Carson and Bees was proud to participate in the 3rd Annual Farm to Table Benefit Dinner at Yokayo Ranch on June 13. Elizabeth partnered with Cerro Negro Strawberries and the Mendocino Grain Project to make strawberry shortcake (soaked in honey, of course). She was one of about two dozen chefs paired with local food producers, and the food was out of this world.
The event raised $9,000, which will help local farmers with small grants like the one Carson and Bees received earlier this year. It will also help fund the Farmers Market EBT/Food Stamp Match program, which helps farmers and low-income community members alike. Win-win!
To learn more about the Good Farm Fund (the fundraiser dinners are extraordinary and happen three times a year), visit http://www.goodfarmfund.org.
Good Farm Fund 2017 Strawberry Shortcake Recipe
- 2 cups Mendocino Grain Sonora flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 cup salted butter, cold
- 1 cup whole milk
- In a large bowl, combine flour, sugar, and baking powder. Cut in butter. Gradually stir in milk until a soft dough forms.
- Drop spoonfuls of dough on a lightly greased baking sheet. Bake at 400° for 10 minutes or until lightly browned. Cool on a wire rack.
- 1 pound Cerro Negro strawberries
- 1/4 cup Carson and Bees honey
- 1 teaspoon hot water
- Wash, de-stem, and slice strawberries.
- Mix water and honey to form a thick slurry.
- Pour over strawberries, cover, & refrigerate for up to 24 hours; stir occasionally.
- Serve with biscuits and whipped cream. Enjoy!