Strawberry- Basil Scones for the Summer


| 7/19/2017 9:28:00 AM


Tags: recipes, baking, scones, sweets, John Ivanko, Michigan,

Fustini-cookClass_3911

We’re adapting to climate change, and that means taking advantage of our fresh strawberries ripening as quickly as our basil – in Wisconsin!  We also whittle away at our carbon dioxide emissions with, among other things, generating our own power with PV and wind turbine systems, cooking with sun ovens and working from our farmstead (no commutes).

On a recent trip to the food travel hotspot known as Ann Arbor, Michigan, I joined in a hands-on class at Fustini’s School of Cooking where we made some delicious scones from scratch. We’re always learning, right? Why not pick up some pointers for new ways to incorporate more healthy oils and vinegars into our cooking? While we sell high acid foods under our state's cottage food law, very soon we'll be able to sell our baked goods as well, perhaps like these scones, recipe shared below.

Named after the stainless steel drums used to store balsamic vinegars and olive oils, Fustini’s offers imported cold-pressed oils and aged balsamic vinegars from small-batch growers and select artisans, many from Italy. While Fustini’s Oils & Vinegars has several stores, tasting rooms and cooking schools only in Michigan, they do ship their products nationally.

If you’ve ever had a scone that dryly crumbled apart or was full of so much sugar you got a buzz, you’re not alone.  But Fustini’s scones are super moist, light on the sugar and big on flavor. And their strawberry basil combo uses two things that now ripen around the same time on our farm, thanks to the changing climate.



The secret? Fustini’s basil infused extra virgin olive oil and Fustini’s strawberry balsamic imported from Madena, Italy. “The base for the basil infused olive oil is made from the Arbequina Olive from Jaen, Spain,” says Jill Gardner-Bakewell, General Manager for Fustini’s. “It is infused in the US.”






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