5/9 @ 3:30 - Stocked with berries right now and.... Open all weekend starting at 9AM, recipes
Hi gang!
It was sooooo wonderful so see all of your happy berry faces yesterday!!! You were as excited about starting the season as I was. We had a fantastic day and everything flowed like I never left. Thank you so much for making our opening day a hit!!
It is 3:30 and there are plenty of berries at the stand for those of you returning home from work or running errands late on Friday. We expect to be open until 6PM.
Since many of you find the earlier opening convenient, I will continue the spring season with these hours – 9AM till 6PM (or sold out). Closed Tuesday.
We will be open on Mother’s Day starting @ 9AM.
Just in case you happen to be cooking……..
Strawberries with Champagne Ice
Yield: 14 - 1/2 cup servings
2 medium oranges
1 medium lemon
1-1/2 cups water
3/4 cup sugar
3 tablespoons orange-flavored liqueur
2 cups champagne
2 cups fresh strawberries
1 cup champagne
1 tablespoon sugar
1. With a vegetable peeler, peel zest in strips from oranges and lemon.
2. Squeeze juice from oranges and lemon.
3. In a large saucepan, combine water, 3/4 cup sugar, and citrus zest.
4. Bring mixture to a boil over medium-high heat; boil for 5 minutes.
5. Remove from heat. Discard zest.
6. Pour liquid into a large bowl and stir in orange and lemon juices and liqueur.
7. Cover and refrigerate for 2 hours.
8. Stir 2 cups champagne into juice mixture.
9. Pour into 8-inch square pan and freeze until slushy, 2-1/2 to 3 hours.
10. Beat juice mixture in a mixing bowl or process in a food processor or blender until smooth.
11. Pour back into pan and refreeze for 2 to 3 hours, stirring occasionally.
12. Meanwhile, hull strawberries and cut in half.
13. Put in a medium bowl and stir in 1 cup champagne and 1 tablespoon sugar.
14. Cover and refrigerate for at least 2 hours.
15. Place strawberries in goblets and fill with champagne ice.
Nutritional Information Per Serving:
Calories 99; Protein 0 g; Carbohydrates 15 g; Cholesterol 0 mg;
Total Fat 0 g; Saturated 0 g; Polyunsaturated 0 g;
Monounsaturated 0 g; Fiber 0 g; Sodium 5 mg
Glazed Strawberry Lemon Streusel Muffins
Yield: 12 Servings
MUFFINS
1 1/2 c Flour
1/2 c Sugar
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Melted Butter Or Margarine
1 Egg
1 1/2 c Quartered Fresh Strawberries
1 ts Grated Lemon Peel
LEMON STREUSEL TOPPING
1/2 c Chopped Pecans
1/2 c Brown Sugar
1/4 c Flour
1 ts Cinnamon
1 ts Grated Lemon Peel
2 tb Melted Butter Or Margarine
LEMON GLAZE
1/2 c Confectioners' Sugar
1 tb Fresh Lemon Juice
Preheat oven to 375øF, prepare pans. Prepare Lemon Streusel Topping and set aside. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25 minutes or until done.
Remove from pans, prepare Lemon Glaze and drizzle over warm muffins.
LEMON STREUSEL TOPPING: In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted butter or margarine. Stir this mixture until crumbly.
LEMON GLAZE: In a small bowl, combine Confectioners' sugar and lemon juice, stir until smooth.
Diabetic Strawberry Jam - sugarfree
4 c Strawberries, halved
1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2 envelopes)
Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
Cheers!
Sally Strawberry
Carstensen Farms
Hours:
Casa Grande location 490 Casa Grande Rd (across from Casa Grande High School)
Opening Day May 8th thru June 17 ...... Open daily 9 - 6, closed Tues
June 18 thru July 31 ...... Open 12 - TBD Days closed TBD
Aug 1 thru Sept 1 ..... Open daily 12 - 6, closed Tues, Thurs
Sept 2 to end of season ...... as available between transplanting
NOTE:
Our Ely Rd. location will not be open this year due to frost damage and the late season start - Sorry :(
It was sooooo wonderful so see all of your happy berry faces yesterday!!! You were as excited about starting the season as I was. We had a fantastic day and everything flowed like I never left. Thank you so much for making our opening day a hit!!
