2:30 - plenty of berries for all
Hi gang,
The stand is well stocked with berries. We should make it until 6PM today. I know that's important to a lot of you who will read this at work and try to get to us on your way home.
These berries are a MUST have right now. I'm tellin' ya, I have NEVER seen so many super duper sweet salmon colored ones in each box like they are now. We hit a section that is loaded with them. I'm telling you because they are perfect for freezing with this high sugar content (and eating too of course). If the weather heats up these will not last. The heat ripens them at a faster rate reducing the amount of time they have to build up that super sugary taste. The heat also cooks them!!! The aroma in the field is like a giant berry pie on the toasty days.
Get them while you can!
Cheers!
Sally Strawberry
Open 10 - 6:00 daily, closed Tuesday
Strawberry Maple Shortcake
2 qt Fresh strawberries; sliced
1/2 c Whole Foods Maple Syrup
2 c Unbleached flour
1/4 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
3 tb Canola oil
2 tb Vanilla extract
1 pt Frozen vanilla yogurt
Preheat oven to 450. Mix strawberries with maple syrup in a bowl and set aside. Mix dry ingredients together. Add the next 3 ingredients and mix with a fork until just blended. Drop heaping tablespoons of dough onto lightly oiled baking sheets. Bake for 10-12 minutes until light golden brown. Remove and serve immediately with a dollop of frozen yogurt and layer generously with strawberries.
Strawberry Orange Chicken Salad
2 c Torn spinach
2 c Torn leaf lettuce
3/4 c Cubed cooked chicken
2/3 c Sliced fresh strawberries
1 Orange; cut into segments
1/4 c Strawberry-flavored pancake syrup
2 tb Red wine vinegar
1/4 c Cashews or pecans; optional
Divide spinach and lettuce among two salad plates. Arrange chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.
Strawberry Rhubarb Bars
1 3/4 c Flour
2 tb Powdered sugar
1/2 c Butter
1 1/2 c Sugar
1/4 c Flour
1/4 ts Salt
6 Egg yolks
1 c Whipping cream
4 c Fresh rhubarb,shredded
1 c Strawberries,sliced
1/2 ts Lemon juice
6 Egg whites
1/2 c Sugar
Mix 1-3/4 cups flour and powdered sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into greased 13 by 9-inch baking pan. Bake at 350 (F) degrees until golden, 10 to 12 minutes. Mix sugar, 1/4 cup flour and salt in large bowl. Lightly beat egg yolks. Stir egg yolks and cream into sugar mixture. Stir in rhubarb, strawberries and lemon juice. Spread mixture evenly over crust. Bake until firm at 350 (F) degrees, about one hour. Beat egg whites in large mixer bowl until foamy.
Beat in 1/2 cup sugar - one tablespoon at a time - until stiff peaks form.
Spread over rhubarb mixture. Bake until light brown. 10 to 15 minutes. Cool in pan on wire rack. Cut into bars.
The stand is well stocked with berries. We should make it until 6PM today. I know that's important to a lot of you who will read this at work and try to get to us on your way home.
These berries are a MUST have right now. I'm tellin' ya, I have NEVER seen so many super duper sweet salmon colored ones in each box like they are now. We hit a section that is loaded with them. I'm telling you because they are perfect for freezing with this high sugar content (and eating too of course). If the weather heats up these will not last. The heat ripens them at a faster rate reducing the amount of time they have to build up that super sugary taste. The heat also cooks them!!! The aroma in the field is like a giant berry pie on the toasty days.
Get them while you can!
Cheers!
Sally Strawberry
Open 10 - 6:00 daily, closed Tuesday
Strawberry Maple Shortcake
2 qt Fresh strawberries; sliced
1/2 c Whole Foods Maple Syrup
2 c Unbleached flour
1/4 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
3 tb Canola oil
2 tb Vanilla extract
1 pt Frozen vanilla yogurt
Preheat oven to 450. Mix strawberries with maple syrup in a bowl and set aside. Mix dry ingredients together. Add the next 3 ingredients and mix with a fork until just blended. Drop heaping tablespoons of dough onto lightly oiled baking sheets. Bake for 10-12 minutes until light golden brown. Remove and serve immediately with a dollop of frozen yogurt and layer generously with strawberries.
Strawberry Orange Chicken Salad
2 c Torn spinach
2 c Torn leaf lettuce
3/4 c Cubed cooked chicken
2/3 c Sliced fresh strawberries
1 Orange; cut into segments
1/4 c Strawberry-flavored pancake syrup
2 tb Red wine vinegar
1/4 c Cashews or pecans; optional
Divide spinach and lettuce among two salad plates. Arrange chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.
Strawberry Rhubarb Bars
1 3/4 c Flour
2 tb Powdered sugar
1/2 c Butter
1 1/2 c Sugar
1/4 c Flour
1/4 ts Salt
6 Egg yolks
1 c Whipping cream
4 c Fresh rhubarb,shredded
1 c Strawberries,sliced
1/2 ts Lemon juice
6 Egg whites
1/2 c Sugar
Mix 1-3/4 cups flour and powdered sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into greased 13 by 9-inch baking pan. Bake at 350 (F) degrees until golden, 10 to 12 minutes. Mix sugar, 1/4 cup flour and salt in large bowl. Lightly beat egg yolks. Stir egg yolks and cream into sugar mixture. Stir in rhubarb, strawberries and lemon juice. Spread mixture evenly over crust. Bake until firm at 350 (F) degrees, about one hour. Beat egg whites in large mixer bowl until foamy.
Beat in 1/2 cup sugar - one tablespoon at a time - until stiff peaks form.
Spread over rhubarb mixture. Bake until light brown. 10 to 15 minutes. Cool in pan on wire rack. Cut into bars.
posted by Sally Strawberry | 5:53 PM
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