Strawberries are a true summertime treat

Strawberry season is here, providing people with a taste of summer.

And strawberries — the first fruit of the summer — are a healthy snack, packed with folic acid, potassium and fiber. Fat-free and low in calories, just eight medium-sized strawberries contain 160% of the recommended daily allowance of Vitamin C.

They’re also a versatile fruit, delicious on their own but also a delightful ingredient in all types of savory and sweet foods, from appetizers to entrees, and from drinks to desserts.

Fresh strawberries are a welcome addition to a summer fruit salad. Or you can dress fresh berries with a mixture of 1 cup honey and 1/4 cup lime juice, then sprinkle them with toasted coconut.

For a simple but delicious dessert,  dip berries in melted chocolate. Or try dipping berries in balsamic vinegar and then powdered sugar.

To quench your thirst, you can go with a traditional shake or malt or just throw a few strawberries in a blender with lemonade and ice to create a frosty drink.

Or flavor water — still or sparkling — with an infusion of strawberries, mint and whatever other berries or herbs you prefer. It’s a lot more tasty than plain water, and hydration is important in summer.

Strawberries are widely available in the supermarket, but there are a few local pick-your-own operations that give families a first-hand experience in growing berries. When picking your own, it’s recommended that you select firm berries that are evenly shaped and medium to large in size. The coloring should be even and bright red.

Following are strawberry recipes from jonesfamilyfarm.com.

 

jonesfamilyfarms.com

 

Strawberry Salsa

 

1 serrano chili or jalapeño chili, chopped fine

1 quart strawberries, hulled and finely chopped

1 yellow bell pepper, stemmed, seeded and chopped fine

1 red bell pepper, stemmed, seeded and chopped fine

4 tablespoons fresh cilantro, chopped

3 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon sugar, if desired

 

Gently toss chilies, strawberries, peppers, cilantro, lime juice, salt and sugar together. Set aside for 15 to 30 minutes to allow flavors to combine.

Serve with tortilla chips, toasted pita chips or over grilled chicken or fish.

 

 

 

Strawberry Rhubarb Chutney

 

2 tablespoons olive oil

1/2 cup red onion, diced

1 teaspoon cinnamon

1 teaspoon allspice

8 cups strawberries, frozen or fresh

4 cups fresh strawberries

4 cups rhubarb

3/4 cups sugar

1 cup golden raisins

1 tablespoon apple cider vinegar

1 tablespoon honey, optional

 

  In a medium sauce pan, heat olive oil over medium-low heat. Add onion and sauté until tender.

Add cinnamon, allspice, rhubarb and eight cups strawberries. Stir and simmer 15 minutes, mashing with a potato masher until the liquid from the strawberries has been reduced and the mixture is thick and almost syrupy.

Once chutney is soft and fruit is broken down, add apple cider vinegar and let reduce 1­2 minutes. Add raisins and four cups diced strawberries. Taste, then add honey if using.

Makes 10 servings.

 

 

 

Whole Berry Strawberry Syrup

 

3 pounds strawberries, washed and hulled

1 cup sugar

1 cup water

 

In a large pot, mix sugar and water over low heat until the sugar has dissolved. Turn up the heat and bring to a boil. Add half the strawberries, return to a boil and cook one minute.

Using a perforated spoon, transfer strawberries to a colander set inside a large bowl. Repeat the cooking process with the remaining strawberries.

Once the strawberries have been strained, add the remaining juice to the pot. Boil about five minutes, until mixture is reduced to its original volume.

Pour drained strawberries into the syrup and simmer five minutes, stirring gently, taking care not to crush the berries.

When strawberries are coated in the syrup, remove from the heat. Ladle into hot, sanitized canning jars. Cover the jars and process in a boiling water bath for 30 minutes to seal the jars.

 

 

 

Strawberry Balsamic Flatbread

 

1 pint fresh strawberries, hulled and thinly sliced

2 tablespoons balsamic vinegar or balsamic vinegar reduction

Freshly ground black pepper   

3 flatbread rounds or naan

Extra-virgin olive oil

Coarse salt

5 small mozzarella balls             

5 leaves fresh basil        

 

Combine strawberries, vinegar and a few grinds of pepper in a medium, non-reactive mixing bowl. Let stand at room temperature at least five minutes.

