Welcome to a special collaborative edition of Cooking with Scott. This week I partnered with Christie at GoldenLifePHX on WordPress. This special edition is brought to you courtesy of the abundance of strawberries we were able to purchase from the 3000 Club at Market on the Move.
What is Market on the Move? I am glad you asked. Market on the Move is part of a charitable organization where for a small $10.00 donation you can get up to 60 pounds of food. The program is designed for you to share the produce, canned goods, water, and other items with friends, family, neighbors, or others in need. Market on the Move buys produce from produce brokers that was rejected for distribution for it not being the right shape, lack of demand, or it is not perfect quality for various reason before it ends up in the landfills. If you check out their Facebook page you can find a location near you and see what this week’s shipment will contain.
This week they were having a special on strawberries. While some items come with a limit on what you can get, the strawberries were unlimited. If you don’t mind a little processing and have some jam or other recipes ready to go this is a great way to get a lot of strawberries for a low cost. It is also a great way to get just about anything you may need (even girl scout cookies). Just be warned the sweeter the deal the longer the line can be, but if you go, bring a wagon or large bag and discover this hidden gem.
Christie and I did just that. Of the two flats of strawberries we were able to save more than half. The fist idea was jam, the second was this week’s recipe from Joy the Baker‘s book Homemade Decadence: Strawberry-Ginger Crumb Cobbler.
This recipe was broken down into two simple parts, the topping, and the filling. The topping is a breeze of mixing butter, flour, brown sugar, oats, salt, and a nut of your choice together in a medium bowl. Don’t be afraid to get your hands dirty and really toss the topping together.
Next get out your baking dish and add the strawberries, sugar, ginger, and cornstarch. Mix them all together with a small handful of topping until everything is well incorporated. Once complete, top it all off with the remaining crumble topping and slide it into the oven for 40-45 minutes.
Once done let it cool off a bit and serve with a nice big scoop of vanilla ice-cream for a sweet summer treat.
Well that is it for this week’s collaborative Cooking with Scott. Tune in next week for another delicious recipe that you can share with friends, family, or neighbors. As always if you would like the full recipe get a copy of her book Homemade Decadence. Well until next time enjoy what you bake, and bake what you enjoy.
-Scott-
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