Strawberry-Balsamic Stoneground Cornmeal Muffins

live in the (berry stained) now.
Strawberry-Balsamic 
Stoneground Cornmeal Muffins

strawberries in all things because they are everything.

It recently came to my attention that I've been approaching this whole strawberry thing wrong for a good portion of my adult life. Call it something of a culinary epiphany. Each year I dutifully drive to the u-pick, spend the better part of an afternoon plucking perfectly ripe little gems straight from the plant, haul my pounds and pounds of berries back home and proceed to jam and can for what feels like days. Because of this my pantry shelves look mighty impressive, and I always have holiday gifts covered, but I eat shamefully few strawberries during their sadly brief season. As this summer began, I took stock of my still jam-packed (that's a pun, mind you) larder and decided NEVER AGAIN. Too much damn jam and not enough berries in my belly. This year I'm making a change. No more unnecessary self-denial.

Strawberries in/ on/ over all the things until there are no more. 

I'm living in the berry-stained moment.

Strawberry-Balsamic 

Stoneground Cornmeal Muffins

(makes 1 dozen medium muffins)

1c stoneground cornmeal

1 1/4c whole wheat pastry flour

1/2c unrefined sugar

1Tbsp baking powder

1tsp baking soda

1/2tsp finely ground sea salt

2tsp apple cider vinegar

1.5tsp vanilla extract

2c fresh strawberries, hulled and quartered

1Tbsp fresh lemon juice

1c unsweetened non dairy milk

1 Tbsp balsamic vinegar

1/4c canola or other neutral oil

extra sugar for dusting tops of muffins

Strawberry-Rhubarb Balsamic Crumble

'tis the season for such things.

Strawberry-Rhubarb Balsamic Crumble.

things to be thankful for.

The transition from spring to summer can be a rough one. Almost overnight the once irresistible idea of leisurely days spent hanging out in back yards and on porches pales in comparison to spending said days in our underwear on the couch under an air conditioner.  But there is a brief moment in early New England summer where strawberry and rhubarb seasons align perfectly. I think it's Mother Nature's way of helping to ease the seasonal cross-over, gently reassuring us that everything will be ok. Yes, we'll be sweating through our clothes for the next two and a half months, but for now THERE ARE STRAWBERRIES. And rhubarb.
And those two things in combination are enough to make the whole "spring allergies become summer headaches coupled with unavoidable sunburn
and sweating profusely until fall" thing worth it.

So, we will gather rhubarb and we will stand in the sunshine, plucking ripe berries straight from strawberry plants until our fingers are stained red 

and we will remember that we are lucky. 

Even if we are a little bit overheated.

this is a good place to be standing.

Strawberry-Rhubarb Balsamic Crumble

(Serves 4-6)

 Filling:
2c washed and hulled strawberries, halved or quartered
1 1/2c rhubarb, sliced into 1/4" pieces
1Tbsp unrefined sugar
1Tbsp freshly squeezed lemon juice
1/2tsp  lemon zest
2Tbsp balsamic vinegar

Topping:
1/2c whole wheat pastry flour
1/2c light brown sugar
1/4c vegan butter or slightly chilled coconut oil
1/2tsp ground sea salt
1/2tsp vanilla
1tsp cinnamon + extra for topping
fresh mint for garnish (optional)

Strawberry-Rhubarb Ginger Compote

finally, the stars (or the seasons)  have aligned.
Strawberry-Rhubarb Ginger Compote

Compote filled jars, ready for the canning bath. 

Rhubarb, scrubbed, trimmed and chopped.

I love almost everything about living in New England. The weather (yes, even the winters), the politics, the Red Sox, but one thing I absolutely detest is the misalignment of rhubarb season and strawberry season. Rhubarb comes out strong and early and is dwindling by the time strawberries make their first appearance. That leaves precious little time to indulge in the combination of the two. Well, this year I wasn't going to stand for it. This year I kind of cheated. A fortuitous road trip down south resulted in my returning home with a car-full of strawberries (not a bad way to travel) and visions of preserves dancing in my head.

And it's rhubarb season here in the northeast!

Compote ingredients: sliced strawberries, minced ginger,
chopped rhubarb organic sugar, lime juice and white wine.

So what are we waiting for?

Let's get canning, shall we?

Strawberry Rhubarb Ginger Compote

You will need 3 half pint (8 oz) canning jars

or
6 quarter pint (4 oz) canning jars

with bands and lids

1 lb (about 3 1/2- 4cups) strawberries, 

washed, hulled and halved

1 1/2c thinly sliced rhubarb

2 Tbsp finely minced ginger

1/2 lime, juiced

1 Tbsp sweet white wine

1/4 c organic sugar

A couple of notes:

*This recipe will make about a pint and a half of compote. Canning is the best way to preserve the compote for an extended period of time, but it can also be made and stored in the refrigerator for about a week. 

*The texture of the finished compote will be a bit on the runny side, more the texture of applesauce than jam; it can be spooned over fresh fruit, baked goods or ice cream and even stirred into a breakfast porridge. 

Combine all ingredients in a medium sized saucepan
and bring to a gentle boil. 

Reduce heat and cook, stirring occasionally, until the fruit releases its juices
and the rhubarb breaks down, approximately 10-12 minutes.

The compote should have a texture similar to applesauce when done. 

Meanwhile, sterilize and prepare canning jars, lids and bands. 

Ladle jam into hot jars, leaving 1/4" of headspace. 

Wipe rims, center lids and tighten bands on jars. 

Process in a boiling water bath for 10 minutes. 

Remove jars from water and place on a rack to cool. 

Check to make sure jars are sealed after 24 hours.