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How much do you know about strawberries? | |
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I'M NOT MARTHA - Tuesday, June 12, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
A whole bunch of us went strawberry picking over the weekend.
One of those pick-your-own farms. Great fun. So I thought
I'd take you along on my berry bonanza. Facts and fun...and
great food and drink recipes. How much do you know about
strawberries?
* The strawberry is not classified by botanists as a true
berry. True berries, such as blueberries and cranberries have
seeds inside. The strawberry, however has its dry, yellow
"seeds" on the outside (each of which is actually considered
a separate fruit). Strawberries are also called an accessory
fruit because of the seeds on the outside.
* On the average, there are 200 tiny seeds in every strawberry.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
PICKING YOUR OWN AT THE FARM
Select plump, firm, fully red berries. The small berries are
often most flavorful. Unripe berries will not ripen once
picked.
Don't overfill your containers or try to pack the berries
down.
Strawberries measurements: 1 quart = 2 pints = 4 cups and 1
quart is normally enough for 4 servings
U-pick strawberry farms typically sell berries by the pound.
A quart equals 1 and 1/2 pounds of fresh berries.
Do the math and be careful not to over-purchase as straw-
berries quickly mold when left at room temperature, and only
last a couple of days in the refrigerator.
You can easily freeze berries that you can not use right
away - just wash, cut the hulls off and pop them into a zip-
lock bag, removing as much air as possible. Those vacuum
food sealers REALLY do a good job of this! The berries will
keep for many months frozen without air.
For individual berries after freezing...freeze separately on
a tray. When frozen place togther in the ziploc bag.
Berries to be used immediately may be picked any time, but
if you plan to hold the fruit for a few days, try to pick
in the early morning or on cool, cloudy days. Berries picked
during the heat of the day become soft, are easily bruised
and will not keep well.
Avoid placing the picked berries in the sunshine any longer
than necessary. It is better to put them in the shade of a
tree or shed than in the car trunk or on the car seat. Cool
them as soon as possible after picking.
Strawberries may be kept fresh in the refrigerator for two
or three, depending upon the initial quality of the berry.
After a few days in storage, however, the fruit loses its
bright color and fresh flavor and tends to shrivel.
WHEN YOU GET HOME
DON'T wash the berries until you are ready to use them.
Washing makes them more prone to spoiling. Pour them out
into shallow pans and remove any mushed, soft or rotting
berries.
Put a couple of days supply into the fridge, wash and cut
the caps (green tops) off the others and freeze them up!
(Unless you're going to make jam right away)
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STRAWBERRY-LEMON TARTLETS
Very nice for a fancy dinner party, these little tartlets
have an almond crust, tangy lemon filling and strawberries
on top.
Almond crust
1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water
Blend flour, almonds, sugar and salt in processor until nuts
are finely ground. Add butter and cut in using on/off turns
until mixture resembles coarse meal. Mix in almond extract
and enough water to form moist clumps. Knead dough briefly
on work surface to combine; flatten into disk. Wrap in
plastic; refrigerate until firm before rolling, at least
2 hours and up to 1 day.
Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts.
Filling
1/4 cup purchased lemon curd
2 teaspoons grated lemon peel
1/4 cup chilled whipping cream
16 large strawberries
Glaze
2 tablespoons apricot preserves
2 teaspoons brandy
Lemon peel strips (optional)
Preheat oven to 375°F. Roll out crust on lightly floured
surface to 16-inch round (scant 1/8 inch thick). Cut out
3-inch rounds. Gather and reroll dough scraps. Cut out
enough rounds to make 16 total. Line 3-inch-diameter
fluted tartlet pans with -inch-high sides with dough
rounds. Freeze crusts 15 minutes.
Arrange tartlet pans on large baking sheets. Bake crusts
until pale golden, piercing bottoms with toothpick if
crusts bubble, about 13 minutes. Cool crusts completely.
Turn crusts out of pans; arrange on platter.
For filling: Whisk lemon curd and lemon peel in medium bowl
until smooth. Whip cream in another medium bowl until soft
peaks form. Fold cream into lemon curd in 2 additions.
Divide filling among crusts. Cut each strawberry as desired
and place 1 atop each tartlet.
For glaze: Stir preserves and brandy in small saucepan over
medium heat until mixture comes to boil. Strain into small
bowl. Brush each berry with glaze. Garnish tartlets with
lemon peel, if desired. (Can be prepared 6 hours ahead.
Cover loosely and refrigerate.)
Makes 16 Servings.
Bon Appétit
June 1997
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* "BERRY" HEALTHY TIPS
Eight medium-sized strawberries contain 140% of the U.S.
RDA for Vitamin C. Strawberries are also good sources of
folic acid, potassium and fiber.
If you're expecting a baby, you'll be very interested in
some of the new discoveries about folic acid. In fact, 8
strawberries have 20% of the folic acid you need every day.
Strawberries are also fat-free and low in calories.
Fresh juice from sieved strawberry pulp has a cooling effect
on feverish patients. For a cooling and purifying drink,
either pour water on crushed berries or chop the berries
roughly and whirl in a blender with a little water.
As part of the 5-a-day program suggested by the American
Cancer Institute, strawberries can also play a part in
helping you to reduce the risk of cancer or heart disease.
Strawberry juice combined with honey will reduce inflammation
or sunburn. Rub the mixture thoroughly into the skin before
rinsing off with warm water and lemon juice.
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* RED WINE WITH STRAWBERRIES
Fraises au Vin Rouge
MAKES 4
This drink is a French favorite, pairing sweet seasonal
strawberries with fruity red wine. The best pairing is a
young pinot noir or beaujolais.
4 cups strawberries
2–3 tbsp. sugar
1 bottle red wine
1. Wash, hull, and halve strawberries lengthwise. Sprinkle
berries with sugar, mix gently, then set aside to macerate
for about 1 hour.
2. Divide berries among four wine glasses, then pour approx-
imately 6 oz. of red wine to cover berries.
First published in Saveur, May 1995
*ARE YOU WEIRD?
Respondents to a recent national survey labeled strawberry
lovers as "health conscious, fun loving, intelligent and
happy." Non-strawberry lovers, on the other hand, were
described as "weird, boring, stuffy--picky, fussy eaters
who avoid healthy foods."
Me....I'm a lover!
Lizzy
Questions...Comments...? email Lizzy
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