wral and got to be NC Agriculture present

Brian and Lisa

Recipes with Lisa and Brian

Lisa Prince, NCDA&CS and Brian Shrader, WRAL will bring you seasonal recipes featuring ingredients grown and available right here in North Carolina.  Whether it’s breakfast, lunch, dinner or the holidays, throughout the year we plan to show you a variety of delicious and creative ideas that you and your family can enjoy.  Remember if you are looking for the best and the freshest ingredients when you are making any recipe, It’s Got to Be NC Agriculture.

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Video Links
Mile High Strawberry Pie Strawberry-Blueberry Cupcake Freeze
Rustic Strawberry Shortcake Blueberry Scones
Blueberry Lemon Cream



North Carolina Blueberries and Strawberries –
How sweet!

all may recipes

This is one of my favorite times of the year.  Spring is here and that means warmer weather, the flowers are in bloom and we get to enjoy those sweet delicious berries.  One of the best parts of my job is meeting the farmers across our wonderful state. One such farmer, Nanette Truelove whose family runs DJ’s Berry Patch in Apex, www.djsberrypatch.com was kind enough to send me her family cookbook.  I enjoyed reading her recipes so much; we decided to share a few in this edition of Local Dish. Our North Carolina berry season goes by quick so enjoy it while they are here and freeze lots of berries to enjoy all through the year. To find a pick your own stand in your area go to: www.ncfarmfresh.com

Recipes -Click here for a printable version


mile high pie

Mile High Strawberry Pie

Thanks to Bill Leslie for sharing this delicious recipe.  But he is going to have to show me how you get all that delicious filling into one pie!
I suggest freezing the extra in individual dessert cups.

  • 1/2 cup of slivered almonds
  • 1- 9 inch deep dish pie shell, unbaked
  • 1.5 cup fresh NC strawberries or 10 oz. pkg. of frozen but thawed berries
  • Pasteurized egg whites equivalent to 3 eggs (for example: Egg Beaters)
  • 1 Tablespoon of lemon juice
  • 1 Cup of Sugar
  • 1 teaspoon of vanilla
  • 1 Cup of whipping cream - whipped

Press almonds into pie shell and bake until golden brown, about 10-12 minutes at 375 degrees. Puree or mash strawberries, pasteurized egg whites, lemon juice, sugar and vanilla and beat until very stiff.Fold in whipped cream. Spoon into pie shell and freeze for at least five hours. Remove from freezer 15 minutes before serving.

 


rustic shortcake

Rustic Strawberry Shortcake

This dessert is perfect with a scoop of ice cream or whip cream.  This strawberry shortcake is old-fashioned goodness at its best. 

  • 1 quart NC strawberries washed, capped and quartered
  • 1 cup sugar
  • 2 cups self-rising flour
  • ¼ cup canola oil
  • 1 cup milk

Mix the strawberries and ½ cup sugar together and set in the refrigerator.  Heat the oven to 450 degrees.  Spray an eight inch round layer cake pan with cooking spray.  In a mixing bowl, mix the flour, ½ cup sugar, oil and milk.  Pour the thick dough into the cake pan and bake for 15-17 minutes or until the dough is golden brown.  Invert the large shortcake out on to a plate and let it cool then split it horizontally with a bread knife.  Cover the bottom layer with the strawberry mixture, and then place the top layer of cake.  Cut individual servings.


berry cupcake freeze

Strawberry-Blueberry Cupcake Freeze

You can also make this using one large ripe banana in place of the blueberries.  These are great little individual treats. Garnish with a slice of strawberry, a blueberry or some whip cream.

  • 1 pound NC strawberries washed and capped
  • ½ cup NC blueberries
  • ¼ cup lemon juice
  • 2/3 cup sugar
  • 16 ounce Cool Whip

Place the strawberries, blueberries, lemon juice, and sugar in a blender and liquefy.  Using a whisk blend the mixture and the Cool Whip together.  Place paper muffin liners into a muffin pan and fill each cup with the mixture.  Cover with cling wrap and freeze individual servings.  Makes 24.


blueberry scone

Blueberry Scones

Freezing the blueberries first works best.  Serve these warm with butter or the lemon cream recipe (search Blueberry Lemon Cream).

