Strawberry alert! Strawberries are ready at the Caledonia Market.
Caledonia Farmers Market Ontario·Tuesday, June 12, 2018
Strawberry season is here again, and at the farmers market we saw the first glimpses last Thursday of the tasty fruit on a few vendors tables.
Strawberries are an excellent source of Vitamin C, potassium and fibre as well as being low in calories.The size of the berries is not important. All strawberries large and small are equally sweet and juicy.
Here are some helpful hints and recipes to try
How to Store: Remove any damaged berries as soon as possible. Trim damaged areas and use in sauces, ice creams or in baking where appearance doesn’t matter. Store berries in the refrigerator with hulls intact, unwashed, and lightly covered in a single layer. Use within three to six days.
How to Prep Just before serving, gently rinse under cold running water (avoid soaking because the strawberries will absorb water and lose flavour), gently pat dry with paper towels, and hull.
How to Freeze: Strawberries may be frozen whole or sliced, with or without sugar, for up to twelve months. Before using, thaw at room temperature.To freeze without sugar, place in a single layer on a large tray or cookie sheet. Freeze until firm (about one hour), pack in freezer bags drawing off as much air as possible, and seal.
To freeze with sugar, pack in rigid containers, sprinkling sugar between each layer. For every 4 cups (1 L) whole washed and hulled strawberries, allow 1/2 cup (125 mL) granulated sugar; for the same amount of sliced strawberries, allow 3/4 cup (175 mL) of sugar
This fruity, frothy and good-for-you smoothie can be prepared (without the ice cubes) in the blender and refrigerated overnight ready to blend in the morning.
Makes 4 servings.
Takes 5 minutes.
· 2 cups (500 mL) Ontario Strawberries, hulled
· 1 cup (250 mL) milk
· 1 cup (250 mL) low-fat strawberry-flavoured yogurt
· 1 tbsp (15 mL) Ontario Liquid Honey
· 4 ice cubes
· 4 Ontario Strawberries
What to do:
1. in blender, combine hulled strawberries, milk, yogurt, honey and ice cubes; process until smooth
2. pour into chilled glasses
3. garnish with fresh strawberry
4. serve immediately
Strawberry Cheesecake Pops
Hands-on Time 10 Mins Total Time 4 Hours Yield Serves 6 (serving size: 1 ice pop) Ingredients
1 (5-ounce) can evaporated low-fat milk
1/4 cup sugar
3 ounces 1/3-less-fat cream cheese, softened
1/4 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
3 tablespoons light-colored corn syrup
1 teaspoon lemon juice
10 ounce strawberries, hulled
1/4 cup graham cracker crumbs
· How to Make It
· Step 1· Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.·
Step 2· Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds. Top with strawberry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.·
Step 3· Unmold ice pops; dip tips in graham cracker crumbs.