Oranges

Juicy, red strawberries lined nearly every stand at the farmer’s market last Saturday. You know it’s strawberry season when you can get three crates for under $10—we paid a mere $6 for all these gorgeous gems. So what to do with our overabundance of strawberries? We decided on an elevated version of strawberry shortcake by making orange pound cake with strawberry coulis.

It’s citrus season in California. Our farmer’s market has been brimming with all different types of oranges. Originally, I tried a different recipe to create a blood orange polenta cake, but it didn’t turn out so well. The texture was off, or at least, I wasn’t a fan. Then I found this orange polenta olive oil cake and thought it sounded like a winner. Sure enough, it turned out so much better than the first one.