Freezing Strawberries

As marvelous and rewarding as berry picking is, it always brings a bit of melancholy. Fresh berries only last for so long, and once they are gone, they are gone. We wait an entire year to eat freshly harvested berries again.

Don't despair. If you haven't perserved a bit of summer by making jam, you can always freeze fresh berries to enjoy year-round. It's a simple process, but you'll need to make sure you have plenty of space in your freezer (so get ready to compost the box of waffles and frozen dinners that hit their expiration dates a year ago.

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Freezing Strawberries

1. Wash berries and remove hulls. Cut in half, or if preferred, leave whole.

2. Place berries in a single layer on a cookie sheet (or any sort of flat surface like a tray or baking dish - just be sure that it is safe for the freezer).

3. Place berries in freezer and allow to freeze for at least three hours or overnight. Once berries are frozen, remove from cookie sheet and place in freezer bags or containers. Berries will last in freezer for at least a year (provided you don't eat them before then!). This method works for any type of berry (I heard from an acquaintance that if you freeze blueberries or elderberries, then vacuum-seal them, they have the taste and texture of fresh berries!).

Strawberry-Basil Popsicles

The strawberry marathon continues! This time around it is Strawberry-Basil Popsicles, a super-easy treat that is just perfect for the heat and humidity coming our way in the Northeast.

Growing up, I spent a lot of time at my Aunt Laura's house. Her kids were about my age (my cousin Logan is just a month older than me), and since my aunt worked as a secretary for the school, she had summer's off. My first introduction to homemade popsicles came from those summers, when Aunt Laura would take Kool-Aid or whatever other fruity drink was around and pour it into an ice cube tray. She would place plastic wrap over the top, then stick toothpicks into each cube segment and freeze the whole thing to make little mini popsicles. The weight of the popsicle was often too much for a flimsy little toothpick, but it was no matter to us, we were happy to have a chilly treat for those hazy Upstate New York summers. Making these popsicles reminded me of Aunt Laura and, like any good food should, evoked memories of other times.

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Strawberry-Basil Popsicles
Makes 6-8

1/3 cup sugar
1/3 cup water
10-12 basil leaves, roughly chopped or torn
4 cups strawberries

1. Combine the sugar, water, and basil in a small saucepan. Cook over medium-high heat until sugar dissolves and mixture begins to boil.

2. Remove sugar mixture from heat and allow to cool. Be sure to muddle the basil leaves with a wooden spoon to release oils. This is essentially a basil simple syrup recipe. Use more or less basil to taste. Remove basil leaves after about 10 minutes.

3. In a blender, puree strawberries. Add basil simple syrup and blend again. For a smoother consistency, strain mixture through a fine sieve to remove seeds. Pour mixture into popsicle mold or into biodegradable disposable cups. Place popsicle stick or spoon into the center of each popsicle and freeze for three hours or overnight.

4. To unmold popsicles, simply run the mold or cups under hot water for a few seconds. Best enjoyed barefoot and/or in a hammock.

PS - In case you couldn't tell, this recipe is baby-approved.

Container Herb Garden

Just because I live on a farm does not mean I can't appreciate a nice container garden! We have an old whiskey barrel that sits atop a tree stump just off the kitchen porch - the perfect place for an easy access herb garden. I also refer to this as "Edie's garden," as I have found that if she helps out with the garden, she's more likely to eat what comes from it.

Container gardening is a great sustainable solution for those with limited space (or those with a lot of space who just want easy access). While you can use any combination of containers that works for you, I like to have one big container for all my herbs (you would be surprised how many herb plants can fit!). Here are the steps:

1. Choose a container that is large enough to hold all of your herbs (go for something eco-friendly, like a BPA-free recycled plastic composite, terra cotta, or even vintage whiskey barrel (it's food safe!)). You don't want anything too heavy, unless you are going to plant it in place.

2. Create a good drainage system in your container by drilling small holes in the bottom of the pot (some might come with drainage holes) or lining the bottom of the container with one inch of rocks or gravel.

3. Fill the container within two inches from the top with a good, organic potting soil. Boost the soil's performace with an organic vegetable fertilizer (follow manufacturer's instructions for proper soil-to-fertilizer ratios).

4. Lay out your plants until satisfied with the placement. Using your hands, a dibble, or a small garden trowel, dig holes for the plants and place in the soil (be sure to scarify, or loosen and break up, the roots of the plants). Pat some potting soil around the base of the plant to secure it. Taller plants (like dill and rosemary) should be planted in the center or back of the container, with shorter or trailing herbs (like mint or thyme) on the sides or front. Water thoroughly.







