When life gives you a surplus of strawberries ...
When I heard about this year’s strawberry surplus, I went out and bought a flat (or two) of our family’s favorite fruit at the farmer’s market. Not only is the strawberry delicious and locally-grown, it is a healthy snack loaded with Vitamin C and anti-oxidants that most kids will gladly gobble up raw. For the more industrious of us, you can even head out to a u pick 'em field to get your own flats. One Plant City field is opening up to food banks and the public on Saturday to let folks pick for free.
What to do with that discount flat of berries that will tempt your toddler’s taste buds?
Smoothies. Mix strawberries with other fruits, yogurt or milk, and you’ve got an instant healthy treat.
Shortcake, of course. Sometimes if I don’t have time to make my own shortcakes, I’ll buy an Angel Food cake from the grocery store bakery for a little waistline-friendlier version of the classic dessert.
Speaking of desserts...These berries are particularly juicy and perfectly ripe. Dunk them in chocolate melted in the microwave for a quick yet elegant dessert.
Don’t forget savory dishes. One of my favorite salads of all-time is sliced strawberries over fresh spinach leaves and this quick homemade dressing. It is a refreshing and healthy change from that wedge of iceberg.
Blend in a blender or food processor: ½ cup sugar, ¼ teaspoon paprika, 1 Tablespoon poppy seed, 1½ T. sesame seed, 1 ¼ teaspoon minced onion, ¼ teaspoon Worcestershire sauce, ½ cup oil and ¼ cup cider vinegar.
And if you still have leftovers? Freeze them whole. You’ll appreciate that bag o’ berries in late summer when imported strawberries shoot up to several dollars for a small pint.
-- Tracey Henry, Suburban Diva