Saturday, July 18, 2015
Weekend Cooking: What To Do With All Those Strawberries
It’s strawberry season in my neck of the woods. The U-Picks are busy places right now. Moms with kids, older couples, families were all lined up with their containers ready to get picking. I was there too with mine. In just over an hour, I had four big containers full. Like every other year, I picked more than planned!
So what did I do with all those strawberries? First, I made freezer jam. A lot of it! I used Club House Freezer Jam Gel Powder. Three packages makes about 16 cups of jam. It’s easy to make- no cooking required. All you need is jars and freezer space. I have enough jam for the year now. I’ll have that summer taste all winter.
One of my favorite recipes for the strawberry season is Martha Stewart’s Strawberry Tart. It’s another easy recipe. There’s a baked crust, then a layer of cream cheese filling, topped with cut strawberries. I don’t usually brush the berries with red currant jelly like the recipe says. It doesn’t make a big difference.
Something new I tried this year is a Strawberry Rhubarb Crisp from Two Peas and Their Pods. I had some rhubarb from the farmers’ market visit a couple of weeks ago that I froze. It came in handy. This crisp is so good! I’m adding it to my list of strawberry seasonal goodies.
All that and I still had enough for strawberry shortcakes and froze some for smoothies. I hull them, lay them out on a cookie sheet to freeze, then move them to a freezer bag. They’ll keep for about a year.
Check out the other participants of Weekend Cooking at Beth Fish Reads!