Tis the Season for Sweet. Juicy Strawberries
'Tis the season-the spring season, that is-for flip-flops, backyard barbecues, beach parties and strawberries. In these weeks marking the beginning of spring, something magically delicious happens: strawberries!
Local farmers have opened their fields for the season. There's so much goodness to be enjoyed during strawberry season, that the desire to stretch this delicious fruit into the summer, fall and winter months ahead is always on my mind.
One way to stretch the season is with strawberry freezer jam-local, fast and simple (recipe on pg. 37). When you crack open your treasure in mid-December, it will taste just like the fresh spring fruit you picked out at the farm.
Put on some comfy shoes, a little sunscreen, then grab a bucket and head out for some strawberry picking at Dempsey Farms, located at 1576 Sea Island Parkway on St. Helena Island. I love this farm with its "get away from it all" feeling, warm friendly folks and fresh salt air. The day I was there, Davey Dempsey was busy running the stand but took time to sit on the bench beside me and talk about how he grew up on this land. "As a kid, I raced up and down these rows. I was six-years-old when I started working and made $101.00 my first summer. I remember keeping it all in one-dollar bills tucked away in my room."
There was a big smile on his face as he described how he helped plant the fields for the Vietnam scene in the movie Forrest Gump.
"We opened the fields to the public two generations ago-no harsh chemicals here, so eat as much as you like while out there picking. We'll soon have cucumbers, eggplant and talk about tomatoes-plenty of tomatoes."
There is something so simple, yet so very amazing about picking your own strawberries straight off the vine. Harvesting dates depend on weather conditions but berries should be available through the end of May. Before heading out, you may want to call after 9 a.m. for daily updates (843) 838-3656.
Balsamic Marinated Strawberries
You'll be amazed how the acid in the balsamic and the sweetness of the berries play off each other deliciously! The tiny bit of black pepper actually makes the dish taste more divinely sweet and tart. The finish of a fresh lemon zest garnish gives a wonderful citrus burst. If you have a few minutes, you have time for one of the most fabulous desserts of your life.
2 pints Ripe strawberries
2Ω Tbsps Good balsamic vinegar
1 Tbsp Powdered sugar
? tsp Freshly ground black pepper
Lemon zest for garnish
French Vanilla ice cream or a dollop of Greek Yogurt
Take out a colander and rinse the strawberries thoroughly. Core the stems and cut into thick slices. Place in a large bowl with all the other ingredients except the lemon zest. Stir gently and allow the mixture to rest for 30 minutes.
Place the strawberries into individual serving dishes, scoop a little ice cream or yogurt on the top and sprinkle with fresh lemon zest. Serves 4-6.
Note: In Italy, where balsamic vinegar originated, strawberries with balsamic is a popular dessert, but the combination is equally fantastic in a savory salad. For the salad, simply toss 3 cups of marinated berries with 1 tablespoon extra virgin olive oil and 4 cups arugula leaves, then sprinkle with some crumbled goat cheese just before serving. Delicious!
Strawberry Tips
ª Strawberries are an aggregate fruit, meaning the seeds are on the outside.
ª Like many other fruits, strawberries do not ripen any more once they are picked.
ª Wash strawberries right before you eat them. If damp when stored, they will mold and their skin will toughen.
Chocolate-Dipped Strawberry
Grab a bucket and get ready to bite into some real homegrown goodness. Here in the Lowcountry, where the farm-to-table movement has chefs plating produce so fresh it still tastes of sun and soil, there's no shortage of
U-pick farms.
Great recipe for romantic dinners or other special occasions.
1 dozen Long-stemmed strawberries
6 Tbsps Heavy cream
1 tsp Orange zest
10 oz. Milk chocolate, chopped
Ω tsp Instant coffee granules
3 Tbsps Grand Marnier liqueur
2 Tbsps Light corn syrup
Using a double boiler, heat the cream and orange zest. Add the milk chocolate, coffee granules, Grand Marnier, and corn syrup and stir constantly until the chocolate is melted and smooth.
