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Strawberry Fields

March 10, 2014

strawberries from my garden 2008. Starting early May I harvest at least this many once a week.

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Spring is a great season for recipes with fruit and vegetables.

Strawberries tend to be a favorite this time of year. The Old Farmer’s Almanac Garden-Fresh Cookbook has a few recipes to satisfy your craving for this delicious fruit!

Strawberry Fields

Mixed Fruit Jam

3 cups fresh pineapple, shredded
4 cups strawberries, hulled
2 cups rhubarb, cut up
dash of salt
4½ cups sugar

In a large stockpot over medium heat, cook the pineapple for 10 minutes, stirring occasionally so that it doesn’t stick to the pan or burn. Add the strawberries, rhubarb, and salt and cook for 20 minutes, stirring occasionally. Add the sugar and bring the mixture to a boil, stirring to dissolve the sugar and prevent scorching. Allow the mixture to boil rapidly for 25 to 30 minutes, or until the jam thickens, stirring frequently. Remove the pan from the heat. Skim, pour into sterilized jars, seal, and process. Makes about 5 pints.

Strawberry Lemonade

1 cup strawberries, hulled and sliced
½ cup sugar
1 cup fresh lemon juice
1¼ to 1½ cups cold sparkling water

Put the strawberries into a blender or food processor and purée. Add the sugar to the lemon juice and stir to blend. Add the lemon juice and sparkling water to the puréed berries. Stir or process for a few seconds to blend, then pour into ice-filled glasses. Makes 3 servings.

If all else fails, you can always snack on strawberries by themselves. They are nature’s candy! Enjoy!

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