Have you been to your local farmer’s market lately? Summer is in full force (here in the northern hemisphere), which means the local farmers are bringing out the best and freshest fruit, veggies, and berries you’re going to find (outside of your own garden).
Our city’s farmer’s market is held midweek from 3pm-7pm, and we head over straight from work. We start with a bite to eat (there are a few vendors offering veggie friendly meals, including pizza with vegan cheese), and succumb to the vegan cakes offered by one of the bakers. Fully fueled, it’s time to browse the produce (from here, I’ve come home with the prettiest eggplants), crafts (who doesn’t want deliciously scented, all natural, handmade soaps), and take home yumminess (jams, hummus, and ginger syrup, oh-my!).
This week, I picked out some local strawberries with the intention of baking up a summery, berry bread. Soft, moist, and almost cake-like, it surpassed my expectations. I also loved that it retained some if it’s natural pink colour.
1 1/4 cups All-Purpose Flour
2/3 cup Sugar
1 tsp Baking Soda
1 cup Pureed Strawberries
1/3 cup Canola Oil
2 tsp Lemon Juice
1 tsp Vanilla Extract
1/4 tsp Salt
Preheat oven to 350°F and prepare one 8 1/2 x 4 1/2 inch loaf pan.
Stir together the flour, sugar, and baking soda. Set aside.
Blend the pureed strawberries, oil, lemon juice, vanilla, and salt until thoroughly combined. Add to dry ingredients and stir until just combined.
Spoon into prepared pan, and smooth top. Bake for 40 – 50 minutes (until an inserted toothpick comes out clean).
Cool in pan for 10 minutes before transferring to rack.