This recipe is from Christy Wright, a CommonGround volunteer from Delaware. There are 16 states across the U.S. that have CommonGround volunteers! CommonGround is a farmer-driven, volunteer program created to clear up misconceptions and enhance the trust and awareness among urban consumers for today’s agriculture. CommonGround serves as a partnership between the nation’s soybean and corn checkoffs.
Christy and her siblings started a successful family business that runs to this day out of what began as 4-H and FFA horticulture projects as kids in Bridgeville, Delaware. Her parents always had a large garden, and Christy and her siblings would sell their extra harvest from a picnic table at the end of their street. Eventually, her dad built them a covered wagon. They would stock it up with produce they picked throughout the day and leave the wagon manned through the “honor system.” They welded a money box to the wagon and allowed customers to add up and pay for the goods themselves. This operation not only taught Christy the value of hard work and running a business, but also helped her pay for a car and her college education in food and agribusiness management.
Because Christy previously worked as an agriculture teacher, she remains passionate about advancing agricultural education, nutrition education and eliminating child obesity. She was excited to join the CommonGround Delaware program in the summer of 2011 in order to share her stories about today’s food and farming with consumers.
Strawberry Lemon Pound Cake
1 frozen pound cake
1 tbsp. unflavored gelatin
1 1/4 c. water
1 package lemon flavor instant flavor pudding and pie filling
1/4 cup fresh lemon juice (optional)
1 egg white, unbeaten
1 pint fresh, strawberries (sliced)
1 can refrigerated whipped cream
Fresh strawberries for garnish
1. Cut pound cake lengthwise into two layers and arrange side by side in an 8 inch square cake pan (cut sides up).
2. Set aside. Prepare pudding following package directions except reduce milk to 1 3/4 cups.
3. Beat in dissolved gelatin and lemon juice. Let sit for 5 minutes.
4. Add egg white.
5. Beat on highest electric mixer speed for five minutes.
6. Fold berries into mixture. Pour over cake. Chill until firm enough to cut, at least one hour.
To serve, cut into squares. Top with a puff of whipped cream, sliced strawberries, or a whole strawberry. Yields 9 squares.