Brush flatbread lightly on both sides with olive oil and sprinkle with salt. Place on a baking sheet and bake in a 400-degree oven for two minutes to soften or place flatbreads on the grill heated to medium for two minutes to soften and toast slightly.

Cut flatbread into quarters and place  on baking sheet. Slice mozzarella into 1/2-inch-thick slices and pat dry. Layer three to four mozzarella slices on the toasted flatbread quarters and return to the oven about two minutes, until the cheese is puffy, or place on the grill, close the lid and bake about two minutes. Watch carefully to prevent over-browning.

Finely chop the basil leaves and stir gently into the strawberries. When the flatbread quarters come out of the oven or off the grill, spoon strawberry mixture over the cheese and serve immediately.

Makes six servings.

 

 

 

 

Strawberry Basil Iced Tea

 

8 black tea bags, steeped in 4 cups water for 5 minutes

1 pound strawberries, hulled and halved

1 cup water

3/4 cup sugar

1 cup fresh basil, plus more for serving

Ice

 

Bring water and sugar to a boil in a small saucepan and stir until sugar dissolves.  Remove from heat, then add basil and let steep 10 minutes.

Strain basil syrup over strawberries.  Discard basil and toss to coat.

Combine berries with syrup and tea in a pitcher.  Refrigerate until chilled.

Serve over ice and garnish with basil.

 

 

 

 

Strawberry Shortcake Cookies

 

2 cups fresh strawberries, washed, hulled and sliced

1/2 cup plus 1 tablespoon sugar

1 teaspoon lemon juice

2 cups flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

6 tablespoons unsalted butter, frozen

1/4 cup heavy cream

1 teaspoon lemon zest

 

Combine strawberries, lemon juice and 2 tablespoons sugar.

Whisk together flour, baking powder, salt and remaining sugar in a large bowl.

Remove butter from freezer and grate, using a cheese grater.  Lightly toss grated butter into the flour mixture.

Stir in cream until dough starts to come together, then stir in lemon zest and strawberries (strained from their juice).

Using a 1-1/2-inch ice-cream scoop or 1-ounce scoop, drop dough onto baking sheets lined with parchment paper. Bake in a 375-degree oven about 25 minutes, until golden brown.

Transfer to cooling racks. Cookies are best served immediately, but can be stored in an airtight container at room temperature for as long as one day.

 

 

 

Spinach Salad With Strawberry Champagne Vinaigrette

 

For vinaigrette:

1/2 cup strawberries, hulled and sliced

2 tablespoons Champagne vinegar

1 tablespoon sugar

1 pinch sea salt

For salad:

4 cups spinach leaves

4 tablespoons blue cheese

1/4 cup strawberries, sliced and hulled

1/4 cup walnuts, chopped and toasted

 

For vinaigrette, purée strawberries, vinegar, sugar and salt in a blender until smooth.

For salad, toss spinach, strawberries and Champagne vinaigrette in a medium bowl. Mound one cup dressed spinach on each plate. Top each salad with one tablespoon cheese and one teaspoon walnuts.

 

 

Frozen Strawberry Granita

 

1 cup hot water

3/4 cup sugar

2 tablespoons fresh lemon juice

3 cups strawberries, sliced and hulled, plus additional berries for garnish

1/4 cup raspberry wine

 

Stir water, sugar and lemon juice in small bowl until sugar dissolves.

Blend strawberries in food processor until smooth. Add sugar syrup and blend until combined.

Pour mixture into a 13-by-9-by-2-inch nonstick metal baking pan. Freeze about 25 minutes, until icy around edges. Using a fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, for about 1-1/2 hours. Using fork, scrape into flaky crystals. Cover tightly and freeze.

Spoon granita into bowls, top with a tablespoon of raspberry wine. Garnish with berries and serve.

 

 

 

Strawberry Pops

 

4 cups strawberries, washed, hulled, and mashed

1/4 cup sugar

 

Combine strawberries and sugar in a food processor. Mix until well pureed.  Pour mixture into ice cube trays. Insert Popsicle sticks into each cube. If they do not stay in place, use a piece of tape to hold them into place. Freeze at least six hours or overnight.