If you, too, find yourself at the frantic end of the fruit timeline, may I suggest making a compote? It’s a fancy phrase for a cooked fruit syrup, and it’s just the thing to stretch the edibility of your produce by a few more days. Simply simmer your berries with a splash of vanilla and a spoonful of honey. The compote will keep in the refrigerator for three days, where it’s ready to be enjoyed over pancakes, yogurt and shortcake.
You can make a quick and easy shortcake from ingredients you keep on hand. To improve the nutrition, I suggest swapping half of the usual white flour with protein- and fiber-rich whole-wheat flour. Yes, the whole-wheat flour makes the shortcake denser, and yes, the easiest leavener, yeast, is currently in short supply. To balance the heft of whole wheat, I add an egg, baking powder and buttermilk. You forgot to lay in a supply of buttermilk? Me too. Instead, I sour regular milk with fresh lemon juice. (Vinegar works, too.) Gently combine the wet and dry ingredients, and press the dough into a cast-iron skillet or baking dish. Twenty minutes later, you have a delicious dessert that is nutritious to boot.