Ripe Seascape Strawberries
prepped berries individually frozen for storage (then I put into freezer bags: great smoothie additions!)
Fresh Strawberry Storage: keep cold! When picked ripe strawberries simply don't 'hang out' well, even in the fridge. Some folks have reported to me over the years that putting the berries in a single layer in a tupperware type flat tray thing with a paper towel at the bottom truly improves storage time. See Photo above of the frozen berries: that's what I do for winter smoothies. Even more families report to me that they're lucky if their strawberries make it home from the short trip between their CSA pick up site and their home.
Slow Cooker Strawberry Jam
3 quarts hulled strawberries
4 cups sugar
Put berries and sugar in the slow cooker and mix completely. The sugar will bring out juices in the berries. Turn onto high, and bring to a boil. Remove the lid, mash berries with a bean or potato masher. Boil uncovered until it's the thickness you like, mashing/stirring occasionally. I liked it at about 1 quart. Cool then store in jars in fridge or freezer, or process as you would any strawberry jam for shelf storage.
Fresh Strawberry Syrup
adapted from Emeril Lagasse
1 pound fresh strawberries, hulled and diced (about 3 cups) (can use last years frozen berries)
1 cup sugar
3 tablespoons fresh orange juice
1/2 teaspoon finely grated orange zest
In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)
Yield: 2 1/2 cups
Strawberry Spring Salad
Submitted by Brigid, recipe originally from Cooking Light
3 tablespoons white wine vinegar
3 tablespoons water
1 tablespoon honey
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups quartered strawberries
1 (10-ounce) bag Italian-blend salad greens (about 6 cups)
4 teaspoons toasted pine nuts
Combine first 6 ingredients, and stir well with a whisk.
Combine strawberries and greens. Add vinegar mixture; toss to coat. Sprinkle with nuts.
Here's how I store strawberries when I have too many to eat in one sitting:
-to freeze for smoothies/juicing: I remove the green part (is that that the calix?), wash lightly and dry carefully by putting them on a clean dish towel. Then I put them on a rimmed baking sheet and I put that in the freezer for a couple of hours. Then I remove that, place the individual frozen berries in a freezer zip loc bag or another more permanent freezer container. (I'm trying to reduce my use of plastic anywhere in my life I can.) -julia
Herbed Romaine Salad with Strawberries, Sunset Magagzine, April 2007
1/2 cup raw (unsalted) pistachios
10 to 12 oz. romaine lettuce hearts, cored and roughly chopped
1/3 cup fresh tarragon, torn into small pieces
1/3 cup fresh mint leaves, torn into small pieces
12 ounces strawberries, hulled and quartered lengthwise
1/4 cup fresh lemon juice
2 teaspoons minced shallot (about 1 medium)
2 teaspoons honey
1/8 teaspoon salt
3 tablespoons mild olive oil
6 ounces good-quality mild feta cheese (see Notes), cut into triangles
1. Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.
2. In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.
3. Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.
Roasted Strawberries with Lemon Thyme from Staffan at Perbacco:
At Perbacco they cut up the strawberries, add some sugar and lemon thyme, then roast em' in the oven!
Jeremy's Strawberry Pie recipe by Jeremy Fletcher
6 cups sliced strawberries (about 3 baskets)
1/3 cup + 1/2 tsp sugar
1/2 cup rice flour
1/2 tsp cinnamon
1/8 tsp cloves
double pie crust (3/4 cup flour, 1/3 cup butter, pinch salt, 5 Tbsp cold
1 Tbsp butter
1 tsp rose-water
Roll out bottom crust in a 9" pie pan. Mix 1/2 cup sugar, rice flour, cinnamon and cloves together. Sprinkle 1/4 cup of the sugar mixture over the crust. Layer with 3/4 cup of the berries. Alternate sugar and berries until all are in the crust. Roll second crust and crimp over pie, piercing in several places to vent steam. Bake at 400 degrees for
25 minutes. Shortly before the time is up, melt the butter and rose-water together. Remove pie from oven and brush the top with the butter mixture. Sprinkle the remaining 1/2 tsp sugar over the top, and bake the pie for another 10 minutes.
MOMíS STRAWBERRY SLUSH recipe from Nancy Beth Garrett, a csa member
2 cups strawberries
1 cup sugar
2 cups buttermilk
Blend all ingredients in a blender until nearly smooth (some people like a few strawberry chunks, some donít, you decide). Pour into an 8X8Ē pan and freeze. When thoroughly frozen but not hard as ice, cut up into chunks and re-blend until it achieves a sherbet consistency. Scoop into bowls and eat promptly. This looks very pretty in small wine glasses. Garnish with a slit strawberry or a couple of mint leaves (but donít let the mint get into the slush.)
EASIEST STRAWBERRY SHORTCAKES
Enriched with a little cream and sugar, jumbo-size refrigerator
shortcakes worthy of the season's best berries. Since there are more biscuits in the tube than you'll
need, you could bake extras at the same time and save them for breakfast the next day.
1 10.8-ounce tube large refrigerator biscuits (Such as Pillsbury
Grands Buttermilk Biscuits)
1 tablespoon plus 1/2 cup chilled whipping cream
3 tablespoons sugar
1 1-pint basket strawberries, hulled
1 teaspoon fresh lemon juice
Preheat oven to 375¡F. Place 2 biscuits on ungreased baking
sheet. Brush tops with 1 tablespoon
cream; sprinkle with 1 tablespoon sugar. Bake until golden, about 14 minutes. Cool 5 minutes.Place half of berries in bowl. Add remaining 2 tablespoons sugar; crush berries with fork. Slice remaining berries; add to bowl. Mix in lemon juice. Whip remaining 1/2 cup cream to soft peaks. Slice warm biscuits in half horizontally. Place bottoms on plates. Spoon most of berry mixture over,dividing equally. Cover with tops. Top with cream and remaining berries.
