So berry delicious
by Lisa Davis
Special to The Star
May 14, 2013 | 2464 views |  0 comments | 5 5 recommendations | email to a friend | print
Local strawberries are best — and easiest — when eaten fresh

Have you ever bought a package of strawberries at the grocery store, only to discover that the ones hidden down there on the bottom are underripe or overripe? I figured out a way to solve that problem.

I buy local.

Strawberries — fresh-picked, vine-ripened strawberries — are showing up now at local farmers’ markets and pick-your-own strawberry farms.

My daughter and I recently went picking at C. Watts Farm in Munford, and in a half-hour we had picked two gallons of red, ripe berries. Not a flavorless one or a mushy one in the bunch.

Back home in the kitchen, I was pressed for time (or maybe I was just feeling lazy). I simply hulled most of the berries and popped them, whole, into freezer bags and froze them. The rest of the berries went into the fridge, where they were consumed in a matter of days.

If I’d wanted to keep them longer, I would have tried giving them a vinegar bath to kill any mold spores. In a bowl, mix   3 cups of   water with 1 cup white vinegar. Wash berries, then drain and rinse. Place berries in a salad spinner lined with paper towels and spin until dry.)

The fresh berries have gone into salads, or been served as dessert with a simple dip.

The frozen berries have gone into breakfast smoothies and eventually, some of them might get sliced up to cook into pancakes or muffins — if I’m ever feeling less lazy.

KIWI-STRAWBERRY SMOOTHIE
My go-to smoothie is ½ cup of frozen strawberries and ½ cup of Wright Dairy buttermilk, mixed in a blender until smooth. (If that’s too tart for your taste, add a drizzle of maple syrup.) The following recipe is a little more work.

1 kiwi
½ cup strawberries (fresh or frozen)
½ to 1 banana (fresh or frozen)
⅓ cup orange juice
⅓ cup plain yogurt
1 teaspoon honey
2-3 ice cubes if not using frozen fruit

Add ingredients to blender and mix until smooth.

STRAWBERRIES WITH SOUR CREAM AND BROWN SUGAR
A lazy person might just spread a little Nutella on a strawberry and call it a day, but with only a little more work you can dip fresh berries in this creamy deliciousness. Use whole strawberries and leave the tops on for easier dipping. Set out a bowl of strawberries, a bowl of sour cream and a bowl of brown sugar. Dip a strawberry in the sour cream, then in the brown sugar, and eat. The tart and sweet tastes meld in a surprising and wonderful way.

STRAWBERRY-ARUGULA SALAD
Hull and slice a pint of strawberries and put them in a large salad bowl. Toss with 2 tablespoons balsamic vinegar and several grinds of black pepper. Let sit for 5 minutes. Add a bunch of arugula, some crumbled goat cheese and a sprinkle of salt; drizzle with olive oil, toss and serve.
— “Mark Bittman’s Kitchen Express”

SPINACH-STRAWBERRY-GOUDA SALAD
Trim, wash and dry spinach, arrange in serving dishes. Trim and wash strawberries, slice. For dressing, mix together 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon honey; salt and pepper. Grate gouda cheese and sprinkle over spinach. Place strawberry slices on top and drizzle with dressing just before serving. (You only need a little bit of this flavorful dressing!).
— Moore Farms and Friends, Wedowee

STRAWBERRY-GOAT CHEESE LETTUCE WRAPS
Wash and drain lettuce leaves (butterhead or round leaves work best).

Wash and trim stems off of strawberries: cut in half if they are large or use whole for smaller berries.

Place a little scoop of goat cheese in the middle of a lettuce leaf, add a strawberry and wrap up into a little bundle.

Pop into your mouth and enjoy!
— Moore Farms and Friends, Wedowee

STRAWBERRY SAUCE
1 cup strawberries (fresh or frozen)
1 to 2 tablespoons sugar
A few drops of fresh lemon or lime juice

Place all ingredients in a blender or food processor and puree. Will keep for a week or longer in tightly covered container in fridge. Serve over ice cream, or use the sauce to make strawberry sorbet; simply put the sauce in an ice cream maker and follow the instructions for your machine.

This recipe works for other berries as well.
— “Moosewood Cookbook” by Mollie Katzen

PICK YOUR OWN STRAWBERRIES

• C. Watts Farm, 351 Oak Grove, Munford, 256-493-0916. Expects to have strawberries through the end of May. Open most days, call or check the farm’s Facebook page for hours. New this year is a sluice where kids can pan for gemstones.

• Norris Farm, 1261 Alfords Bend Road, Hokes Bluff (outside Gadsden), 256-492-1108. You-pick or they-pick strawberries. Call for hours and directions.

Comments must be made through Facebook
No personal attacks
No name-calling
No offensive language
Comments must stay on topic
No infringement of copyrighted material


Friends to Follow



Most Recommended

So berry delicious by Lisa Davis
Special to The Star

Today's Events

event calendar

post a new event

Saturday, April 19, 2014

Marketplace