It's Strawberry Time!

Local strawberries are ripening early—as much as 3 weeks early—due to unusually warm temperatures in April. They are also uncertain as to how long the crop will last, due to the heavy rains the first two weeks in May. Prices are dropping rapidly in area supermarkets and farmers markets.

Low in calories and high in vitamin C and fiber, strawberries are the perfect snack. Just wash and hull strawberries and put them in a huge bowl next to a freshly made bowl of whipped cream—and watch them disappear. 

Our favorite recipe is fresh Strawberry Bread. I puree extra berries to make a strawberry topping with whipped cream when I serve it warm from the oven. Make several loaves at once, because they freeze well, and can be pulled out for impromptu company. For breakfast, this is the best with a dollop of whipped cream cheese.

I am also including my fresh strawberry pie recipe. This is my most requested recipe each year.

Easy Strawberry Bread
3 cups whole strawberries, sliced
2 cups sugar
3 cups flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/4 cups oil
4 eggs, beaten

Slice strawberries.  Place in a medium bowl.  Sprinkle lightly with a little sugar.  Preheat oven to 350 degrees.  Butter and flour two 9 x 5 inch loaf pans.  Combine flour, cinnamon, rest of sugar and salt and baking soda in a large bowl and mix well. Blend oil and eggs into strawberries.  Add to flour mixture. Divide batter between pans.  Bake loaves until tester inserted in centers comes out clean, about 40 to 50 minutes.  Let cool in pans on rack for 10 minutes.  Turn loaves out and cool completely.  Makes 2 loaves.  Serve with strawberry cream cheese.  Store loaves in the refrigerator in a sealed container.

The Best Fresh Strawberry Pie
(This is my favorite summer dessert!)
1 baked deep dish pie shell
1 cup sugar
1/8 tsp. salt
2 1/2 Tbsp. cornstarch
1 cup cold water
2 Tbsp. white Karo syrup
1/2 pkg. (3 oz. pkg.) strawberry jello
1 drop red food color
Approx. 4 cups whole ripe berries (enough to make a heaping pie)

Combine sugar, salt, cornstarch, water and Karo syrup in a saucepan.  Bring to a boil and stir constantly until clear, about 3 to 4 minutes.  Add Jell-O and stir until dissolved, and add food color.  Set aside and let cool (if it is a warm day, put it in the refrigerator for 10 minutes).  Wash and hull whole berries and shake dry.  Arrange berries in the cooled baked pie crust.  Spoon cooled red filling over top of berries.  Refrigerate several hours before serving.  Serve with generous amounts of whipped cream.    

Terry’s Berry Spinach Salad
2 bunches fresh spinach, washed and dried
1 pint fresh strawberries, washed, stemmed and halves
1/2 cup sugar
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1 1/2 tsp. minced onion (optional)
1/4 tsp. paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tbsp. sliced almonds, toasted lightly in oven

Toast almonds in a 350 degree oven until just lightly brown.  Set aside to cool.  Chop stems off spinach leaves and tear spinach. Arrange berries over the spinach. Combine sugar, sesame and poppy seeds, minced onion, paprika, vegetable oil and cider vinegar in a bowl, and whisk together. Drizzle over strawberries and spinach, top with toasted almonds.  Toss gently and serve.

Lots of Berries Salad with Lemon Goat Cheese Dressing
2 cups fresh raspberries
2 cups fresh blackberries
2 cups fresh blueberries
2 cups strawberries, halved
3/4 cups fresh orange juice
1/4 cup fresh lemon juice
1 cup fresh mint leaves, washed, and chopped fine
2 bunches fresh watercress or favorite dark lettuce
4 oz. mild goat cheese (Montrachet) or cream cheese
1/2 cup heavy cream
1/2 cup whole milk
Grated zest from 2 lemons
2 Tbsp. fresh lemon juice
1 tsp. poppy seeds

Pick over berries and discard any bruised ones, stems or debris.  Rinse and pat dry.  Combine berries in a medium bowl.  Add juice and mint leaves.  In a separate bowl, combine softened goat cheese, cream and milk in a bowl and beat until smooth.  Fold in grated lemon zest and poppy seeds.  Arrange berries in the center of a pretty plate.  Arrange watercress or lettuce along one side.  Place a generous dollop of dressing on top of berries.  The lemon cheese dressing is just tart enough to accent the sweetness of the berries.