The low here in Memphis last night was 37, possibly a record, and the high today only 56. Brrrr. This is Memphis, folks, where it’s usually in the 90’s by May!! I may be the only person enjoying the cool weather, but I am loving it!
The local farmers, however, enjoy it, um…. not so much. At the market, they were wrapped in sweaters & jackets & hats & scarves & gloves. The only thing that kept it from being completely miserable was the fact that despite days of weather predictions of rain, rain , rain, and floods, the day dawned bright and sunny. Not warm, but sunny. No peonies yet – and usually they have peaked & are done by now. I did find wonderful strawberries – and the vendor said there was frost on the patch last night. Frost! In Memphis? In May!?!?!?
The local berries are tender and sweet and a beautiful red color. It’s the time to eat them as is. But in case you’ve bought too many, here’s the recipe for strawberry bread. I like it just plain for breakfast or with afternoon tea. I’ve given a recipe for strawberry butter before…but if you’ve made the bread and want something to dress it up, it’s easy to spread on a thin layer of butter and/or strawberry jam.
- 1 1/2 cups flour
- 1 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/4 cup pecans
- 2 10-oz packages strawberries, thawed and drained
- Mix flour, sugar, soda, baking powder, and salt. Make a well in the center. Mix beaten eggs, vegetable oil, pecans, and drained strawberries. Pour strawberry mixture into dry ingredients and blend just to moisten.
- Pour batter into a greased (or sprayed) loaf pan and bake at 350 degrees for 1 hour. Remove and let cool for 5 minutes, then remove from pan. Cool further or serve warm.