• Clients
  • Stock Photography
  • Portfolio
  • Copyright

Thyme

Making memories around our table

  • Home
  • About
  • Recipes
  • Contact
  • Travel
  • Videos

Strawberry Crepes…and an Early Morning at the Strawberry Patch

April 23, 2012 By Sarah 42 Comments

A Saturday.  An Early Morning.  And a quest to get to the strawberry patch.

Perhaps because we now know the kind of heat in store for us in a few months, we have learned that Houstonians flock to any Spring season tradition.  

M. and I decided to take off early, enjoy a cool morning drive, and arrive at the strawberry patch, hopefully, before the parade of strawberry pickers canvas the fields filled with tiny orbs of crimson spring deliciousness.  
Must come back with a full bucket of strawberries.  
Crepes filled with thinly sliced, fresh, juicy strawberries were at stake.  

I enjoy this particular drive out into the countryside beyond Houston.  Once we pass the sweeping rows of shops, restaurants, and more shops, the fields begin to widen, green spaces become more expansive, and scenery takes on a more rural quality.  

Wildflowers in the most cheery shade of pink line the narrow country roads leading the strawberry patch.  The cows have plenty of baby calves awkwardly stumbling about, probably getting used to the onslaught of cars making their yearly pilgrimage to Froberg’s Strawberry Farm.

Groups of cyclists were out in packs.  Fifteen or twenty bicyclists, all clustered together like a swarm of colorful fish, glided noiselessly by on the miles of country roads that are scenic but more importantly…flat!

We crunched up the gravel road to the farm.  There was the old craggy oak tree with its heavy scarred limbs resting themselves on the ground.

Strawberries, that tumbled out inbetween the petite white flowers were ripe, ruby red, and ready for our picking!

This delightful little child was just entering the patch with her family.  She had this adorable green checkered shirt on, beautiful sun kissed red hair, sparkling blue eyes, and a floppy sunflower yellow hat.  
She and her family looked so thrilled and happy to be out in the cool morning air, little wooden buckets in hand, ready to go strawberry picking.

The huge perk to Froberg’s Stawberry Farm is it’s a place for all local farmers to bring their crops for sale.  From the creaky screened door, partially open air pavilion, and country setting, shopping here is a sensory experience of delight.

The fruits and vegetables are always plentiful.  But in addition, fruit hand pies are usually coming right out of the oven and drifting their tempting warm, spiced scent over the shoppers.  We always come home with strawberry, apricot, or blueberry hand pies and  several jars of fig jam.  

We are also never known to leave Froberg’s without a bag of their tart, fruity, chewy, thick strawberry licorice.  Don’t even come home unless we have the strawberry licorice.

As if the hot homemade pies coming out of the ovens were not enough, Froberg’s has a Smokehouse right next door to the market.  Ribs, sausages, jerky, and roasts are all being smoked and sold to the market shoppers.

Families spend hours at the farm, picking strawberries in the back fields, shopping in the market, and then picnicking outside while enjoying pulled pork or beef sandwiches.

But, crepes were on order for our Sunday breakfast the next day.  After watching the train sweep by, always a delight to the children at the farm, we headed home with our goodies loaded in baskets.

Crepes and strawberries go hand in hand.  We washed them well and thought about the next day’s Sunday breakfast.  

P. whipped up a batch of whipped cream.  Not only does the combination taste delicious but it’s such a pretty breakfast treat.

The next morning, a few sausages grilled, fresh strong coffee brewed, and our Sunday morning breakfast was just as we like it…slow, relaxing, and delicious.  

It’s probably the only morning out of 7 days that we stretch out our time at the table, have a second cup of coffee, stay in our jammies until noon, and try to keep life simple.

With a full bucket of strawberries to tempt me, however, and a dinner of smoked meats ready for the early evening, I was tingling to use up the rest of that ruby red fruit.

I had been eyeing this one recipe and thought I would give it a try since we had so many strawberries on hand.  While everyone else went about their day’s plans, I had fun in the kitchen creating another use for my strawberries.

I look forward to sharing it here on “Thyme” real soon!

Enjoy every bit of spring…for if you are anywhere in the south…we all know what comes next!

Crepes with Strawberries and Homemade Whipped Cream

INGREDIENTS:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

DIRECTIONS:
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot. [Makes 10-12 crepes]


Filed Under: Uncategorized Tagged With: breakfast, crepes, farmer's markets in Houston Texas, Froberg Farms, Spring, strawberries, strawberry patch

Strawberry Tartlets…and Strawberry Fields Forever

May 27, 2011 By Sarah 13 Comments

Note:  I’ve been nominated for Babble’s 100 Top Food Blogs!  I have 13 more votes to get into the top 50.  If you like what I’ve done here, would you follow the side link to Babble and vote for me?  I am on page #2 “Snippets of Thyme”

It wasn’t long after we moved to Texas that I began to hear about “Froberg Strawberry Farm”.  As spring began to slip into summer, at the mere mention of strawberries or blackberries, this farm, southwest of Houston, Texas would spring into conversation.  

Going to Froberg Farm was like stepping back in time and catching a glimpse of what true farmer’s markets were like.  Strawberries are just one of their highlights.  This farm rotates fresh fruits and vegetables throughout the year.  

The drive out into the country was soothing and quiet – just what I craved  that day.  What fresh produce would I find?  What kinds of dishes would I make?  What in the world is “Mayhaw Jelly”? Go here and you can learn about it. Snippet:  It is a very southern plant that was collected in the springtime to make into jelly.  

