• GrowNYC Education

Greenmarket at Home: June



GrowNYC’s new “Greenmarket at Home” monthly video series provides a glimpse of what’s in season, shopping tips, and COVID-related safety protocols at our markets.


The June video includes information about P-EBT (Pandemic-Electronic Benefit Transfer). This $420 EBT food benefit will be distributed to each NYC child whose school participates in school breakfast and lunch programs. Families who receive these benefits can boost their buying power by spending them at GrowNYC Greenmarkets and Farmstands: for every $5 of EBT spent, customers receive an additional $2 Health Buck for fruits and vegetables. Find a Greenmarket or Farmstand near you.


The second half of the video is all about a favorite early summer fruit: strawberries! Learn a few quick, easy, and fun ways to enjoy strawberries in desserts, savory dishes, and beverages.


Combine sweet strawberries with their tart seasonal companion to make a tasty dessert:


Strawberry Rhubarb Coffee Cake

(adapted from a recipe by Diana Rattray)


Ingredients

Filling

· 3 cups sliced rhubarb

· 2 cups sliced strawberries

· 2 Tablespoons lemon juice

· ¾ cup sugar

· 1/3 cup cornstarch


Topping

· 1½ cups all purpose flour (you can substitute gluten-free 1-to-1 flour)

· ½ cup sugar

· ½ teaspoon baking powder

· ½ teaspoon baking soda

· ¼ teaspoon salt

· ½ cup butter, cut in small pieces

· ¾ cup yogurt or sour cream or buttermilk

· 1 egg

· 1 teaspoon vanilla


Preparation:

1) Preheat oven to 360 degrees.

2) In a large saucepan, combine rhubarb, strawberries, and lemon juice. Cover, but stir occasionally for 5 minutes. In a bowl, combine sugar and cornstarch, then add this to

fruit in pan. Bring to a boil over medium heat, stirring constantly until thick and then turn off heat.

3) In a mixer, combine flour, sugar, baking powder, baking soda, and salt. Add in butter and blend a few times. (If doing this by hand, cut the butter into the other ingredients until it resembles coarse crumbs.) Add in yogurt (or sour cream or buttermilk), egg, and vanilla. Blend until all ingredients are combined and you have a thick batter.

4) Spread fruit mixture into a 9x13 baking dish. Spoon dollops of the batter on top and smooth out so it is an even layer.

5) Put in oven and bake for 35-45 minutes until the top golden brown. The fruit may bubble over, so be sure to put foil or a baking sheet below the tray.

6) Let cool before eating – the fruit will be bubbling and very hot.

7) Enjoy on its own or with cream or ice cream.

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