Strawberry Tart…From Blog Post to Magazine Cover

May 5, 2016 ~ Teresa Blackburn ~ 25 Comments

EN_May_June2016_L10_Cover

It is a proud moment in blogging when a post ends up on the cover of a magazine!

In May of 2015 I posted a blog featuring “A Mother’s Day Tennessee Strawberry Tart” and now May 2016…one year later my tart is the cover story of the May/June Edible Nashville. Thanks Jill Melton and Edible!

There is nothing so sweet as the beginning of Strawberry Season. Every May the Downtown Nashville Farmer’s Market begins to fill up with local farmers offering pints and quarts of berries and this May is no different. I bought my first berries this past weekend. I picked up a couple of extra cartons for gifts for my daughters. Yes Strawberries do say love!

So in honor of Tennessee Strawberry time I am going to share previous posts I have done which feature fresh, local, Spring Strawberries.

Here is where you will find the full recipe and original story with how-to photos to make “A Mother’s Day Tennessee Strawberry Tart”.

Want to keep some of that berry-goodness for later in the year? “Strawberries Fresh Picked & Put Up!” is the easiest of recipes for making a few jars of freezer strawberry jam.

“Saturday, Spring Strawberries, Buttered Toast…..” My partner, Wouter, shares his Dutch “recipe” for enjoying the first Spring strawberries…sugared on buttered toast.

And last, but not least, if you want to spend a bit more time and really impress your family and friends then you might want to try out this recipe for “Ruby Red Strawberry Victoria Sponge Cake with Lemon Mascarpone Filling”. It is a stunner!

If I were a berry I would enjoy resting on top of a sponge cake, dusted with powdered sugar….or swirling around in sweet juice in a canning jar for all to admire….or being wrapped up snuggly in a blanket of dough. Wouldn’t you?

http://www.teresablackburnfoodstyling.com http://www.foodonfifth.com

Saturday, Spring Strawberries, Buttered Toast and My Week in Photos

May 17, 2014May 17, 2014 ~ Teresa Blackburn ~ 35 Comments

Wouter, who is Dutch, introduced me to this style of eating small, sweet strawberries on toasted bread with butter.

Not really a recipe, here is what you do to for the best Saturday, May 17th, breakfast ever…..

1. Wash 1 pint of small, local, sweet strawberries under cool running water. Remove caps & put into a bowl, cutting larger berries in half. Sprinkle berries with a bit of turbinado/raw sugar. Crush a few berries with a fork. Let sit while you make toast.

2. Slather toasted bread with softened butter, top with berries & another light dusting of sugar. This simple way of eating berries allows them to retain their flavor without being overwhelmed by other ingredients. It is just magical. Thanks Wouter.