This month the strawberry fields yield their beautiful, brilliant red berries that put the California supermarket variety to shame for flavor. The wild Minnesota berries are available, too—if you are very tenacious and have a strong back. They are so small that it takes a whole lot of strawberries to make even a cupful, but oh, are they worth it! If you’ve never tasted wild strawberries I urge you to find some and at least taste them. Because they are so tiny, wild strawberries make a great variation on blueberry pancakes since a few go a long way and maximize your harvest. Another idea for the tiny wild strawberries is to make an uncooked jam. You can get 2 half-pints from one cup of crushed berries. Procedure: jars and lids should be sterilized. Prepare fruit by washing and crushing lightly. Measure one cup (they will lose half their volume when crushed, so you must start with two cups of whole berries). Place berries in a glass bowl. Add 1 ¾ cups sugar and mix well with a wooden spoon. Let stand for 10 to 15 minutes, stirring occasionally.
In a small saucepan, combine 1/5 box of powdered fruit pectin and ½ cup water; stir well (mixture may be lumpy). Heat to a rolling boil over high heat, stirring constantly. Cook for 1 minute, continuing to stir constantly. Pour pectin mixture onto fruit in bowl. Stir until sugar is completely dissolved and no longer grainy, about 3 minutes; a few grains may remain, but the mixture should no longer look cloudy (or the jam will be cloudy). Pour into prepared jars, leaving ½ inch headspace; cover with clean lids. Let stand at room temperature for 24 hours; the jam should set. If it not set, refrigerate for several days until set before using or freezing. Jam will keep for three weeks, refrigerated, or frozen for up to a year. (Adapted from Abundantly Wild by Teresa Marrone).
Strawberry shortcake is the perfect dessert for Dad tomorrow. If you found some beautiful home-grown strawberries at the farmer’s market or went to a pick-your-own farm, you’re all set. Of course, I guess there are those who like a sponge cake base for their shortcake—but that’s not really shortcake at all. The old-fashioned biscuit shortcake is the only kind I want. Here’s an old-fashioned, highly caloric, delicious treat for everybody—but especially the dads in your crowd.
Strawberry Shortcake
2 cups sifted flour
2 Tbsp sugar
3 tsp (1 Tbsp) baking powder
½ tsp. salt
½ cup butter
1 beaten egg
2/3 cup half and half
3 to 4 cups sugared sliced strawberries
1 cup heavy whipping cream, whipped and sweetened with 2 Tbsp. sugar
Sift together the dry ingredients; cut in butter until mixture is like coarse crumbs. Combine egg and half and half; add all at once to dry ingredients, stirring only enough to moisten. Spread dough in a sprayed 8” round cake pan. Bake at 450 degrees for 15 to 18 minutes or until golden. Remove from pan and cool on rack about 3 minutes. With serrated knife, split in 2 layers. Butter bottom layer. Spoon berries and whipped cream between layers and over top. Cut into wedges. Serve warm.
Nothing can really beat that dessert, but here are some quick and easy ways to use those luscious berries:
• Puree fresh strawberries in a food processor and add to a pitcher of lemonade.
• Layer sliced berries, yogurt, honey and crushed amaretti cookies in dessert glasses
• Dice one pint large berries. Saute in 1 Tbsp olive oil and 2 Tbsp sugar until just soft. Hit with a splash of balsamic vinegar. Serve over vanilla ice cream.
• Freeze super-ripe berries. Frappe in a blender with light coconut milk and vanilla sugar for a great smoothie.
If you’re really in a hurry, just put them, washed, in a bowl and pour cream over them. Sprinkle with sugar if they need it. Nothing beats the first homegrown strawberries of summer.
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