cut strawberries and two tablespoons of sugar. Stir well. This will encourage the strawberries to release their juices and absorb the sugar. Let rest for a few hours in the refrigerator.
Using the chilled mixing bowl and whisk, add whipping cream and start mixer. Slowly add remaining four tablespoons or sugar and vanilla. Mix until stiff peaks form.
Assemble shortcakes with angel food cake as the bottom layer, strawberries and a large dollop of whipped cream on top. Enjoy!