Strawberries are here!
OK, I admit it. I did not get the nickname Strawberry Shortcake
because I like strawberries so much. It does have something to do
with my hair color.
Strawberries are here!
OK, I admit it. I did not get the nickname Strawberry Shortcake because I like strawberries so much. It does have something to do with my hair color.
BUT – I do love strawberries, too.
With 20 acres of them sitting in the fields surrounding our farm, I admit I’m in heaven right now. Last week when it was 80 plus degrees outside and there was a breeze in the air, I stopped for a moment, breathed in the scents of spring, and was struck by the sweet perfume that hovered around me coming from this delicious red fruit.
No matter how sick of berries I get by the end of November when the last picking is done, by January I am calling myself insane for not freezing more when I had the chance; for not making my own batch of jam rather than taking the couple of jars my mother so graciously gave me from her own hard work; for not freezing a crisp or two for when the day comes when I am aching for a bite of my favorite berries warmed with an oat topping.
And by the first signs of ripeness on the plants come April, I am dreaming of plates of pavlova, strawberry smoothies, spinach and strawberry salads topped with walnuts and feta cheese.
Last week, Laura and I hurried to finish packing our customers’ orders so we could get out to the strawberry fields and pick some berries for our dessert on Easter Sunday before sundown. Dad took us out to the part of the field where there was plenty of fruit. We grabbed a dozen clamshells and headed down as quickly as we could.
There is nothing more fun than the hunt for berries swelled with ripeness amidst the rows and rows of plants. Forget hunting Easter eggs – finding the biggest, reddest fruit ensures a burst of sweetness in the mouth, a flavor like none other, especially if warmed by the sun.
On Easter Sunday, we breezed through hors d’oeuvres, picked up the pace during the main course, and dove in to the pavlova with strawberries on top probably a little too soon, but we couldn’t wait!
Pavlova is a delicious way to enjoy fresh fruit, particularly berries. With its light crust – a crunchy meringue texture made by blending egg whites, sugar and boiling water – topped with homemade whipped cream and finished off with slices of berries on top, it is the perfect spring dessert!
Strawberry crisp
4 c. strawberries, quartered
¼ c. light brown sugar, divided
¼ c. regular oats
3 tbsp. all-purpose flour
3 tbsp. butter, melted
2 tbsp. chopped almonds, toasted
1. Preheat oven to 350 degrees.
2. Coat 4-8 oz. ramekins with cooking spray. Toss berries with 1 tbsp. sugar; place cup of berries in each ramekin.
3. Combine remaining sugar with other ingredients; stir until crumbly. Sprinkle oat mixture over berries. Place ramekins on a baking sheet; bake at 350 degrees for 20 minutes.
Pavlova
3 large egg
whites
1/3 c. granulated
sugar
1 tsp. white
distilled vinegar
1 tbsp. boiling
water
2 c. whipping
cream
2 c. fresh
fruit (such as
strawberries and blueberries, kiwi and raspberries, nectarines and
bananas, etc.)
1 tsp. vanilla
xtract
1/4 c. powdered sugar (optional)
1.) Preheat oven to 475 degrees. Cover a baking sheet with foil, and spray lightly with cooking spray.
2.) In a large bowl, beat the egg whites to form stiff peaks. Add sugar slowly, and continue beating. When egg whites are very stiff, add vinegar and boiling water. Continue beating until glossy surface begins to fade, and mixture is very stiff.
3.) Spoon meringue onto prepared baking sheet. Shape into a circle 1 1/2-inches thick. Form a slight indention in the center, making the sides slightly higher. Place meringue in the oven, shut the door, and turn the heat off. Leave in the oven for one hour.
4.) Check the texture of the meringue; it should be hard with no soft spots. If soft in the center, heat oven to 250 degrees and leave meringue in until completely dry, checking often.
5.) Whip the cream until stiff peaks form. Beat in vanilla and powdered sugar (optional). Spoon the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream, serve.
A few
strawberry facts
(Source: California Strawberry Commission)
– One cup of strawberries offers 3 grams of Fiber
– Eight medium-sized strawberries offer 210 milligrams of potassium, which aids in maintaining a healthy blood pressure level.
– Eight medium-sized strawberries provide 84 milligrams of vitamin C, or 140% of the recommended daily intake, which is more than an orange.
– Strawberries increase antioxidants in the blood that may play a role in reducing oxidation of LDL ‘bad’ cholesterol.
