OPEN regular hours, Advance orders, later afternoon updates
I think we’ll make it thru the heat. The plants have a thicker foliage cover this year, the location stays cooler, and we’ve picked the field clean Wed – today. I’ll take 75 degrees again. Perfect weather for berries and berry growers J
I’ll update you less frequently in the early morning since we’re operating on our regular 10 – 6, every day but Tuesday schedule. Figure we’re open unless you hear from me. If we have berries past 4:30 I’ll try to keep sending an update for all of you who gave me feedback on how helpful it is for you.
Graduation parties are just around the corner! I have a senior this year and can’t wait. If you need berries remember you can stop by the stand and place an advance order so we hold them for you. Advance orders are available on a regular basis until June 12th. After June 12th we will have to see how the crop is flowing before we take orders and what days and hours we’ll be open. To place an advance order we’ll ask for payment, your name, phone, and pick up time. We hold berries between 10 and 1.
Here’s a couple recipes tested and enjoyed by my strawberry customers.
Crème Anglaise with berries from JJ Harris
2 egg yolks
1/4 cup sugar
1 cup Clover 2% milk
Heat milk in a heavy-bottomed pan until it starts to steam (might get a little skin on the surface). Don't boil.
Meanwhile, whisk egg yolks & sugar in a bowl until pale & smooth.
Pour hot milk, a little at a time, stirring, into the egg yolk mixture. Too much at once will cook the egg yolks too fast.
Pour entire mixture back into the pan. Stay nearby & stir often, until mixture coats the back of your spoon.
Strain if it seems like it needs it, and chill. This makes a sauce, not a firm custard. Perfect for dipping berries into, or pouring over berries. The berries don't need to be sugared as the sauce is sweet enough. This allows different people to have different amounts of sweetness controlled by how much sauce they use. This is enough for 3-4 servings. Just double if you want more.
I wanted biscuits underneath the berries and creme, but I didn't feel like a big floury mess on the kitchen counters, so I made Stir & Roll biscuits:
Preheat oven to 450. Mix 2 cups flour, 3 tsp baking powder and 1/2 tsp salt in a bowl. Measure 2/3 c milk into a measuring cup and then 1/3 c canola oil into the same cup. You want to use a fresh, neutral, clean-tasting oil like canola. Pour this directly into the flour mixture. A few good stirs and the dough should clean the sides of the bowl and form a big ball. Turn it onto a sheet of waxed paper. Cover with another sheet of waxed paper and flatten. Peel off top paper. Fold the dough. Keep folding and flattening dough between the 2 sheets of paper until it looks smooth. Doesn't take long, maybe 6 foldings. Pat out until about 1/2 inch thick. Cut into squares or circles and place on ungreased cookie sheet. Check after 10 minutes, or until light golden.
They're not as good as old-fashioned Southern biscuits but they're pretty good. You can slice them open or crumble them into a dish, then put sliced berries and creme anglaise on top.
Strawberry Muffins from Barbara
I tried this out this morning and the recipe is pretty good! Only I learned you can't use an electric hand mixer to blend the wet and dry - use a spoon instead to mix. The batter is thick and sticky.
Ingredients
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 tsp salt
2 tsp baking powder
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup chopped strawberries
Directions
Heat oven to 375 degrees. Oil an 8 cup muffin tin or use paper liners.
In a small bowl beat lightly the oil, milk, and the egg. In a large bowl mix flour, salt, baking powder and sugar. Mix wet and dry ingredients with a SPOON (it will stick to your beaters and not mix well). Add a few splashes of more milk if you have trouble mixing. Add chopped berries and stir together.
Fill muffin cups. Bake at 375 for 25 minutes or until the tops are lightly golden brown and bounce back to the touch. Cool ten minutes before lifting from pans.
Note I put in less flour than the recipe called for - it called for 1 3/4 cups - and I still found the batter to be thick and sticky. It's okay to add a little extra milk too. The recipe made only 9 muffins, not 12 so double up recipe if you want more!
I’ll update you less frequently in the early morning since we’re operating on our regular 10 – 6, every day but Tuesday schedule. Figure we’re open unless you hear from me. If we have berries past 4:30 I’ll try to keep sending an update for all of you who gave me feedback on how helpful it is for you.
Graduation parties are just around the corner! I have a senior this year and can’t wait. If you need berries remember you can stop by the stand and place an advance order so we hold them for you. Advance orders are available on a regular basis until June 12th. After June 12th we will have to see how the crop is flowing before we take orders and what days and hours we’ll be open. To place an advance order we’ll ask for payment, your name, phone, and pick up time. We hold berries between 10 and 1.
Here’s a couple recipes tested and enjoyed by my strawberry customers.
Crème Anglaise with berries from JJ Harris
2 egg yolks
1/4 cup sugar
1 cup Clover 2% milk
Heat milk in a heavy-bottomed pan until it starts to steam (might get a little skin on the surface). Don't boil.
Meanwhile, whisk egg yolks & sugar in a bowl until pale & smooth.
Pour hot milk, a little at a time, stirring, into the egg yolk mixture. Too much at once will cook the egg yolks too fast.
Pour entire mixture back into the pan. Stay nearby & stir often, until mixture coats the back of your spoon.
Strain if it seems like it needs it, and chill. This makes a sauce, not a firm custard. Perfect for dipping berries into, or pouring over berries. The berries don't need to be sugared as the sauce is sweet enough. This allows different people to have different amounts of sweetness controlled by how much sauce they use. This is enough for 3-4 servings. Just double if you want more.
I wanted biscuits underneath the berries and creme, but I didn't feel like a big floury mess on the kitchen counters, so I made Stir & Roll biscuits:
Preheat oven to 450. Mix 2 cups flour, 3 tsp baking powder and 1/2 tsp salt in a bowl. Measure 2/3 c milk into a measuring cup and then 1/3 c canola oil into the same cup. You want to use a fresh, neutral, clean-tasting oil like canola. Pour this directly into the flour mixture. A few good stirs and the dough should clean the sides of the bowl and form a big ball. Turn it onto a sheet of waxed paper. Cover with another sheet of waxed paper and flatten. Peel off top paper. Fold the dough. Keep folding and flattening dough between the 2 sheets of paper until it looks smooth. Doesn't take long, maybe 6 foldings. Pat out until about 1/2 inch thick. Cut into squares or circles and place on ungreased cookie sheet. Check after 10 minutes, or until light golden.
They're not as good as old-fashioned Southern biscuits but they're pretty good. You can slice them open or crumble them into a dish, then put sliced berries and creme anglaise on top.
Strawberry Muffins from Barbara
I tried this out this morning and the recipe is pretty good! Only I learned you can't use an electric hand mixer to blend the wet and dry - use a spoon instead to mix. The batter is thick and sticky.
Ingredients
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 tsp salt
2 tsp baking powder
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup chopped strawberries
Directions
Heat oven to 375 degrees. Oil an 8 cup muffin tin or use paper liners.
In a small bowl beat lightly the oil, milk, and the egg. In a large bowl mix flour, salt, baking powder and sugar. Mix wet and dry ingredients with a SPOON (it will stick to your beaters and not mix well). Add a few splashes of more milk if you have trouble mixing. Add chopped berries and stir together.
Fill muffin cups. Bake at 375 for 25 minutes or until the tops are lightly golden brown and bounce back to the touch. Cool ten minutes before lifting from pans.
Note I put in less flour than the recipe called for - it called for 1 3/4 cups - and I still found the batter to be thick and sticky. It's okay to add a little extra milk too. The recipe made only 9 muffins, not 12 so double up recipe if you want more!
posted by Sally Strawberry | 7:32 AM
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