Summer Fun & Strawberries

There are many reasons to appreciate the beginning of summer, among them beaches and sunshine, BBQs, vacations, the Fourth of July, and farm-fresh fruits and vegetables. Red, white and blue are a favorite theme at this time of year, and strawberries a favorite summer fruit.

I am a big fan of fresh produce and prefer farm fresh whenever possible, whether the fresh produce comes from my CSA share, the New Baltimore Farmers Market, or a local u-pick farm. This is the best time of year for strawberry picking and there are many wonderful places in Macomb County where you can pick your own.  

Blake’s Orchard and Cider Mill  - just past 32 Mile on North Avenue

Miller’s Big Red Barn - on 32 Mile Road between Rochester Road and Van Dyke

Stony Creek Orchard & Cider Mill - 2961 W. 32 Mile, Bruce Twp, MI 48065

Verellen Orchards - 63260 Van Dyke, Romeo, MI 48095. Phone: 586-752-2989.

Westview Orchards - 65075 Van Dyke, Washington Township, MI 48095.

I spend an hour or so this past week at a local farm picking strawberries which I will use to in meals and salads,  smoothies, and desserts. Here are a few of my favorite farm to fork strawberry recipes for your summer menu’s or upcoming BBQ‘s.

Strawberry  Cucumber Salad

Ingredients

1/3 cup slivered almonds
2 tablespoons seedless strawberry preserves or strawberry jam
1 tablespoon) olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
3 cups diced English (seedless) cucumber (about 1 whole cucumber, chopped)
1 cup sliced fresh strawberries

2 tablespoons chopped fresh mint (spearmint is in season right now)
Salt and freshly ground black pepper
Lettuce leaves for serving, such as Bibb, Romaine, or red leaf lettuce

 Directions

Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.

In a medium bowl, whisk together the preserves, olive oil, balsamic vinegar and Dijon mustard. Add the cucumber, strawberries, mint and toasted almonds and toss to combine. Season to taste with salt and black pepper. Serve inside lettuce leaves or over chopped lettuce.

Optional: Top with chicken or shrimp if you’d like to make it a meal, just chop the cucumbers and strawberries into smaller pieces.

Strawberries & Cream

Ingredients

Fresh Strawberries cleaned and hulled
1 cup cold Almond Breeze Milk
1 package instant (or sugar free) vanilla pudding mix
2 cups whipped topping of choice
1/4 teaspoon almond extract

Directions

Cut an X in the top of each berry.
Spread berries apart.
In a bowl, whisk milk and pudding mix for 2 minutes.
Fold in whipping topping and almond extract.
 Pipe or spoon about 3 teaspoons into each berry.
Chill until served.

 Strawberry Shortcake & Wine (Adults Only)

Ingredients

3 cups fresh strawberries, cleaned, hulled, and sliced.
3/4 cup sugar or Stevie to taste.
1 1/2 cups of your favorite white wine (the Washington Street Wine House in New Baltimore is a great place to shop for wine  &  support the local economy!)

Directions

Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

Red, White, & Blue Dessert Cups

Ingredients

Fresh Strawberries or Raspberries
Fresh Blueberries
Whip topping of choice

Directions

In a clear glass or dessert cup layer as follows: strawberries, whip cream, blueberries  and repeat as desired until dessert cups are filled.

All recipes adapted from allrecipes.com
http://allrecipes.com/recipe/cream-filled-strawberries/detail.aspx

If you can, stop by a local farm and pick your own strawberries while they are in season. I invite you to try one of  these recipes - they are always a hit at summer celebrations and BBQs. Enjoy!