Strawberries, strawberries, and more strawberries

Delicious bounty

As a native North Carolinian I'm definitely in the minority when I admit to being a fall/winter lover and not much of a summertime fan. However, that said, I do love the benefits of living is such a lush green and fertile environment, beautiful summertime farmer's market finds and u-picks surrounding town.

With some time off work this week I took it upon myself to spend a full day immersed in the blessing of this springtime season: strawberries! From hand picking at a u-pick to cooking up just about every berry I came home with it was a wonderful day!

Here's what came of it:

Sitting on my windowsill

Strawberry Rhubarb Jam:

Ingredients:

12 mason jars
Tongs
Towel you don't mind staining with strawberry juice
7 cups of rinsed and hulled strawberries
1 1/2 cup sugar
4 tablespoons agar agar
1/2 cup sliced rhubarb

Instructions:

1. Place mason jars in large pot of boiling water to sterilize them and prep them for the jam.
2. Prep strawberries and rhubarb.
3. Add all ingredients to a large pot on medium high heat.
4. Chop the strawberries in the pot with the edge of a wooden spoon (or with a potato masher if you own one).
5. Bring to a vigorous boil, stirring often until thickened.
6. Once the jam is ready, taking 1 jar at a time out of the boiling water, fill 80% of the way with jam, wipe the lip of the jar with a wet towel, place the lid on top and screw tight.
7. Continue like this with each jar until they are all filled.
8. Place all of the filled jars back into the boiling water (water must come up to the brim of the jar). Over the course of a couple of minutes you'll begin to hear "popping" sounds, the sound of the jars sealing.
9. Taking the jars out carefully from the boiling water once they have sealed. Once you've removed them from the water, wipe the jar dry and screw the top on securely.
10. Label and store for up to 1 year.
11. If for some reason one of the jars does not seal, don't fret, just place in the fridge to enjoy on an earlier occasion.

Testing out the strawberry jam with fresh homemade bread (not included in this blog post because I wasn't totally impressed with the final product)

Strawberry Pie

Strawberry Pie 

(adapted from Whole foods for the Whole Family's French Strawberry Pie)

Ingredients:

Crust:
1 1/2 cup graham cracker crumbs (crush 1 package of graham crackers)
6 tablespoons melted butter

Glaze Mixture:
4 cups fresh strawberries, washed and hulled
3/4 cup water
1/3 cup honey
dash of salt
2 tablespoons cornstarch
1 1/2 tablespoon water

Cream Mixture:
4 oz. cream cheese
1 tablespoon honey
2 teaspoon lemon juice
1/2 teaspoon vanilla
dash of salt

Garnish:
1 cup whipped cream (homemade or store bought)

Instructions:

1. Preheat oven to 375, mix graham cracker crumbs and melted butter and press into pie pan. Cook for 7 minutes, or until golden brown. Allow to cool.
2. Glaze Mixture: Prep strawberries. Set aside 2 cups. Place other 2 cups in saucepan and chop. Add water, honey, and salt. Bring to a boil for 2 minutes, strain (save remaining strawberry bits for breakfast one morning). Make a paste with cornstarch and water, add to strained juice. Return to heat and cook until thickened. Set aside to cool (place in freezer to cool more quickly).
3. Cream Mixture: Mix all ingredients together and carefully spread into cooled pie crust.
4. Place reserved strawberries on top of cream cheese layer and pour cooled glaze over these. Garnish with whipped cream when ready to serve.
5. Keep refrigerated.

My breakfast the following morning: fresh strawberry scone, fresh brewed coffee with homemade creamer (still working out the kinks), homemade orange-honey butter, and homemade strawberry jam, yum!

Strawberry Scone

(adapted from Tyler Florence's recipe)

Ingredients:

2 cups flour
3 tablespoons sugar, plus extra for dusting
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons butter, cut into small cubes
1 1/2 cup strawberries, washed and dried
3/4 cup buttermilk, plus extra for brushing on top

Instructions:

1. Preheat oven to 400
2. Food process all dry ingredients to mix.
3. Add butter until texture of breadcrumbs.
4. Pour into mixing bowel, add buttermilk and combine quickly and gently. Resist over-mixing.
5. Fold in berries.
6. Using measuring cup (1/2 cup size) to drop batter onto baking sheet.
7. Brush tops with buttermilk and sprinkle with sugar.
8. Bake until golden brown and fluffy, approx 15-20 min. 

Orange Honey Butter

(adapted from Tyler Florence's recipe)

Ingredients:

1 cup heavy cream
zest of 1/2 orange
1/4 cup honey, plus extra to drizzle on top for serving
pinch salt

Instructions:
1. Blend all ingredients in a food processor for 4 minutes or until combined and thickened.
2. Place in freezer to chill.
3. Top with drizzle of honey to serve.


That's all for this week, enjoy!