Open at 9:00 with plenty of berries
Hi gang!!
THIS weather is perfect for ripening berries really SLOW. For those of you who have been with me for years….. that means we’ll hopefully see what I call the salmon colored, bronzing berries that are super sugary sweet. When you see these it’s time to stock ‘em away in your freezer!! And eat ‘em!!! We don’t have them all the time, only when the weather conditions are just right.
To freeze berries this is what I do:
Wash if desired, remove stem (they pull off with your fingers), slice, place in GLAD or ZIPLOCK container (with blue lid). Pop in the freezer. They will freeze solid into a block so choose the container size that works for your family when you unthaw them. You can use any type of container, I just prefer the stackable, easy to use type.
Since so many of you check your email throughout the day or on your phones….. I have been trying to send an update around 4:00 each day in addition to my early morning update. So many of you have said it helps to take the guesswork out of “are they open or not”. For those of you who like the updates, just not so many, kindly delete the afternoon update and carry on. I always put a hint of what’s in the update on the subject line. If you like the recipes or news about veggies, read those and dump the rest. Hope this helps.
With the berries finally coming in heavy, and perfect weather conditions…. Please help us spread the “We’re Open!!” word by telling your friends, and family, and forwarding my “Berry Update”.
Strawberry Tarts
1/2 cup butter or margarine, softened
1 3 oz package cream cheese, softened
1 cup all-purpose flour
3 cups small whole strawberries
11/3 cup water
1/2 cup sugar
1 TB cornstarch
1/2 tsp finely shredded orange peel (optional)
Several drops red food colouring (optional)
1/3 cup semisweet chocolate pieces
1 tsp shortening
whipped cream (optional)
Beat butter or marg. and cream cheese in a mixing bowl until well mixed. Stir in flour. Divide dough into 16 pieces. Press into 16 ungreased 2 1/2 inch muffin cups, pressing dough onto the bottom and halfway up sides. Bake in 400 oven for 12 to 15 minutes or until golden. Cool on a wire rack. Remove tart shells from muffin cups. For glaze, combine 3/4 cup of the strawberries and the water in a blender container or food processor bowl. cover and blend or process till smooth. If necessary add enough additional water to make 3/4 cup. Combine the sugar and cornstarch in a small saucepan. Stir in pureed strawberry mixture. cook and stir over med. heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in orange peel and red food colouring. Cool for 10 minutes.
Melt chocolate and shortening in a small saucepan. Drizzle chocolate mixture into the bottoms of the cooled tart shells. Cut any large berries in half. Arrange whole or cut strawberries, stem ends down in tart shells. Spoon glaze over berries. Chill for 1 to 2 hours. If desired serve with whipped cream. Makes 16.
Title: Strawberry Cheesecake
Categories: Cakes, Desserts
Yield: 12 servings
---------------------------CRUST--------------------------------
1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
--------------------------FILLING-------------------------------
19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
---------------------------GLAZE--------------------------------
1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water
Pre-heat oven to 350øF.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300øF.
FILLING: Beat cream cheese in a large mixing bowl. Gradually add
sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs
one at a time. Pour into shell. Bake 1 hour or until center is firm.
Cool to room temperature and then spread with the strawberry glaze.
Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir
in water and strawberries. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Cool
thoroughly before spreading over cheesecake.
Cheers!
Sally Strawberry
Carstensen Farms
THIS weather is perfect for ripening berries really SLOW. For those of you who have been with me for years….. that means we’ll hopefully see what I call the salmon colored, bronzing berries that are super sugary sweet. When you see these it’s time to stock ‘em away in your freezer!! And eat ‘em!!! We don’t have them all the time, only when the weather conditions are just right.
To freeze berries this is what I do:
Wash if desired, remove stem (they pull off with your fingers), slice, place in GLAD or ZIPLOCK container (with blue lid). Pop in the freezer. They will freeze solid into a block so choose the container size that works for your family when you unthaw them. You can use any type of container, I just prefer the stackable, easy to use type.
Since so many of you check your email throughout the day or on your phones….. I have been trying to send an update around 4:00 each day in addition to my early morning update. So many of you have said it helps to take the guesswork out of “are they open or not”. For those of you who like the updates, just not so many, kindly delete the afternoon update and carry on. I always put a hint of what’s in the update on the subject line. If you like the recipes or news about veggies, read those and dump the rest. Hope this helps.
With the berries finally coming in heavy, and perfect weather conditions…. Please help us spread the “We’re Open!!” word by telling your friends, and family, and forwarding my “Berry Update”.
Strawberry Tarts
1/2 cup butter or margarine, softened
1 3 oz package cream cheese, softened
1 cup all-purpose flour
3 cups small whole strawberries
11/3 cup water
1/2 cup sugar
1 TB cornstarch
1/2 tsp finely shredded orange peel (optional)
Several drops red food colouring (optional)
1/3 cup semisweet chocolate pieces
1 tsp shortening
whipped cream (optional)
Beat butter or marg. and cream cheese in a mixing bowl until well mixed. Stir in flour. Divide dough into 16 pieces. Press into 16 ungreased 2 1/2 inch muffin cups, pressing dough onto the bottom and halfway up sides. Bake in 400 oven for 12 to 15 minutes or until golden. Cool on a wire rack. Remove tart shells from muffin cups. For glaze, combine 3/4 cup of the strawberries and the water in a blender container or food processor bowl. cover and blend or process till smooth. If necessary add enough additional water to make 3/4 cup. Combine the sugar and cornstarch in a small saucepan. Stir in pureed strawberry mixture. cook and stir over med. heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in orange peel and red food colouring. Cool for 10 minutes.
Melt chocolate and shortening in a small saucepan. Drizzle chocolate mixture into the bottoms of the cooled tart shells. Cut any large berries in half. Arrange whole or cut strawberries, stem ends down in tart shells. Spoon glaze over berries. Chill for 1 to 2 hours. If desired serve with whipped cream. Makes 16.
Title: Strawberry Cheesecake
Categories: Cakes, Desserts
Yield: 12 servings
---------------------------CRUST--------------------------------
1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
--------------------------FILLING-------------------------------
19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
---------------------------GLAZE--------------------------------
1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water
Pre-heat oven to 350øF.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300øF.
FILLING: Beat cream cheese in a large mixing bowl. Gradually add
sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs
one at a time. Pour into shell. Bake 1 hour or until center is firm.
Cool to room temperature and then spread with the strawberry glaze.
Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir
in water and strawberries. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Cool
thoroughly before spreading over cheesecake.
Cheers!
Sally Strawberry
Carstensen Farms
posted by Sally Strawberry | 9:32 AM
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