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Posts Tagged ‘strawberries’

Being pregnant has really changed the way I cook and eat. Mainly, everything I put into my mouth has to have protein in it as I am required to get at least 60 or more grams per day (which is a lot!)

Now that our strawberries are finally coming in, I am able to make a homegrown organic strawberry smoothie packed with twenty-two grams protein! Woot! And no added sugar (just sweetened from the yogurt).

Ingredients:
1 cup ice, crushed
6 oz any flavor yogurt (strawberry!) (5 grams protein)
6 oz milk (5 grams protein)
1/2 -1 cup strawberries (fresh or frozen)
2 tbsp plain whey protein powder (12 grams protein)
1 tsp potassium powder (optional–potassium boost is great since pregnancy really drains your minerals)
1 -2 tsp soluble fiber powder (optional–fiber boost is great to stay regular, of course. This should add about 4 grams fiber)

Directions:
Smoothies are so popular, if you haven’t yet tried making them at home, you really should. First crush the ice in your blender or food processor.

Then add in the strawberries and blend smooth.

Then add in the yogurt, milk, and extra powders.

Blend smooth. Pour into a huge glass with a wide straw.

Makes about 3 cups, but is still considered ONE serving, so don’t dare share it 😉

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Strawberry-Rhubarb Popsicles are super fresh tasting and tongue tingling!

These are so delicious and perfect in the Spring when the strawberries are plump and juicy and the rhubarb is tart and crisp. The recipe will work with any fruit, though, so feel free to experiment. And with frozen fruit, you can make this any time of year. Yields 6 cups or so.

Ingredients:
2 lbs frozen fruit, in this case: 1 lb strawberries, and 1 lb rhubarb
1 cu plain yogurt
2/3 cu sugar

Directions:
Measure out 1 cup plain yogurt and put it into a food processor. Weigh your fruit, or check the labels on prepackaged frozen fruit.Top the yogurt with the frozen strawberries. 

Meanwhile, put the frozen rhubarb in a saucepan with the sugar and cook on medium heat. The rhubarb will release water allowing the sugar to dissolve.

Let the rhubarb cook in this syrup for a few minutes (I don’t recommend eating raw rhubarb, but it’s not bad or anything). Add the cooked rhubarb and syrup to the food processor.

It looks so pretty layered like this. Very patriotic.

Puree smooth.

It's getting going. . .

Wheeeeeeeeeeeeeeee!

Pour into popsicle molds and freeze solid. You can also pour into freezer containers such as rubbermaid tubs. A serving would be 1/2 cup to 1 cup, and can be warmed briefly in the microwave to make a sorbet consistency. Yummy!

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This is my go-to recipe for making Apple Crisp in the fall as well, just substitute 5-8 apples for the fruit. It is so amazing warm with a scoop of vanilla ice cream. Drool!

Ingredients:
1 lb strawberries (can be fresh or frozen)
1 lb rhubarb (can be fresh or frozen)
¾ cup flour [healthiest substitution: ¼ cup whole wheat flour, ¼ cup white flour, ¼ cup ground flax seeds]
½ cup whole oats or plain oatmeal
½ cup brown sugar
¼ cup canola oil
½ tsp cinnamon

Directions:
Wash and hull the strawberries, then cut in half. Place in a bowl and set aside. Wash and de-string rhubarb (if necessary) and chop into ½ inch segments. Add to bowl with strawberries. Add ¼ cup of the brown sugar and toss.

Grease a 7 x 11 biscuit pan and pour the fruit mixture into the bottom of the pan. Preheat the oven to 375 F.

In a small mixing bowl, combine the flour, ¼ cup brown sugar, and other dry ingredients. Cut in the oil with a fork, much like cutting in butter for biscuits. Mixture should be coarse and crumbly. Spread the topping on the fruit and bake in oven for 30-40 minutes.

Serves 6

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The Berry Bible by Janie Hibler

Despite the beautiful potential of the original (hardback) cover, this book is thick, wordy, and lacking the info I was expecting. Even in her introduction, she explains that not every berry is covered. Not every berry is pictured either, even though many types of blackberries and raspberries are pictured—all looking the same to me. Also, some fruit is pictured and not discussed, such as the pink and white currants. In the A-Z section, the relevant information to me would be: what does the plant look like, what does the fruit look like (color, size), and what does the fruit taste like? These key questions are not directly addressed, but some of that information can be gleaned from picking it out of the named paragraphs. The sections of info included about each berry are: name, classification, habitat & distribution, history, commercial growth, how to pick, how to buy, how to store, and notes for the cook. For example: she doesn’t describe the berry itself (or the flavor) but does mention that they will stain. So the berry therefore must be dark colored, right?

