Lucas, the kids and I are heading out of town today for a long weekend away in Virginia to see family and enjoy an always-appreciated change of scenery. I want to make sure I leave you with a post this week, though, and even though I don’t have the time to really compose a full one (I still have to pack! We leave in T-minus two hours! The insanity!), I can at least give you a little Springtime food inspiration for the weekend ahead … 

Washington D.C. is a city filled with fantastic farmer’s markets, community gardens and food co-ops and I’m ashamed to say that I haven’t spent nearly as much time as I would have liked exploring all that these little gems have to offer. This weekend, however, we celebrated Mother’s Day and as such, I exercised my right to choose our activity for the day – seizing the elusive, golden opportunity to do whatever I want with zero complaints from my darling family. So, as it were, we ventured into the city and spent a little bit of time at one of its many farmer’s markets, meandering our way up and down the long and bustling aisle, trying not to bump into any of the other eager patrons. For me, this is a favorite seasonal activity and I relish the chance to see what treasures lay in store at each stall. My sweet husband, bless his heart, was content to occupy my 18-month old son while little Elle and I conducted “some serious business with the farmers,” as she put it. She was so proud to carry the bags of vegetables and fruits for me as we walked from one vendor’s station to the next, and she made sure to wish each and every being with whom she made contact a very happy Mother’s Day … men included. Dogs too. She’s nothing if not considerate and inclusive.

We shopped quickly and happily, stopping only when the bags became too cumbersome for her little hands to carry. On the drive home, our car smelled like the Spring bounty with which it was filled – of scallions, thyme and basil. Strawberries, soil-encased beets, and rainbow carrots. Chard, Tuscan kale, garlic scapes. Needless to say, the salads at my house have been significantly more inspired over the past few days. I baked a bubbling hot strawberry cobbler yesterday as well, and I swapped out my usual all purpose flour for some punchy rye. I also added some coconut flour into the topping mix and the combo of the two is absolutely wonderful – a new favorite for me. You can find each type of flour in your regular supermarket’s baking aisle, and I think it is worthwhile to invest in a couple different types of flour, to keep your baking pantry nicely stocked with more than just “white flour.” Rye is a great place to start.

Okay, with that … I’m off. I’ve got the aforementioned packing to complete and two hungry, blue-eyed kids who are (semi)-patiently awaiting their next feeding. Until next week, friends!

Strawberry Rye Cobbler RECIPE

*adapted from Wholehearted Eats

INGREDIENTS

for the base: 

6 cups fresh strawberries, washed, hulled and sliced

1/2 tsp cinnamon

1/2 tsp freshly grated nutmeg

Splash of vanilla extract

1/3 cup granulated sugar

for the biscuit topping:

1/2 cup coconut flour (alternatively, you could process shredded unsweetened coconut on your food processor and use this if you happen to have it on hand)

1/2 cup rye flour

1/4 cup all purpose flour

1/3 cup granulated sugar

1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

4 tbsp butter, chilled and cut up into small pieces

1/2 – 2/3  cup almond milk

1 tsp vanilla extract

1 tsp apple cider vinegar

DIRECTIONS

Preheat your oven to 400 degrees F.

Butter or spray a small baking dish or 8 x 8″ pan. Add the berries to the pan and toss with the cinnamon, nutmeg, vanilla, and sugar. Bake for 10 minutes to allow the strawberries to start cooking. Meanwhile, prepare the biscuit topping.

In a medium bowl, combine the three flours, sugar, cinnamon, baking powder, baking soda and salt. Stir to combine evenly.

Add the vinegar to the almond milk and allow it to sour while you finish the topping.

Cut in the butter with a pastry blender or a fork (you can also use your fingers, if you prefer) until you have small, pea-sized bits running evenly throughout the flour mixture. It should resemble course crumbs.

Pour 1/2 cup of the soured almond milk mixture into the flour mixture and stir to evenly combine. Add a bit more almond milk if it seems dry, stopping when you have the consistency of a drop biscuit dough or thick muffin batter.

Drop the topping in six evenly-sized spoonfuls onto the berries in the baking dish (it will spread out as it cooks). Bake for 23 – 25 minutes or until lightly golden brown. Serve with ice cream!