Keep chocolate warm in a chafing dish or fondue pot and serve with a plate of long stemmed strawberries for dipping.
Strawberry Cream Cheese Muffins
2 cups Fresh strawberries, diced
2 cups Self-rising flour
Ω tsp Ground cinnamon
3 ounces Cream cheese
Ω cup Sugar
2 tsp Pure vanilla extract
º cup Butter
Ω cup Milk
2 Eggs
Preheat oven to 400∞. Measure out 2 cups of strawberries. Rinse and cut off the green part and dice. Toss diced berries with 2 tablespoons flour and set aside. In a separate bowl, combine remaining flour and cinnamon.
Place cream cheese in a double boiler or microwave oven to soften. Do not melt. Then place butter in the microwave and melt. Use an electric mixer to beat together the cream cheese, vanilla extract and sugar until smooth. Add melted butter, milk and eggs.
Add one half of the flour mixture and beat well. Add remaining flour, then stir in strawberries.
Grease a muffin pan or use paper cupcake liners and fill each section ? full with batter. Bake about 20 minutes, until a toothpick comes out clean. Remove from oven and let cool at least 5 minutes before removing from pan. Yields: 12 muffins.
Strawberry Freezer Jam
Freezer Jam is a lot different from canned jam because the berries aren't cooked. Little containers of freezer jam make welcome gifts at holiday time or anytime. So let's get started.
You will need:
5 small Plastic freezer jars (can be found in the supermarket)
About a quart of Fresh strawberries
1Ω cups Sugar
Juice of Ω Lemon
1 pkg Freezer jam pectin
First chop the strawberries in your food processor-enough to make about 4 cups of strawberry puree. Don't worry if you don't have a processor, just hull and chop, then mash with a potato masher. Leave a bit of texture in the jam. Stir in 1Ω cups sugar, a package of freezer jam pectin, and squeeze in a little fresh lemon juice. Stir for a few minutes, until the sugar and pectin are completely dissolved. Now simply pour the jam into clean plastic freezer jars. That's it! You're done.
Now you have one jar for your fridge and four jars in the freezer to either give to friends or stir into smoothies, eat with bread and butter, or serve with plain yogurt for breakfast.
Fresh Strawberry Tart
Almond Crust Recipe:
1 (8 oz) package Cream cheese, softened
Ω cup Confectioners' sugar
? cup Sour cream
1 (3.3 oz) box Chocolate flavored instant pudding and pie mix
1 cup Heavy whipping cream
º cup Whole milk
4 Kiwis, peeled and sliced into quarters
1 lb. Fresh strawberries, hulled & halved
Ω pint Blueberries
2 Tbsps Apricot preserves, melted
Mint sprigs for garnish (optional)
Almond Pastry Crust:
º cup Slivered, blanched almonds, lightly toasted and cooled
1º cups All-purpose flour
3 Tbsps Sugar
? teaspoon Salt
6 Tbsps, cold unsalted Butter, cut into pieces
1 large Egg yolk
º tsp Almond extract
3 Tbsps Ice water
In a food processor, pulse and finely grind the almonds. Add flour, sugar and salt and process to blend. Add the butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the egg yolk and almond extract through the feed tube and process. Add the ice water and pulse just until a dough forms. Remove from the machine. Place the dough into a 9-inch tart pan with a removable bottom, pressing the dough along the sides and then evenly across the bottom. Place in the freezer for Ω hour.
Preheat oven to 375∞. Line the dough with parchment paper and pie weights (or dried beans) and bake 15 minutes. Remove parchment and weights and bake until golden brown, about 10 more minutes. Allow to cool before filling.
Take out a medium bowl and combine cream cheese, confectioners' sugar, sour cream, and pudding mix. Beat at medium speed with an electric mixer until smooth. Spoon the cream cheese mixture into the prepared crust. Cover and refrigerate for 1 hour. When ready to serve, top with strawberries, kiwis and blueberries. Brush with the melted apricot preserves. Garnish with fresh mint sprigs.