I was down south in the Central Coast area last week, and picked up a half flat of farm fresh strawberries from Okui’s Strawberry Stand in Grover Beach. They’re locally grown, actually in the field right there behind the stand. Can’t get any fresher or sweeter than that.
A half flat of strawberries contains 6 pints – that’s a lot of strawberries. I’ve been eating them plain as a snack. I’ve been eating them with cereal for breakfast. I’ve been drinking them in smoothies. I even convinced my Mom to try some in her salad. She thought I was kidding but it really is tasty in green salads.
But there’s still a lot left, I’ll have to think of something else to do with them strawberries. Any suggestions? Oh, I think I hear the freezer calling their name.
Is there anything better than the smell of fresh strawberries? Freezing is a great idea because then they’re perfect for smoothies and milk shakes. I’m going to slice some up, toss them with a little sugar, and eat them on pancakes. Or maybe I’ll just serve them whole with powdered sugar to dip, because they’re just so perfect as is right now, I hate to monkey with them too much. But as soon as I get over this beginning of the season fawning, I will be eating some strawberry shortcake.
Yup, I couldn’t agree more – fresh strawberries are great as is.
chocolate dipped strawberries would rock. or strawberry muffins, sorbet, scones, cake, fruit salad, jam/preserves.
They look so lovely and fresh.
Strawberry Mousse?
I read about a Vegan Strawberry Mousse using tofu, strawberries and powder sugar, blended well aand frigerate for few hours. I haven’t try that yet, still waiting for fresh lovely strawberries on sale.
Cheers :)
Lori – Thanks for the suggestions. I really like your very berry sorbet. I’m going to give that a try with some of the frozen strawberries.
Crystal – The strawberry mousse idea also sounds delicious. And no baking – I’m not a baker so that’s a perfect recipe for me. Thanks!