I keep the garden marker with the plants to help identify them

That's it! Easy, right?! Be sure your container herb garden gets plenty of sunlight and water it whenever the soil becomes dry (usually everyday to every-other day, depending on the weather). In my whiskey barrel, I planted dill, rosemary, Mexican oregano, sage, common thyme, lemon thyme, pineapple mint, spearmint, peppermint, apple mint, marjoram, and tarragon. In the empty spaces, I planted strawberries. Afterall, this is Edie's garden, and she really likes picking strawberries. I planted basil, parsley, horehound and catnip in the "big" garden, but really enjoy having herbs right off the kitchen for quick additions to recipes.

If you try to create a container herb garden, send me a picture or a link! I would love to see it. This is a great way to make the most of a small space, perk-up cooking, and introduce kids to gardening.

Strawberry Salad

Salad greens from my mother's garden; berries picked by me

Two words indicative of summer are strawberry and salad. Put them together, and experience a flavor profile that is reminiscent of running barefoot through sprinklers, making s'mores, getting sun freckles on one's shoulders, and backyard camping in rickety tents. This Strawberry Salad is a quick, easy meal that can be whipped up for a tasty lunch or healthy dinner. Enjoy!

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Strawberry Salad with Candied Walnuts

Serves Two

5 cups (for me, about 4 big handfuls) salad greens, washed and dried

1/2 cup red onion, sliced

1/3 cup feta cheese, crumbled*

1/2 cup sliced strawberries

1/2 cup walnuts, shelled and halved

1 egg white

1 tablespoon sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon paprika

1 1/2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

1. Preheat the oven broiler (or set oven to 500 degrees Fahrenheit). Combine egg white, sugar, cinnamon, cloves and paprika. Add nuts and mix with fork. Place nuts on a foil-lined cookie sheet and bake for 10 minutes or until golden.

2. Meanwhile, combine the salad greens, red onion, cheese and strawberries. Once walnuts are done, sprinkle on top of salad. Drizzle with balsamic vinegar and olive oil. Season as desired with salt and pepper.  Serve immediately.

*Bleu cheese would also be delicious!

Strawberry Jam

While May is National Strawberry Month, the juicy, red fruits don't hit their prime in the Northeast until June. Strawberries were at peak ripeness last week, so Edith and I went picking.



One of the best ways to ensure you capture a bit of summer is to make Strawberry Jam. The house smelled heavenly all weekend long with the aroma of jam stewing on the stove (something I look forward to all year long). Many people think jam is an overly-complex process. Truth is, you can't really screw it up. If it turns out too thin and runny, it becomes ice cream topping. If too thick, spread it into a parchment-lined 9"x13" pan, cut into 1-inch squares, sprinkle with sugar, and you have jelly candies. Jam does take a little time, and needs to be stirred often to prevent burning (but I just try to catch-up on emails or get through the stack of magazines in the kitchen while the jam is cooking). Here is a simple, all-natural jam recipe I hope you will try.

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Strawberry Jam
Makes About 5 Pints*

8 cups strawberries, washed, hulled and quartered
5 cups white sugar
1 1/2 cups peeled, cored and grated apples (like Granny Smith - about 3 apples)**
2 tablespoons Grand Marnier (or any kind of quality orange liqueur or Triple Sec)***
2 teaspoons Kosher salt

1. In a large pot, combine all ingredients. Cook over medium-high heat until a boil forms. Stir frequently with a wooden spoon.

2. Reduce heat to medium. Cook, stirring and scraping the bottom of the pan frequently, until bubbles become larger and slower (about 45 minutes to an hour). Jam should reduce to a little more than half to be considered done, or read at 220 degrees Fahrenheit on a candy thermometer.

3. Remove from heat and immediately ladle into hot jars or other containers. The jam can be canned (either in a hot-water bath or pressure canner, just follow manufacturer's recommendations) or refrigerated for about two weeks.

*This recipe can easily by halved to 4 cups strawberries, 2 1/2 cups sugar, 3/4 cup apples, 1 tablespoon Grand Marnier, and 1 teaspoon salt.

**This recipe uses no commercial pectin. Apples are a natural source of pectin and help to thicken the jam.

***Orange or lemon juice is a fine alternative.

Stay tuned for more strawberry recipes (and be warned... June is National Dairy Month, so look out for recipes utilizing my favorite food group!).