I would rewrite those sections as: Plant Growth and Range; Berry Information (info about season of ripeness, berry size and color, taste and traditional or native uses); How to Find (either commercially or wild picked), and Other useful information (such as picking tips, storage tips, and cleaning and cooking tips).

If you approach this book as a cookbook only, you’ll be rewarded with tons of recipes in every category you can imagine. But if you approach it like I did, as a “bible” of berry information, you will be disappointed. There are 70 pages of berry info (the “bible” section of the book, in my opinion), and 236 pages of recipes. There is also a section of colored photographs of some berries, but when you realize how many are not covered, this section become a bitter reminder of lost oportunities.

Original (hardback) Cover Art: This cover implies a botanical and historical wealth of information could be inside. Alas, it is not meant to be. . . The new cover as changed brings the focus back to using berries in the kitchen which is admittedly the true purpose of this book. 

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August 6

I got my 4th zucchini and did indeed have the parents over for dinner Sunday night. We had stuffed zucchini, a wilted swiss chard salad, and homemade strawberry and rhubarb crumble pie. The pie was so delicious with homegrown rhubarb. I know I wasn’t supposed to harvest any stems this year but seriously, the plants are monsters and could afford to give up 2 cups worth, or about 10 stems.

Homemade strawberry rhubarb crumble pie. Dig in!

And now for the big announcement: we have ripe tomatoes!!!!!!! First one is Siletz, with a 2” globe in colors of orange/red/green (though ripe, I think), and second is a black cherry, which I just plucked to see if it’s ripe or not. There are 3 more the same color on the vine. It is sort of burgundy with green shoulders.

8 Ball zucchini, siletz tomatoes, and black cherry tomatoes

According to the calendar, the tomatoes are 1 month behind or more; so while the siletz should have ripened in 55 days, it has been 85 since planting date. I’m now amazed at my patience! I also have my first carbon tomato changing color. I am very hopeful that it isn’t ruined by a bug that burrowed into it—eww! Expect reviews soon!

I also got some more zucchini—3 this morning in fact, though 2 are teeny tiny and I just cut them off because they haven’t grown in a few days (runt plants).

 

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I’ve transplanted 3 of the volunteer squash, cause slugs ate most of my watermelon seedlings. Wonder what I’ll get! I also got several lemon boy volunteers, which I can plant out in the “potager” which isn’t likely to be a potager anymore…

I’m getting blossoms on 4 tomato varieties so far, even though the tallest plants are less than 2′ tall. Yesterday I went ahead and staked and tied the tallest ones. They all seem to be doing okay now, except for the lime green salad in the ground; but the one in the pot is doing great. The groshovka’s are very slow growers so far.

While still small, I tied them to stakes. Some are flowering already.

We’ve gotten about 25 strawberries so far, and that’s probably all we’ll get. We lost one more plant, but have lots of runners.

All that talk you've heard about homegrown strawberries? It's true!

Scott helped me weed the side garden on Sunday for about an hour, we took out tons of weeds! Lots of greens for the compost. Now there’s room to plant more stuff. I really need to get a mulch though, but probably won’t this year until fall.

My side garden. It's curvy, and now weed free!

We also have 2 zucchini growing, that is if they got fertilized. We’ll have to wait and see. Chard is also doing very well.

It's under my finger! Sorry, I couldn't get the camera to focus on the tiny nub.

Out of the seed balls I threw at my parents house, they’ve got a bunch of arugula and a couple poppies. They may have had more but it got mowed down, oh well. The arugula made tons of seeds, so they might get a second crop or more next spring. Neat experiment.

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A couple beans have come up. Three lablab, and two bush beans, though I don’t know the variety. Three zucchini, but one has been eaten. More chard has sprouted, but still no carrots or celery. Or corn.

Raspberries: 3 of the sticks have no leaf growth and no new shoots have sprouted yet. Strawberries: many plants have blossoms so fruit is imminent. Asparagus looks mostly coming up, though ferns are teeny tiny! Side garden is horribly overrun with weeds—I need to take a few hours and rip it up, then cover with more straw. We’ll see.

Many “volunteer” tomatoes in the compost as well as a few squash. I’m going to transplant a few of the tomatoes. My other tomatoes aren’t doing that great. Too much sun and too hot led to sunscald. If they aren’t sunscalded, they are just sitting there with no new growth. I’m still holding out hope that the roots will send up new growth. Otherwise I’ll have to replace up to 4 or more plants.

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