100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.

Full Belly‘s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. Founded in 1985, Full Belly Farm is one of the oldest sustainable farms in California and supplies to beloved restaurants like Chez Panisse and Zuni Cafe.

• Seasonal recipes: Cook seasonally with recipes from Full Belly’s farm kitchen
• Farm life: Learn about life on one of California’s oldest sustainable farms―from animal husbandry to the rhythms of planting, growing, and harvesting four seasons of produce.
• How-to: Find practical advice on choosing the best produce, the difference between varieties, and how to garden with sustainable farming practices.
• CSA subscribers: CSA box subscribers will find it easy to cook along with Full Belly’s 100 seasonal recipes.

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Strawberry Thyme Shortcakes

We often don’t have good luck with our strawberries. One year, the deer ate nearly all of the plants in the fall. Another year, we put straw all around the plants, which brought in bugs and made the berries hard to find. This past year, a raccoon started eating the berries long before they turned red! Nonetheless, we continue to plant them because we need something to tide us over between citrus season and stone fruit season. They may not be the biggest money maker for the farm, but they sure do brighten our springtime days, and it is always fun to go out and hunt for ripe strawberries with the kids.

Strawberry shortcake is a springtime classic, and something the kids always ask to make the minute we have a critical mass of strawberries. For this recipe, I use a biscuit instead of a true shortcake. I find that the sweetness of the berries and whipped cream is quite enough, and I prefer a more savory biscuit instead of yet another layer of sweetness. I add thyme to the dough, and no sugar. Strawberries and thyme is a surprising and winning flavor combination. This biscuit also goes well with savory dishes and soups. Jenna

MAKES 9 LARGER OR 12 SMALLER SHORT CAKES, DEPENDING ON HOW YOU CUT YOUR BISCUITS

Biscuits

3 tablespoons (30 g) cornmeal

2 cups (240 g) all-purpose flour

2 tablespoons fresh thyme leaves, finely chopped

1½ teaspoons kosher salt

½ teaspoon baking soda

½ cup (115 g) unsalted butter, cut into small chunks and chilled (freeze for best results)

1 cup (240 ml) milk or buttermilk

Strawberries

4 cups (665 g) sliced (¼ inch/6 mm thick) hulled strawberries

½ cup (100 g) sugar

Squeeze of fresh lemon juice

Whipped Cream

1 cup (240 ml) cold heavy whipping cream

2 tablespoons powdered or granulated sugar

½ teaspoon vanilla extract

Make the biscuits: Preheat the oven to 450°F (230°C). Line a sheet pan with parchment paper or butter it lightly. Sprinkle 2 tablespoons of the cornmeal over the sheet.

In a food processor or medium bowl, combine the flour, thyme, salt, and baking soda. Add the butter chunks and pulse in the food processor or cut them in with a pastry cutter or fork, until the mixture resembles coarse crumbs.

Add the milk and gently fold with a spatula until just combined. Avoid overmixing.

Turn the dough out onto a floured surface and shape it into a square about 1 inch (2.5 cm) thick. Using a knife or bench scraper, cut the dough in half and stack one half on top of the other. Press gently into another square and repeat this process three to four times to create flaky layers that will easily pull apart when baked.

Transfer the dough to the prepared sheet pan. Sprinkle the remaining 1 tablespoon cornmeal over the top and cut into roughly 2-inch (5 cm) squares.

Bake until golden brown, about 15 minutes.

Set the pan on a cooling rack and let cool completely before assembling.

Macerate the strawberries: In a bowl, toss together the strawberries, sugar, and lemon juice. Stir to dissolve the sugar, then refrigerate to macerate until ready to use.

Make the whipped cream: In a stand mixer fitted with the whisk, whip the heavy cream on medium-high speed until soft peaks form. Add the sugar and vanilla and whip to your desired consistency (we like the softest of peaks). Keep refrigerated until serving.

Once the biscuits have cooled, gently pull them apart at the center (the layers should make this easy). Place a layer of macerated strawberries on the bottom half of each biscuit. Add a generous dollop of whipped cream, then top with the other biscuit half. Serve immediately and enjoy!

Recipe published with permission from Hardie Grant.