Berry picking time!!!

It's that time of the year, that as I travel down the road I look for the sign that tells me the Strawberry fields have opened up and are ready and ripe for the picking.  Even M.L. is looking for the signs and asking, "Are we going to go this weekend?  Are they open yet?"

Finally, a couple of days ago, the sign appeared by the road to let us know they were open!!

For us, that means a Saturday of Berry picking!  We go to Strawberries on 903 and spend the morning, or the afternoon, or the day (whichever) playing around the farm.  You can pick your own strawberries or buy them by the pint,

order you fresh cuts of pork or beef, step up to the produce area and look at the wonderful fresh produce, flowers, and plants, gawk at the carton's of fresh eggs,

walk through the barn area and see some of the animals (pigs, sheep, rabbits, peacocks), ride the hay wagon out to and through the cow pasture, and when it is nice out you can step over to their ice cream shack and get a fresh milkshake!

The kids love walking up and down the rows and picking their own basket of strawberries and we always come away with a ton. 

Then head home to have fresh strawberry shortcake and several other strawberry related recipes.  We also take most of our strawberries and make fresh strawberry preserves to keep us through till the next year.

Here are some of my favorite strawberry recipes for a wonderful strawberry filled meal from start to finish!  Let me know if you like them!

Strawberry Lemonade



Ingredients

• 2 cups water
• 1 cup sugar
• 1 tablespoon grated lemon peel
• 1 cup fresh lemon juice
• 1 pint fresh strawberries, hulled and halved
• 2 cups cold sparkling water or club soda
• Ice
• Mint sprigs, garnish
• Whole strawberries, garnish

Directions 

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries

Strawberry and Mozzarella Salad

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
• 1 8-ounce container of strawberries, hulled and sliced
• 3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
• 1/4 cup fresh basil leaves, cut into ribbons

Directions

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.

Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Pork with Strawberry Balsamic Sauce

 

Ingredients

• 2 Cups Strawberries
• 1/4 cup good-quality balsamic vinegar
• 2 tsp sugar
• 4  pork cutlets
• 2 tbs olive oil
• 1/4 cup chicken stock
• Dressed mixed salad leaves, to serve
• 1/3 cup shredded basil leaves, to garnish

Method

1. Preheat the oven to 400°F
2. Halve strawberries and place in a glass or ceramic bowl with vinegar and sugar, then set aside for 15 minutes.
3. Season pork cutlets with salt and pepper. Heat oil in an ovenproof frying pan over medium-high heat. When hot, sear the cutlets until golden on both sides. Transfer to the oven and cook for 10 minutes. Transfer to a plate and cover loosely with foil, then rest for 5 minutes.
4. Place frying pan over medium heat and add stock. De-glaze the pan, then bring to the boil. Add the strawberry mixture, reduce heat to low and just heat through. Season with salt and pepper.
5. Divide pork cutlets and salad leaves among serving plates. Top pork with sauce and sprinkle with basil.

Strawberry Shortcake

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray
• 6 tablespoons frozen reduced-calorie whipped topping, thawed

Directions

1. Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
2. Preheat oven to 425°.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
5. Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Enjoy your strawberries and remember to support your community by buying local ingredients and utilizing the small business owners!