It is 3:30 and there are plenty of berries at the stand for those of you returning home from work or running errands late on Friday. We expect to be open until 6PM.
Since many of you find the earlier opening convenient, I will continue the spring season with these hours – 9AM till 6PM (or sold out). Closed Tuesday.
We will be open on Mother’s Day starting @ 9AM.
Just in case you happen to be cooking……..
Strawberries with Champagne Ice
Yield: 14 - 1/2 cup servings
2 medium oranges
1 medium lemon
1-1/2 cups water
3/4 cup sugar
3 tablespoons orange-flavored liqueur
2 cups champagne
2 cups fresh strawberries
1 cup champagne
1 tablespoon sugar
1. With a vegetable peeler, peel zest in strips from oranges and lemon.
2. Squeeze juice from oranges and lemon.
3. In a large saucepan, combine water, 3/4 cup sugar, and citrus zest.
4. Bring mixture to a boil over medium-high heat; boil for 5 minutes.
5. Remove from heat. Discard zest.
6. Pour liquid into a large bowl and stir in orange and lemon juices and liqueur.
7. Cover and refrigerate for 2 hours.
8. Stir 2 cups champagne into juice mixture.
9. Pour into 8-inch square pan and freeze until slushy, 2-1/2 to 3 hours.
10. Beat juice mixture in a mixing bowl or process in a food processor or blender until smooth.
11. Pour back into pan and refreeze for 2 to 3 hours, stirring occasionally.
12. Meanwhile, hull strawberries and cut in half.
13. Put in a medium bowl and stir in 1 cup champagne and 1 tablespoon sugar.
14. Cover and refrigerate for at least 2 hours.
15. Place strawberries in goblets and fill with champagne ice.
Nutritional Information Per Serving:
Calories 99; Protein 0 g; Carbohydrates 15 g; Cholesterol 0 mg;
Total Fat 0 g; Saturated 0 g; Polyunsaturated 0 g;
Monounsaturated 0 g; Fiber 0 g; Sodium 5 mg
Glazed Strawberry Lemon Streusel Muffins
Yield: 12 Servings
MUFFINS
1 1/2 c Flour
1/2 c Sugar
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Melted Butter Or Margarine
1 Egg
1 1/2 c Quartered Fresh Strawberries
1 ts Grated Lemon Peel
LEMON STREUSEL TOPPING
1/2 c Chopped Pecans
1/2 c Brown Sugar
1/4 c Flour
1 ts Cinnamon
1 ts Grated Lemon Peel
2 tb Melted Butter Or Margarine
LEMON GLAZE
1/2 c Confectioners' Sugar
1 tb Fresh Lemon Juice
Preheat oven to 375øF, prepare pans. Prepare Lemon Streusel Topping and set aside. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25 minutes or until done.
Remove from pans, prepare Lemon Glaze and drizzle over warm muffins.
LEMON STREUSEL TOPPING: In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted butter or margarine. Stir this mixture until crumbly.
LEMON GLAZE: In a small bowl, combine Confectioners' sugar and lemon juice, stir until smooth.
Diabetic Strawberry Jam - sugarfree
4 c Strawberries, halved
1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2 envelopes)
Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
Cheers!
Sally Strawberry
Carstensen Farms
Hours:
Casa Grande location 490 Casa Grande Rd (across from Casa Grande High School)
Opening Day May 8th thru June 17 ...... Open daily 9 - 6, closed Tues
June 18 thru July 31 ...... Open 12 - TBD Days closed TBD
Aug 1 thru Sept 1 ..... Open daily 12 - 6, closed Tues, Thurs
Sept 2 to end of season ...... as available between transplanting
NOTE:
Our Ely Rd. location will not be open this year due to frost damage and the late season start - Sorry :(
posted by Sally Strawberry | 3:44 PM
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