Submitted by Linda Hundt 
 

As we are entering strawberry rhubarb pie season - indulge in its wonder!  If you are short on time, try this delicious strawberry rhubarb dumpling recipe to savor the season...

Cut two pounds of 1” pieces of fresh rhubarb and stew in 2 cups of water and 1 1/2 rounded C. of sugar and 1 tsp. of orange zest, 1/2 tsp. of fresh lemon juice until tender and rather thick. Stir frequently to avoid scorching. Add two C. washed, hulled & sliced, in-season strawberries. Pour the mixture into a buttered three-quart casserole dish or 9” deep-dish pie pan. Make homemade dumplings (recipe below) or Bisquik dumplings as directed and drop my spoonfuls on fruit mixture. Bake at 400 degrees for 10 minutes then cover casserole dish and bake for an additional 15-20 minutes until bubbly and dumplings are done. 

Buttermilk Dumplings 

• 2 C. plus 3 Tbsp of cake flour
• 1/2 tsp. salt
• 4 tsp. baking powder
• 2 tbs. of sugar
• 4 tbs. of Crisco shortening
• 1 C. buttermilk 
   

Whisk dry ingredients. Blend with pastry blender butter and shortening until mixture looks like coarse corn meal.  Mix in buttermilk just until sticky. Drop on fruit mixture, so dumplings are NOT touching. Bake as directed above.

These super flavorful mashed potatoes are the perfect compliment to our Downtown Market Whitefish. We purchased the aged Gouda from Apertivo. Check it out at the Downtown Market and be sure to stop and say hi to owners Amy Ruis and Kate Leeder!

• 6 small to medium, unpeeled Yukon Gold potatoes (from an outside market vendor)
• 2 Tbsp. butter
• ¼ C. milk
• ¼ C. aged Gouda cheese, grated (from Apertivo)
• 1 tsp. chopped chives (from an outside market vendor)
• Flavored salt (available from Spice Merchants… owner Lisa Freeman)
• Pepper, to taste
• 1/3 C. sour cream

Wash, boil, and mash the potatoes. Add the butter and milk to a small saucepan, heat until butter is melted. Add to the mashed potatoes. Add the Gouda, chives, and pepper. Just before serving, gently fold in the sour cream so that swirls of sour cream remain. Serve the white fish on top of the potatoes… YUM!

Submitted by Gail Junion-Metz  

This time of the summer there are tons of fresh veggies ripening in gardens and available at farm markets or farm stands. This recipe is a super fast and easy way to turn late summer veggies into a tasty side dish that everyone will love.  

• 2 medium plum (Roma) tomatoes
• 1 medium zucchini
• 1 small eggplant
• 2/3 C. olive oil
• ½ C. fresh basil, finely chopped
• 3 Tbsp. shallots, minced (or sweet yellow onions, if you don’t have shallots)
• 4 cloves garlic, minced
• ½ tsp. kosher salt
• 1 ¼ C. dry bread crumbs, finely crumbled   

Halve tomatoes lengthwise and scoop out seeds. Cut zucchini into 3” lengths and hollow out to remove seeds. Cut eggplant in half lengthwise and scoop out slightly. In a bowl, combine oil, basil, shallots, garlic and salt, Stir in bread crumbs and mix well. Fill each veggie with a few spoonfuls of stuffing. Put veggies on a baking sheet. Bake uncovered at 400 degrees for 10-15 minutes until veggies are fork tender and crumbs are slightly browned. (You may have to remove the tomatoes before the other veggies are done cooking.) ENJOY!