OPEN, time your visits to my delivery times, selling out before 6PM, customer recipe, Petaluma Bounty today and tomorrow

The berries are still flowing in. We have been keeping the stand fully stocked so far. Not sure what will happen this weekend with the warmer temps and Father’s Day. We’ve been selling out every day before 6PM. I guess how many to pick every day and make my harvest decisions by noon. If it’s really warm out there Ma Nature makes my decisions for me!

I’ll have berries at Petaluma Bounty today and tomorrow. They’re open from 11 – 4. If you want them from that location your best bet is 11:00 or possibly 1:00. I deliver for the 11:00 opening and guess how many I’ll need. I hope to drop off enough to keep the stand stocked but sell out before 4:00 to limit my trips across town. I’ll have 10 flats over there today.

We will be open Sunday, Father’s Day. All the berries for the day will be in by 12:30. Time your visits to catch me at 10:00 or 12:30. The 12:30 batch should last us thru the day but…. if you really need them …… get there when I drop them off.

Enjoy the recipes and Happy Fathers Day!!!

Flan de Fresas–Spanish Strawberry Flan

Here’s a recipe forwarded to me by a strawberry and egg member.

In addition to eating "FRESH STRAWBERRIES", occasionally we will seek a new and different way to serve up your delicious berries.

Here is one we tried. It actually made more than six serving with the size of ramekins we used. The first flan we ate we thought was "just OK". Then we let them "age" a day and found they were more tasty.

So much so we thought of sharing the recipe with you in case you too were looking for another recipe for strawberries.

Works best if Sally's fresh natural eggs are used. Enjoy.

This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.

Ingredients

· 1 pint Fresh, Ripe Strawberries
· 3/4 cup Granulated Sugar
· 1 can (14 oz) can Condensed Milk
· 6 Eggs
· Caramelized Sugar Topping
· 1/2 cups Granulated Sugar
· Mint for Garnish

Preparation
Serves 6.
Optional: Reserve about 4-5 diced fresh strawberries for garnish.
Heat the oven to 350 degrees F.
Caramelize the Sugar for Topping
Put a heavy skillet or saucepan over medium heat for 30 seconds.
Add 1/2 cup granulated sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
Pour caramelized sugar into each of the ramekins. Set aside.
Prepare Flan
Wash the strawberries and remove the stem. Place the strawberries, sugar, eggs, and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
Place Ramekins in a Water Bath
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water.
In Spanish, a “water bath” is called a “baño Maria”.
Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
Plate, Garnish and Serve
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.

Note Bene: We sliced up fresh strawberries and spooned them over the flan just prior to serving with a mint leaf on top for garnish to our guest.

Source: http://www.spain-recipes.com/strawberry-flan.html