Quantcast
Strawberry fields forever – Metro US

Strawberry fields forever

Homegrown strawberries are so worth the long wait. While the season always seems so short — usually a four week window from mid-June into late July (depending on weather of course) — some growers are planting “day-neutral” strawberries, which ripen from mid-July to mid-October, with heaviest production in August and September. It is a small percentage but it’s still tasty news.

Whether you pick your own or buy at a local farm or market, now’s the time to enjoy ripe, sweet and juicy handpicked strawberries.

This recipe, from Food Matters, A Guide to Conscious Eating by Mark Bittman (Simon & Schuster), is indeed simple. No need for an ice cream maker, just a food processor and a few ingredients.

It calls for frozen fruit, so once you’ve had your fill of fresh strawberries, freeze some until solid. It’ll take about one hour or so, then whirl this together in no time at all. And try it with other berries and fruit as the season progresses.

Super-Simple Sorbet

From author and New York Times columnist Mark Bittman’s latest book, Food Matters, A Guide to Conscious Eating, here is an easy and healthy recipe from a book that is a worthy read. I’ve only made this with plain yogurt and it works well. Makes about three cups (750 ml).

INGREDIENTS:
• 1 lb (500 g) frozen strawberries or other seasonal fruit
• 1/2 cup (125 ml) plain yogurt, crème fraiche, or silken tofu
• 1/4 cup (60 ml) sugar, more or less
• As much water as needed

METHOD:

Place strawberries, yogurt and sugar in food processor, and process until puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit doesn’t break down completely, gradually add some water through the feed tube a tablespoon or two at a time, being careful not to overprocess the sorbet into liquid.

Serve immediately or freeze. To serve later, allow 10 to 15 minutes for the sorbet to soften at room temperature.

TIPS:
• If your food processor is not a large volume one, try half the recipe (or divide and make two batches).

Food in brief
Strawberries don’t ripen after they’ve been picked, so buying local ensures berries are at the peak of freshness. Berries are some of the most perishable fruit and are truly at their finest eaten as soon as picked as possible. Choose fruits that are plump and already brightly coloured. Strawberries should be shiny red and have their calyxes (the green cap that joins the berries to the stems) attached. A vivid green, unwilted calyx is a good indicator of a fresh strawberry.

Strawberries are delicate, but will last a few days in the refrigerator in well-ventilated cartons or in a single layer on a paper towel-lined shallow pan. Refrigerate berries, but don’t wash until you are ready to use. Then rinse gently and drain on paper towels. Remove the hulls after rinsing.

To freeze berries whole, rinse lightly, dry well and hull. Arrange in a single layer and freeze until firm, then pack in plastic bags or containers. To freeze with sugar, sprinkle sugar over sliced strawberries – ¾ cup (175 ml) sugar per 4 cups (1 L) sliced strawberries. Mix well before packing into containers.

– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.