| Strawberries,
a Prized Fruit, in Season |
| Local strawberry growers have plump berries ready to pick
as of the week before Memorial Day, but they are uncertain
as to how long the crop will last, due to the heavy rains
the first two weeks in May. However, the prices are dropping
rapidly in area supermarkets, and the berries are as juicy
and flavorful as ever. It will not be long before the freezer
jam production begins and the fresh strawberry pies are in
the refrigerator. |
| If you try only one recipe from this column, please select
the Fresh Strawberry Pie. This is one of the most-requested
recipes that I have ever published, and people cannot believe
how good the "goo" tastes. A fresh strawberry pie
is also a perfect "thank you" gift for a neighbor
or friend, especially if you bring along a canister of whipped
cream. It is very easy to make, and will be a real crowd-pleaser
for dessert. |
| Low in calories and high in vitamin C and fiber, strawberries
are the perfect Memorial Day packable picnic snack. Just wash
and hull strawberries and put them in a huge bowl next to
a freshly made bowl of whipped cream, and watch them disappear.
|
| The pick-your-own farm at the edge of Purcellville has been
disappointing in previous years. Two years ago, when the farm
was finally open to the public, the berries were found to
be trampled and too few to pick. |
| Last year was not much better. So, this year we are headed
to another pick-your-own farm, that is very kid-friendly and
has strawberries ready to pick. It is Mayne's, on Route 85
just south of Buckeystown, Md. Sure it is a bit of a haul,
but if you pack your lunch in a cooler, and eat as many berries
as you put in containers, it can be a fun day trip. |
| Berries are in for the next three weeks, they have 8-1/2
acres of fruit, and berries are $1.19 lb. They supply cartons.
Their phone number is (301) 874-2665. Call ahead to make sure
they have berries. Hours are 7 a.m. to 4 p.m. weekdays, 7
a.m. to 7 p.m. weekends. |
| Another farm that was recommended was also a haul, but it
always has good fruit. It is Cherry Hill Farm in Prince Georges
County. They advertise heavily, and have a website at www.cherryhillfarm.com
As with any place, call ahead to make sure they have fruit
available. |
| Here are some very inspiring recipes! |
| |
| Holly's
Easy Fresh Strawberry Pie |
| (This is my favorite summer dessert!) |
| 1 baked deep dish pie shell |
| 1 cup sugar |
| 1/8 tsp. salt |
| 2 1/2 Tbsp. cornstarch |
| 1 cup cold water |
| 2 Tbsp. white Karo syrup |
| 1/2 pkg. (3 oz. pkg.) strawberry jello |
| 1 drop red food color |
| Approx. 4 cups whole ripe berries (enough to make a heaping
pie) |
| Combine sugar, salt, cornstarch, water and karo syrup in
a saucepan. Bring to a boil and stir constantly until clear,
about 4 minutes. Set aside and let cool (if it is a warm day,
put it in the refrigerator for 10 minutes). Wash and hull
whole berries and shake dry. Arrange berries in the cooled
baked pie crust. Spoon cooled red filling over top of berries.
Refrigerate several hours before serving. |
| |
| Terry's Berry |
|
Spinach
Salad
|
| 2 bunches fresh spinach, washed and dried |
| 1 pint fresh strawberries, washed, stemmed and halves |
| 1/2 cup sugar |
| 2 Tbsp. sesame seeds |
| 1 Tbsp. poppy seeds |
| 1 1/2 tsp. minced onion (optional) |
| 1/4 tsp. paprika |
| 1/2 cup vegetable oil |
| 1/4 cup cider vinegar |
| 2 Tbsp. sliced almonds, toasted lightly in oven |
| Toast almonds in a 350 degree oven until just lightly brown.
Set aside to cool. Chop stems off spinach leaves and tear
spinach. Combine sugar, sesame and poppy seeds, minced onion,
paprika, vegetable oil and cider vinegar in a bowl, and whisk
together. Drizzle over strawberries and spinach, top with
toasted almonds. Toss gently and serve. |
| |
| Fresh
Berry Crumb Pie |
| 1/2 cup sugar |
| 1 1/2 Tbsp. cornstarch |
| 1 generous quart fresh strawberries, or combination of
fresh berries such as blueberries, raspberries and strawberries |
| Crumb crust |
| 1 cup hazelnuts or almonds, or a mixture |
| 2 cups flour |
| 1/2 cup sugar |
| 3/4 cup cold butter, sliced in small pieces |
| Preheat oven to 350 degrees. Roast nuts on a cookie sheet,
turning until lightly browned. Remove and cool nuts. When
cooled, chop in a food processor until finely ground, but
don't over chop, as they will turn to a paste. Mix chopped
nuts with flour and sugar, and using a pastry knife, cut the
bits of butter into the mixture until coarse crumbs form.
Using fingers, press into a bottom and sides of an 8 or 9-inch
tart pan. Reserve some crumb topping for the top. |
| To make filling, mix together the sugar and cornstarch,
and gently fold in berries. Spoon mixture into crust. Top
with remaining topping. Bake for 30 minutes, until bubbly.
