Oh. My. Gosh.  I had always heard that Oregon berries are pretty wonderful, but I had no idea how amazingly delicious they would be!  We are in the midst of strawberry season, and Chris and I can't get enough of them.  One of the fun things about being a vendor at the Farmer's Markets is trading with other vendors, and swapping pies for berries seems like a good deal to us!  We have been sampling the strawberries from our friends at Deep Roots Farm, Sungold Farm, and Heavenly Harvest, and they are all fantastic. 

Last weekend we came home with half a flat of strawberries (which were traded for a Cheese & Veg pastie and a Beef & Stout pie!), and we have been eating them with yogurt, whizzed up into smoothies, with vanilla ice cream and Two Brothers chocolate sauce, and just by the handful every time we pass through the kitchen. 

I also baked this Strawberry Streusel Cake, which is a recipe from my favorite food writer, Nigella Lawson.  This cake might not win any beauty contests, but it is another sweet way to savor strawberry season!  I used lucsious Seascape strawberries from our mates at Heavenly Harvest farm.

 Strawberry Streusel Cake

3/4 cup sugar

2 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

2 sticks of chilled butter, cut into small cubes

1 cup sour cream

1 large egg

2 tsp vanilla

1 tbl brown sugar

For puree:

2 tsp cornflour

2 tsp vanilla

2 punnets of strawberries, hulled

3 tablespoons strawberry jam (optional)

To make puree, make a paste of cornflour and vanilla, and add to blender with the berries and jam.  Puree until smooth.  Set aside.

Preheat oven to 350.  Grease a 9 inch springform pan.

Combine sugar, flour, baking powder, and baking soda in a large bowl.  Using tips of your fingers, rub in butter cubes until mixture resembles coarse breadcrumbs.  Remove 1/2 cup and set aside, and then mix in sour cream, egg, and vanilla to the main bowl.  Mix well.

Use a fork to combine the reserved mixture with the brown sugar.  Sprinkle evenly across the top of the cake, then bake for 45-50 minutes or until lightly golden.  Cool, and then serve as is, or with vanilla ice cream or a dollop of creme fraiche.    

Eating seasonally is a good thing to do for many reasons. Eating fruits and vegetables at the peak of their season means they will taste way better than the pale-fleshed hothouse tomatoes languishing in the produce aisle in the dead of winter. When you purchase local, seasonal food, you are also directly supporting small farms rather than ginormous food companies that ship food all over the world. Taking advantage of whats in season is also a fun cooking challenge, inspiring you to try new recipes and methods of cooking. I remember one summer in Australia when we had grown WAY too many beets in our garden. For weeks we are tons of beet and goat cheese salads - and don't get me wrong, they were delicious. But pretty soon I was making gorgeous beet dips, sneaking beets into lasagnas, and I even made a chocolate-beet cake that was really yummy. So go to a farmer's market and get inspired by what's in season in your area.

Here are a couple of good seasonal eating resources:

Seasonal Cornucopia

Sustainable Table