The Most Interesting Lawnmower in the World

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BayronGrasshopping

Here is Bayron operating the Grasshopper mower.  This Kubota-diesel-powered Grasshopper zero-turn mower is one of a series of investments we have made in increased fuel efficiency.  We don’t always use it to mow lawns, but when we do, we prefer Grasshopper Kubota-powered mowers.
It is the most interesting lawnmower in the world.

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Strawberry-Rhubarb Mint Cobbler

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StrawberryRhubarbMintCobbler

A mojito-inspired dessert recipe for summer, strawberry-rhubarb mint cobbler, from www.purewow.com (photo courtesy of www.sweetrevenge.com):
Strawberry-rhubarb filling:
1 1/2 lb rhubarb, sliced crosswise (about 6 cups)
1 1/2 lb strawberries, hulled and quartered (about 5 cups)
1 1/2 cups sugar
Zest and juice of 2 limes
1/4 cup all-purpose flour
1/4 cup fresh mint, thinly sliced
Biscuits:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
Zest of 1 lime

4 tablespoons cold unsalted butter, cut into small pieces

1 cup low-fat buttermilk
Turbinado sugar
1.  Preheat oven to 350.  Make the filling:  In a large saucepan, combine the rhubarb with half of the strawberries, the sugar, lime zest and lime juice.  Cook over low heat, stirring frequently, until the sugar dissolves and the rhubarb and strawberries begin juicing, about 3 minutes.  Increase the heat to medium and continue to cook, stirring, until the liquid comes to a boil, about 4 minutes.  Add the flour and stir constantly until the mixture thickens, about 2 minutes.  Remove from heat and add the remaining strawberries and the mint.  Pour the mixture into a 9-inch cake pan.
2.  Make the biscuits:  In a large bowl, whisk the flour with the baking powder, salt and lime zest.  Add the butter and blend it in by hand until the butter is roughly the size of peas.  Using a spatula, add the buttermilk until the dough comes together.
3.  Scoop evenly-sized mounds of the dough over the filling, spacing them about 1/4 inch apart.  Sprinkle the top of the biscuits with turbinado sugar.  Bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes.  Let cool slightly before serving.

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Ina Garten of the North Fork

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JaneCottrellInTheCherries
With her culinary knowledge and sophistication, Jane Cottrell is the Ina Garten of the North Fork.

When you visit the fruit stand, we invite you to speak with Jane about her recommendations for how to prepare your fruit, vegetables, and baked goods, how to combine them, and how best to serve them so as to bring out the full amplitude of flavor.  Jane Cottrell is a valuable culinary resource, to be found only at Wickham’s Fruit Farm.
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Jane Cottrell’s Strawberry Recipe

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BrownSugar

Here’s a recipe from Jane Cottrell with some of her characteristic panache, combining strawberries with sour cream and brown sugar:

Set aside equal amounts of sour cream and brown sugar, as well as the whole, washed berries you intend to eat.
Holding each berry by the calyx, dip first in sour cream, then in brown sugar.

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