Thursday, May 28, 2015
After a long day of picking strawberries with your kids, you deserve an adult beverage! Look no further than this Strawberry Mojito. It's minty, refreshing, and - of course - delicious. If you want to up your "buy local" game, swing by Blue Heron Herbary on your way home from our berry fields to pick up a mint plant. Trust me. The herbary will not disappoint.
I found this recipe on the blog White On Rice Couple. Their pretty pictures inspired me!
1.5 ounces simple syrup
3 fresh strawberries
4-5 mint sprigs (I sliced mine into smaller pieces)
2 ounces light rum
In a glass, muddle the simple syrup, strawberries and mint leaves together. Crush everything well.
Squeeze lime juice into the glass, add rum, and stir well. Fill glass with ice and top off with soda water.
Garnish with mint sprigs or strawberry slices. (I did both!)
Thursday, May 21, 2015
Happy Spring! Our U-pick market will be opening on May 22, 2015 for strawberry season. U-pick strawberries are $1.60/pound and pre-picked strawberries are $2.40/pound. We can’t wait to see you on the farm!
Nothing is sweeter than a fresh, Oregon strawberry. They are only available for about 3 weeks each year so make sure you take advantage before they are gone! This fresh strawberry pie is a crowd-pleaser and is guaranteed to make friends at the next summer BBQ.
Graham Cracker Crust
1 8oz block of cream cheese (room temperature)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
4-5 cups fresh strawberries
1 cup crushed strawberries
1 cup sugar
3 tablespoons corn starch
1/2 cup water
First, prepare and bake your crust. Allow to cool completely.
Beat together the cream cheese, powdered sugar, and vanilla extract. Spread evenly over the cooled crust.
Make glaze: in a medium saucepan, combine sugar, cornstarch, crushed berries and water. Stir constantly over medium heat; bring to boil. Keep stirring until the mixture is thick. Remove from stove and let cool.
Slice your strawberries and place in your pie crust. Spoon cooled glaze over the top and serve immediately. (If not serving immediately, store glaze in the refrigerator. Add glaze just before pie is eaten.)
Graham Cracker Crust is so delicious because it's made out of cookies! Plus, you don't need to worry about flakiness or texture; it's great no matter what. We use a recipe from Ken Haedrich's Pie.
1 3/4 cup graham cracker crumbs (about 9 -11 graham crackers)
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
big pinch of salt
6 Tbsp butter, melted
Preheat oven to 350 degrees. Lightly butter your pie plate and set aside.
Combine the cracker crumbs, brown sugar, cinnamon, and salt in a large bowl. Add melted butter; mix with fork and/or your hands.
Spread crumbs evenly in pan, pressing them into the bottom of the pan and up the sides.
Bake for 7 minutes. Let cool on wire rack before adding any filling.