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Publication: I'm Not Martha
How much do you know about strawberries?

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          I'M NOT MARTHA - Tuesday, June 12, 2007

Help yourself to some great self-help videos on: evtv1.com

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 

* 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


Select plump, firm, fully red berries. The small berries are 
often most flavorful. Unripe berries will not ripen once 
Don't overfill your containers or try to pack the berries 

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.


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 

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)



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.

1/4 cup purchased lemon curd
2 teaspoons grated lemon peel
1/4 cup chilled whipping cream
16 large strawberries

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
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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.


Fraises au Vin Rouge


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

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!


Questions...Comments...? email Lizzy

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Do you think Rosie O'Donnell was fired for her political views?

To see more issues like this visit: Not Martha Archives

END OF I'M NOT MARTHA - http://www.gophercentral.com 
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