Wisconsin is a northern state, and it is highly unusual for us to have strawberries until June. Last year’s strawberries, for instance, didn’t ripen until the end of the month.
But this is year is different – this year our berries are coming in strong right now, and it’s not even the end of May. Like everything else about this unnatural spring, this feels really weird.
Strawberries are one of the few fruits that I insist on consuming only when gathered locally and in season, and the season is now.
I plan on sharing new strawberry recipes within the next couple of week, but, meanwhile, here are some from the archives:
Chocolate Dipping Sauce for Strawberries
Strawberry Chocolate Chip Cookie Bars
“Paradise Found” Strawberry Shake
“Heart of Darkness” Lava Cakes with Strawberry-Sour-Cream Topping
Enjoy!
{ 7 comments… read them below or add one }
You know what my favorite strawberry recipe is? Just plain old strawberries; they’re too good to mess with! I live in New Jersey in the summer, and the local produce (strawberries, blueberries, etc.) is sooo good!
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Hey, thanks for visiting my site. I’m having strawberries with my wine right now. There’s another use
– good reminder on gathering locally. You’ve reminded me to get to my farmer’s market tomorrow!
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Good luck with yogurt!
Love your strawberry photos. I am actually hosting a strawberry linky party at http://www.2sisters2cities.com/2012/06/fresh-produce-tuesday-week-11-strawberry-recipes/ as part of our Fresh Produce Tuesday series. I would love if you submitted one (or all!) of your recipes!
-m
2sisters2cities recently posted..Fresh Produce Tuesday- Week #11: Strawberry Recipes
Hi Sofya,
Love the pics!
You wouldn’t happen to know a traditional recipe for strawberry preserves, would you? You know, the kind of preserves that was made “back home”, with no pectin? Searched online but couldn’t find any decent recipes for traditional/old-fashioned preserves (not jam, but preserves) and hoping you might know of a recipe/method.
You know I am guessing something like this (I haven’t made this, but this is what I would do) – and I think you mean whole-fruit varenye:
5 parts water
3 parts white sugar
a dash of lemon juice to taste (but this I would add towards the end)
Bring to a simmer to dissolve the sugar, turn off.
Add berries, allow to sit overnight in the syrup and infuse. Hulled whole strawberries I would do.
Simmer the whole thing down until the syrup is thread stage (you know, forms a thread as you pour it off the spoon), which won’t be long.
Add lemon juice to taste.
Put into glass jars and freeze or can (the jars need to be sterilized for canning, process for like 20 minutes – better double-check the times for strawberry jam on that one).
Does this sound right?
Hi Sofya,
Sorry it took so long to reply. I’m not quite sure how they made it “back home”, but this is likely it. Thanks!
Unfortunately, I can’t really try anything this year. My kitchen kinda broke. Long and boring story. Thanks again for giving this a try.