  • 2 cups self-rising flour
  • ½ cup sugar
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup canola oil
  • 1 teaspoon vanilla
  • 1 cup NC blueberries

Glaze:

  • 1 beaten egg
  • 2 Tablespoons sugar

Preheat oven to 400 degrees.  Combine all the dry ingredients with a whisk.  In another bowl, whisk together the buttermilk, egg, oil, and vanilla.  Blend the wet mixture into the dry mixture.  By hand, add in the blueberries (freezing first, works best) and gently knead the dough 5 or 6 times to mix in the berries.  Spray a 15 x 10 x 1 inch baking pan with cooking spray and place the dough ball in the center.  Mash the dough into a flat disc 1 inch in height.  Whisk the second egg and sugar together well and brush the egg glaze over the entire tip of the patty of dough.  Use a sharp knife to cut the dough into 8 pie wedge pieces.  Move each piece to separate them at least 2 inches apart.  Bake for approximately 16 to 22 minutes.  The scones are done when they are a golden brown color. Serves eight.


blueberry lemon creme

Blueberry Lemon Cream

This is a great dessert to make ahead and have ready to serve. I also like to add a little granola as a topping. The lemon cream is delicious on scones.

  • 4 ounces of soft cream cheese or Neufchatel cheese
  • ¾ cup vanilla yogurt
  • 1 teaspoon honey
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 2 cups NC blueberries
  • Whipped cream

Place the cream cheese in a medium mixer bowl.  Drain off any liquid from the yogurt and add the yogurt and honey.  Beat the mixture on high speed until the cheese and yogurt have a light and creamy consistency.  Mix in the lemon juice and zest.  Layer the lemon cream and blueberries in a wine glass or dessert glass. Refrigerate until ready to serve topped with whipped cream.  Serves six.



Related Links

Farmers Market Page
Horticulture Crops Home Page
NC Availability Chart
NC Farm Fresh


Past Recipes

Apr.'12 - It’s Time to Grill some Beef
Mar. '12 - March is NC Egg Month on Local Dish
Feb. '12 - February is Sweet Potato Month on Local Dish
Jan. '12 - Ring in the New Year with North Carolina Pork
Dec. '11 - Got to be NC Christmas
Nov. '11 - The WRAL Morning Team does Desserts
Oct. '11 -Time to Serve Up some Fresh NC Seafood
Sept. '11 - Love A Fair and all that great Food!
Aug. '11 - Enjoy the Last of NC Summer Fruits and Veggies
July '11 - July is Seafood Month
June '11 - North Carolina Vegetables are Here
May '11 - It's Berry Season in North Carolina
Apr. '11 - North Carolina Eggs are Incredible!
Mar. '11 - Spring Chicken
Feb. '11 - North Carolina Beef
Jan. '11 - January is Pork Month
Dec. '10 - Enjoy the Holidays with Comfort Food and Homegrown Greenery
Nov. '10 - Family Favorites to Enjoy for the Holidays
Oct. '10 - Fall Harvest
Sept. '10 - Celebrate What's Great!
August '10 - Tomatoes, Tomatoes, Tomatoes
July '10 - Cool Summer Recipes
June '10 - Celebrate July 4th
May '10 - Berry Season

Apr. '10 - Eggs
March '10 - Sandwiches
Feb. '10 - Heart Healthy month
Jan. '10 - Pork -The other white meat
Dec. 09 - Goodies, Gifts and Greenery for the Holiday
Nov. 09 - Thanksgiving
Oct. 09 - NC Seafood

Winning State Fair Recipes
Veggies, Melon and Shrimp
Peaches and Tomatoes
Herbs and Vegetables
Berries
Beef
Eggs
Pork

Holiday 2008
Poinsettias and Chef Royal
Fall 2008
Gardening and Apples
Summer Vegetables and Shrimp

Peaches

Entertaining

Berries

Seafood

Holiday 2007

Got to be...Thanksgiving

Cabbage and Sweet Potatoes

Tomatoes and Herbs

Summer Cooking with Commissioner Troxler

Apples


 
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