I took my girls strawberry picking this morning and came home with seven quarts. I was hoping for a bit more, but it was hot and sticky and the berries not overwhelmingly plentiful. I made jam on Saturday—a double batch of straight up strawberry and a double of strawberry rhubarb—so even though I was intrigued by the idea of a strawberry basil jam, I crossed jam off my list today. I love making jam, but I admit I wasn’t too upset to avoid a steamy kitchen.
- Froze them whole. I like to have bags of berries in the freezer to chop into oatmeal or smoothies throughout the year. We ran out of strawberries from last season about a week ago, so it was time to stock up.
- Made ice cream. I thought about strawberry shortcake for dessert, but did I mention it was hot today? I didn’t want to turn on the oven, so I thought cold instead. I found some chocolate cake in the freezer and served the still soft ice cream over it.
- Made popsicles. As I was hulling the strawberries to freeze, I pulled the ones with mushy spots or the ones my three-year-old picked that were half ripe, half yellow. I put the good bits in a bowl and blended them up with a little limeade. Four popsicles are now solidifying in my freezer.
- Froze margarita cubes. I figured this one out last year. Throw your smooshed berries in a blender and pour into ice cube trays. Then use the strawberry ice cubes in margaritas (or toss them in lemonade to make a “fancy” drink for the kids). I used the leftover popsicle mix this year.
- Baked a pie. I know. I said I didn’t want to turn on the oven. Even at 10, when a coolish breeze was occasionally slipping into the kitchen, I didn’t want to turn it on, but my husband’s a pie guy with a birthday coming up. I went with the classic strawberry rhubarb (recipe below).
- Ate them. Sometimes I get so busy doing things with the stuff I pick, I forget to just savor it. The kids grabbed them off the counter for a snack as they ran through the kitchen. I kept tasting as I was cutting them, and I put a scant quart aside for breakfast.
What are you doing with strawberries this year?
Strawberry Rhubarb Pie
2 1/2 cups sliced strawberries
2 1/2 cups sliced rhubarb
3/4 cup sugar
2 Tbsp. water
handful of cornflakes
pie crust (top and bottom for a 9-inch pan)
- Preheat the oven to 425 degrees F.
- Put the bottom crust in a 9-inch pan. Crush the cornflakes and sprinkle over the crust.
- Combine the strawberries and rhubarb in a medium bowl.
- In a small bowl, mix the sugar, egg, and water together. Pour over the strawberry-rhubarb mix and stir to combine.
- Pour the filling into the crust in the pie pan.
- Cover with the top crust, crimp the edges, and cut a few slits in the crust.
- Bake for 10 minutes. Then reduce heat to 350 degrees and bake for about 40 minutes more. The crust should start turning golden and the filling should bubble lightly.