Only a few rickety signs guide you to this reputable farm.  I love that.  Simple.  Unpretentious.  As I crossed over a long lonely stretch of train tracks, my car crunched over the little gravel road winding its way up to the farm.

An old rickety screen door creaked open and I felt transported to some other time.  The produce looked amazing.  I wanted to capture some photos.  Fruits and vegetables are so beautiful to photograph, but I couldn’t wait to fill my baskets with some of what I was seeing.  An apple tart?    I should make that.  No wait, look at that jar of fig preserves.  Figs are a childhood favorite of mine.

Look at the fresh sugar snap peas and the just-cut asparagus.  They looked like they had just been brought in and spilled into the many wooden bins inside Froberg that morning.  

This sweet little tot was so cute holding her huge strawberry.  She was dressed in a bright little outfit that had strawberries all over it.  

Strawberries.  I was definitely stuck on strawberries.  I wanted to make something with strawberries.  

I scooped up pails of strawberries dreaming of many different recipes I could make, when one of the farm workers asked if I had seen the blackberry fields outside.  

Blackberries?  Fields of blackberries?  I had to take a peek.  People aren’t really allowed in the blackberry patches but she said it was o.k.  They would be picking some that afternoon for sale the next day.  

I walked way out to the blackberry fields and could tell this was going to be a treat.  The fields were nothing short of delightful…magical even.  It was morning and no one was outside.  I felt like I was transported back to France where I would beseech my husband to stop randomly along a country road so I could roam up and down the grape vineyards.  He just shakes his head but smiles obligingly, knowing my quirky ways.

Blackberries are beautiful growing on their dainty vines, plump and juicy.  The deep dusky purple contrasts so playfully with the pop of bright pink blackberries yet to ripen.  The winding green leaves fluttered and swayed in the breeze and little flowers that were tucked here and there seemed to finish off this captivating scene.

I went to a very southern school in the deep countryside of Louisiana.  Our religion teacher, Sr. Smith, would look at us at the beginning of class, close her book and say “Go out girls! Go run, go be free, that is my religious teaching for today!”.  We would scramble outside lickety-split, eager for every precious minute of being outdoors.  

Often, we went straight to the blackberry brambles if it was springtime.  Our skirts became the bowls and they filled up with this delicious fruit.  We would run to the cafeteria, holding those skirts, to get little bowls, dump sprinkle sugar onto the blackberries, smash them up into the sugar, and taste a little bit of heaven.  Sr. Smith knew what she was doing.  She was teaching us to live freely and enjoy nature first-hand, not read about it in books.

After wandering slowly and admiring the vast blackberry patch, my quiet reverie was abruptly interrupted.  This huge bright red train came barreling down the tracks right in front of the farm!  The ground shook and  the blackberry vines swayed more as the clickety-clack got louder and louder.  The scene was jarring but it  just seemed to fit somehow into this country landscape.  I thought of all of the little boys and girls who would think this a terrific sight while munching on their juicy strawberries and blackberries.  

The train disappeared with a huff and a whistle and the air and ground settled right back to its peaceful aura.  

I noticed this huge, rambling tree stretching its ancient limbs almost to the ground.  An old battered tire with the worn out letters of “Froberg” were painted on its side.  How long has that tire been laying there?  

Strawberries.  They were still on my mind.  It was getting warm and my car was scented with all of my fruity baskets.  I saw some adorable little tartlets on the popular food blog Cannelle et Vanille the other day.  There was a photo of her sweet little girl delighting in her own little tartlet.  Each time we have travelled to Europe, my  kids point first to the petite individual tartlets in the patisserie windows.  I’ll give it a try – strawberry tartlets.
The filling Aran (of Cannelle et Vanille) used is called frangipane.  It is made with ground almond flour.  We were truly delighted with this light and sweet flavor and texture.  I baked some strawberries on top of the tartlets but then added more slices after they cooled because they were more vibrant and fresh-looking.

What a wonderful morning I spent wandering those enchanting blackberry fields.   The breeze was cool, the mood was relaxed…the entire farm seemed to be snuggled in the countryside truly lost in the past.  Lost?  No, not lost.  It seems perennial…waiting to be found by others; to give others the pleasure it gave me that spring morning.

Strawberry and Almond Tartlets
Makes 6 3-inch tartlets
 Pie crust of your choice
½ cup (110 g) unsalted butter, room temperature
½ cup (110 g) natural cane sugar
1 egg
½ tsp almond extract
1 cup (110 g) almond flour
1 Tbs (10 g) tapioca starch
¼ tsp salt
2 cups sliced strawberries

Pre-heat oven to 400F.

In a stand mixer, cream the butter and sugar with the paddle attachment until light. Add the egg and almond extract and mix until combined. Add the dry ingredients and mix.

Roll out the pie dough to 1/4-inch thickness. Cut 6 4-inch disks and fill tart molds with them. Cut off excess dough.

Fill the tart molds with frangipane and arrange the sliced strawberries on top. Bake for 20 to 25 minutes until crust golden. (Snippets notes:  I added more fresh strawberry slices on top after they came out of the oven just because it looked so pretty!)

Filed Under: Uncategorized Tagged With: blackberries, desserts, farmer's markets, frangipane, Froberg Farms, fruit, personal, strawberry, tartlets, tarts

Subscribe

Follow

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Linkedin
  • Pinterest
  • Tumblr
  • Twitter
  • Vimeo

Search

Copyright © 2021 Thyme & Sarah Kenney · Design by Jaime Hammack