I needed something fast to bake and instantly thought of these buckwheat shortcakes from the book Pure Desserts. Combining a few simple ingredients, flour, buckwheat flour, baking powder, sugar, salt, and cream; baking in a 425 degree oven yields 9 lovely little shortcakes...great on their own when right out of the oven or of course, with strawberries and cream.
I picked up these strawberries from the farmers market. (Gosh, I really need to take a course in food plating or food styling...the strawberries look so awkward!) Quite surprised to see strawberries still around and the seller at the Thames Farm Stand told me that they are a varietal that they can harvest well into the fall. After doing a bit of research I found that these strawberries are likely an "everbearing" varietal. They were small but sweet, soooo good! Too bad, there are bound to be several that are overripe and bruised. Here is a short video by the Ontario Berry Growers Association on how the "everbearing" or "day-neutral" strawberries are grown here in Ontario. Hmmm, I just might have to make a fall strawberry picking trip!
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