Cool for 10 minutes. Serve with French vanilla ice cream. |
| |
| Pam
Griffis's Delicious Strawberry Cream Pie |
| Pre-baked pie shell |
| 4 cups strawberries |
| 1 tsp. lemon juice |
| 1/2 tsp. almond extract |
| 1/2 cup water |
| 1/2 cup sugar |
| 1 Tbsp. cornstarch |
| 1 Tbsp. water |
| Wash and hull berries. Slice enough to make 1 1/2 cups and
place in a saucepan with water and sugar. Bring to a boil
and cook for 5 minutes, stirring to mash berries. Drain off
juice through a sieve. Save juice and discard berry pulp (see
note below). Return juice to saucepan. Combine cornstarch
and water and stir into juice. Cook over medium heat stirring
well until thick and clear. Remove from heat and add lemon
juice and almond extract. Cool. Save remaining berries to
arrange over filling (next step). (Note: As far as the discarded
berry pulp, this is usually eaten by the cook.) |
| Filling: |
| 1 cup heavy cream |
| 1/2 cup sugar |
| 8 oz. cream cheese |
| 1 tsp. vanilla |
| 9-inch baked pie shell |
| Whip cream until stiff. Set aside. Using same beaters, beat
cream cheese, vanilla and sugar until smooth. Fold in whipped
cream, and turn into a baked pie shell. Arrange remaining
berries over filling. Spoon cooled glaze over top and chill
until ready to serve. |
| |
| Strawberry
Cream Ring |
| 1 cup sugar |
| 1/3 cup boiling water |
| Red food color |
| 4 egg whites |
| 1 tsp. vanilla |
| 1/8 tsp. salt |
| 2 cups heavy cream, whipped |
| Approx. 1 qt. strawberries |
| 1 cup heavy cream |
| Coconut |
| Cook sugar and water until syrup spins a thread
(235 degrees). Use a candy thermometer to get the exact temperature.
Add a few drops of red food coloring. In a separate bowl,
beat egg whites until stiff, gradually add hot syrup, and
continue beating until cool and light. Add vanilla and salt.
Fold in whipped cream. Pour into a 2 quart ring mold and freeze.
At serving time, un-mold and fill center with fresh strawberries
(sweetened with sugar if desired). Sprinkle coconut on top
of ring. Border the rings with puffs of whipped cream, using
remaining cup of whipped cream, or use one puff of cream for
each serving. Serves 12-16. |
|
Strawberry
Bread
|
| 3 cups whole strawberries, sliced |
| 2 cups sugar |
| 3 cups flour |
| 2 tsp. cinnamon |
| 1 tsp. salt |
| 1 tsp. baking soda |
| 1 1/4 cups oil |
| 4 eggs, beaten |
| Slice strawberries. Place in a medium bowl. Sprinkle lightly
with a little sugar. Preheat oven to 350 degrees. Butter and
flour two 9 x 5 inch loaf pans. Combine flour, cinnamon, rest
of sugar and salt and baking soda in a large bowl and mix
well. Blend oil and eggs into strawberries. Add to flour mixture.
Divide batter between pans. Bake loaves until tester inserted
in centers comes out clean, about 40 to 50 minutes. Let cool
in pans on rack for 10 minutes. Turn loaves out and cool completely.
Makes 2 loaves. Serve with strawberry cream cheese. Store
loaves in the refrigerator in a sealed container. |
| |
| Strawberry
Cake |
| 1 pkg. white cake mix |
| 3 Tbsp. self-rising flour |
| 1 pkg. (3 oz.) strawberry jello |
| 1 cup liquid shortening (corn oil) |
| 1/2 cup cold water |
| 4 eggs |
| 10 oz. pkg. frozen strawberries (thawed), or sliced sugared
fresh berries |
| Sift dry ingredients together into a bowl. Add oil. Mix
on medium speed. Add eggs one at a time along with water.
Blend in 1/2 strawberries with spoon. Pour into greased and
floured 10 inch cake pans. (May also use a 9 x 13, but layers
are much better.) Bake at 350 degrees for 20 to 35 minutes
or until done. Cool well before frosting. |
| Frosting: |
| 1 stick margarine |
| 1 box powdered sugar |
| Strawberries added to make it a spreading consistency |
| Cream strawberries and sugar and add strawberries. Frost
the cake. |
| |
| Chocolate
Dipped Strawberries |
| 1 quart fresh whole large strawberries, washed |
| 8 oz. semi-sweet chocolate |
| 1/2 cup heavy cream |
| 1 tsp. vanilla |
| In the top of a double boiler, melt the chocolate, stirring
constantly, (don't scorch chocolate). Stir in cream and vanilla
and remove from heat. Cool slightly, and dip dried strawberries
in to coat and arrange on a serving dish to chill. Use fresh
mint leaves as a garnish. |
