Wednesday, June 29, 2011
I found this easy recipe in the Oregonian years ago and we love to make these long after the strawberries are gone.
2 cups sugar
1/3 cup lime juice (2 limes)
1/4 cup water
1 quart fresh strawberries, washed and hulled
Combine the sugar, lime juice and water in a bowl. Stir to mix and let set until the sugar is dissolved. In an blender or food processor, combine the sugar mixture with the strawberries. Blend until smooth. Pack into a freezer container and freeze. (use an ice cream scoop for mixing drinks)
For each daiquiri: In a blender, combine 3 Tab. rum, 1/4 cup frozen daiquiri mix and about 7-8 ice cubes. Blend until smooth. (most blenders hold up to four servings)
For a virgin daiquiri: substitute lemon-lime soda for rum
Tuesday, June 21, 2011
Today is the first day of summer 2011. To celebrate, just imagine these ingredients combined together for a refreshing summer salad. Spinach, basil and strawberries.
For the dressing:
2 large cloves of garlic, minced
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
2 tea. sugar
1/2 cup olive oil
1/2 tea. black pepper
In a small food processor or blender, combine the garlic, basil, vinegar and sugar. With the blade running, slowly drizzle in the olive oil until emulsified. Season with pepper. Store in the refrigerator in a glass jar.
For candied nuts:
1 cup chopped walnuts or pecans
3 Tab. butter
1/4 cup sugar
1 tea. black pepper
1/4 tea. salt
In a skillet, cook and stir nuts in butter until toasted; about 5 minutes. Remove from heat , stir in sugar, pepper and salt. Pour onto a plate and allow to cool. Store in an air tight container in the refrigerator.
For one serving,
about 2 cups of washed spinach
1/4 cup chopped strawberries
1/4 cup crumbled feta cheese
1 Tab. candied nuts
a drizzle of basil dressing
Saturday, June 18, 2011
This is a quick and easy dessert recipe. We spoon this onto any type of berry...strawberries, blueberries, mixed berries, even fresh peaches. I will be serving this at our Fathers Day get together.
Berries and Cream
1 cup cream
1/3 cup sugar
1 tea. vanilla
1 1/2 cups sour cream
3 to 4 cups berries
Mix the first four ingredients in a bowl. Place berries into individual serving bowls and top with the cream mixture. Serves 6-8.
Here is a little secret... my oldest daughter likes to fill the hollow core of a raspberry with the cream mixture and pop it into her mouth. That is just too much work for me. I like mine in a bowl.
Raspberries and blueberries will be late this year. We are looking at early July before the fields are ready for picking. And of course the marionberries and boysenberries will be late too. Our tomatoes in the hoop house are setting fruit so... red, ripe tomatoes are not too far off.
Thursday, June 9, 2011
We will open our strawberry field for picking on June 10th. We have honeoye strawberries available this week. Our hood and puget reliance varieties will be ready for picking around the 15th of June. U-pick is $1.35 a pound and ready picked is $2.10 a pound.
The weather has been nice the last couple of days and we have planted a new field of strawberries for 2012, and we have all of our pumpkins planted too. Our tomatoes in the hoop house are blooming and setting fruit. We also planted basil, cucumbers, peppers and flowers in the hoop house. A bountiful harvest is fast approaching!