2 Servings; can be doubled.
STRAWBERRY AND MACAROON PARFAITS
2 cups sliced hulled strawberries (about 12 ounces)
1 10-ounce package frozen strawberries in syrup, thawed
1 1/2 cups coarsely crushed Italian-style almond macaroons or crushed almond biscotti
1 pint vanilla frozen yogurt
4 additional strawberries (optional)
Mix sliced strawberries and strawberries in syrup in medium
bowl. Divide half of strawberry mixture
among four 10- to 12-ounce goblets or wineglasses. Top with half of macaroons and small scoops of
frozen yogurt. Repeat layering. Top each with 1 fresh strawberry, if desired.
This recipe originally accompanied Lemon-Almond Buttermilk Loaf
3 1/2 cups sliced hulled strawberries (about 16 ounces)
1/4 cup sugar
1 1/2 tablespoons balsamic vinegar
Toss all ingredients in medium bowl. Let stand at room temperature
form, at least 1 hour and up to 3 hours.
Makes about 3 cups.
FRESH STRAWBERRY MARMALADE
A wonderful topping for crepes or for vanilla ice cream.
2 1-pint baskets fresh strawberries, hulled, quartered ( or
a 1 # clamshell....)
1 1/2 tablespoons sugar
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
2 teaspoons balsamic vinegar
Stir strawberries and sugar in large bowl. Let stand until
berries release juices, about 5 minutes. Stir in marmalade,
lemon juice and vinegar. Chill at least 30 minutes and up
to 4 hours.
Makes about 3 cups.
Bon Appetit June 1998
STRAWBERRY ITALIAN ICE
1 pint fresh strawberries, trimmed
1/4 cup sugar
2 teaspoons fresh lemon juice
2 cups ice cubes (about 11)
Put a 9- or 10-inch metal cake pan in the freezer. In a
blender blend the strawberries, the sugar, and the lemon
juice until the mixture is smooth and the sugar is
dissolved. Add the ice cubes, blend the mixture until it is
smooth, and pour it into the cold pan. Freeze the mixture
for 30 to 40 minutes, or until it is frozen around the edge
but still soft in the center, stir the strawberry ice,
mashing the frozen parts with a fork, and spoon it into 2
Gourmet April 1991
Strawberry Agua Fresca
Makes 1 quart
1 big basket of strawberries, hulled and sliced (about 2 1/4
2 1/2 cups water
3 tbsp. sugar, or to taste
juice of one lime (about 1 1/2 tbsp)
Blend water and strawberries in a blender (in two batches; it
fit at once). Pour through a strainer. Stir in sugar and lime juice. Chill
thoroughly and/or serve over ice, as desired.
Spinach-Strawberry Salad with Goat Cheese Bruschetta
1/4 C sugar
2 tbsp. sherry or white wine vinegar
1 1/2 tsp. sesame seeds, toasted
1 1/2 tsp. olive oil
1 tsp. minced red onion
1/4 tsp. poppy seeds
1/4 tsp. Hungarian sweet paprika
1/8 tsp. salt
6 C torn spinach (about 1 lb.)
2 C halved strawberries
2 tbsp. slivered almonds, toasted
1 log goat cheese, cut into 6 slices
6 slices french bread, toasted
Combine the first 8 ingredients in a jar; cover tightly and
vigorously. Combine the spinach and strabwerry halves in a large bowl and
toss gently. Pour the dressing over the spinach mixture, tossing gently to
coat. Spoon one cup of salad onto each of six plates; sprinkle each
serving with 1 tsp. toasted almonds. Spread cheese over toast slices; top
each salad with 1 bruschetta.
Strawberry Spritzer from L.A. Times 6/27/99
1 cup strawberries or raspberries
1 Tablespoon water
1 1/2 teaspoons sugar
1 bottle white wine, chilled
2 to 2 1/2 cups sparkling water, chilled
chilled raspberries or strawberries, for garnish
ice cubes, optional
Puree fruit, strain if using raspberries. Ad water to thin, if necessary. Stir in sugar, chill for 1 hour. Stir puree again to be sure sugar is dissolved. Put 1 Tablespoon puree in chilled wine glass. Add about 1/2 cup wine and 1/4 to 1/3 cup sparkling water. Stir. add garnish fruit and ice cubes, if using.
Strawberry Lemonade from L.A. Times 6/27/99
1 cup sugar
6 cups water
1 pint strawberries
1 1/3 cups lemon juice, chilled
1 lemon, thinly sliced
12 large ice cubes
small whole and sliced strawberries, for garnish
mint leaves, for garnish
Bring sugar and 2 cups water to boil; stir until sugar is dissolved. Add remaining water. Refrigerate until well chilled, at least 6 hours.Puree pint of strawberries. Chill 1 hour. To serve, combine lemon juice, 1 cup strawberry puree, lemon slices and ice cubes. Adjust water if too lemony. Garnish with mint leaves.
an original recipe created by Lena Wiley and Ileana Conviser
2 cups frozen strawberries
1/5 cup sugar
7 Tbsp chocolate sauce
1. Cut strawberries when still frozen into little flakes about the size of 4 mm.
2. Sprinkle on sugar in different places. Mix well.
3. Pour chocolate sauce on.
4. Let strawberries defrost.
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