Sunday, June 5, 2016
May is over! The sun has been shining, and we even had a few days in the 90s! Our week is looking mostly sunny, with some chances of rain! This is a perfect week to visit some local farms, and pick some ripe, juicy, ruby-red strawberries!
Strawberry season is coming to New Hampshire, and we have dozens of farms across the state growing the floss-patch fruits! Visit NH Pick-Your-Own Farms Page, sponsored by Brookdale Fruit Farm, to find a pick-your-own strawberry farm near you, then grab your baskets and get picking!
We advise you call before going, to make sure picking times have not changes, and check on crop readiness. Some strawberry crops may not be ready until June begins.
WebMD says, “The heart-shaped silhouette of the strawberry is the first clue that this fruit is good for you.” One serving of strawberries can match an orange for vitamin C capacity; they are low-calorie, very high in antioxidants, and the perfect pop-able shack all on their own!
1. Find full, firm, completely red berries.
2. Smaller berries are usually the most flavorful.
Strawberries may be a more versatile fruit than most believe. Besides sweet pastry filling and topping, strawberries pair well with vegetables and even meat! Here are some strawberry-inspired recipes to get you cooking with your fresh-picked, New Hampshire strawberries! Feel free to share your strawberry recipes and picking tips in the comments section below, or on our Facebook page!
1 1/2 quarts ripe strawberries, hulled
4 1/2-5 Cups Sugar
1/4 Cup Lemon juice
1. Stir strawberries with lemon juice in a large saucepan over medium heat. Stir occasionally for 40-60 minutes.
2. Mix in Sugar.
3. Bring to a boil and cook until mixture is syrupy and thick, about 15 minutes.
4. Ladle into hot, sterilized jars and proves for 10-29 minutes in boiling water, or refrigerate in air-tight container for up to 2 months!
Boxed white cake mix (and all necessary ingredients listed on box)
1-1 1/2 Cups strawberry preserves
1 1/2 Cups fresh strawberries, sliced
1 can prepared cream cheese frosting
Strawberry extract to taste
1. Prepare cake mix per box instructions.
2. Stir in Strawberry preserves and sliced strawberries.
3. Bake according to box directions, adding 3-5 minutes, until a toothpick comes out cleanly.
4. Remove cake from oven and set aside to cool.
5. Scoop canned frosting into a mixing bowl.
6. Add strawberry extract by the ½ teaspoonful to taste (be mindful of texture here!)
7. Frost cake, serve.
1 tbsp butter
2 cups strawberries, hulled, halved
½ tsp ginger
¼ cup sugar
2 tablespoons balsamic vinegar
1. Place strawberries in a bowl.
2. Pour vinegar and sugar over strawberries.
3. Stir gently and well.
4. Cover, and let sit at room temperature for 1-4 hours.
4. Spoon over French vanilla ice cream.
10 ounces fresh spinach (rinsed, dried, and torn)
1 quart strawberries (rinsed, hulled, and sliced)
2 Tablespoons sesame seeds
Poppy seed dressing
1. Toss spinach with strawberries
2. Sprinkle with sesame seeds
3. Drizzle with poppy seed dressing to taste.
1 pound fresh strawberries (rinsed & sliced)
1 tablespoon olive oil
1/4 teaspoon ginger
1/4 teaspoon clove
1/2 teaspoon chili powder (or your favorite pepper, diced)
1/4 cup equal parts water with lemon or lime juice
1/4 cup strawberry preserves
Salt and pepper to taste
1. Heat sliced strawberries in saucepan with olive oil.
2. Stir in ginger, clove, chili powder, water and citrus juice, and preserves.
3. Simmer for 7-8 minutes.
4. Season to taste with salt and pepper and spoon over fish, chicken, or pork.
Here are our favorite strawberry recipes from Pinterest!