Home » Home & Style » Simple Living » Strawberry Fields

Strawberry Fields

© Debbie DeSpirt

The sweet succulent taste of a freshly picked strawberry. In Southern Ontario, the strawberries are ready for picking in late June to early July for all to enjoy. When picking strawberries, be sure to twist the strawberries off the vine, if they do not come off with an easy pinch they are not ready. The strawberries should be a deep colour of red, free from brusises. Strawberries have few calories and are an excellent source of vitamin C and a good source of potassium and folate. To reduce mold on the strawberries, do not wash until ready to eat, and eat fresh strawberries within 2 days of being picked. To keep strawberries for the winter season, wash and hull the strawberries. Place on a cookie sheet in the freezer. Let sit 1-2 hours and pop the frozen berries in freezer bags. These are great in shakes, crepes or to make strawberry jam on a cold winter day to bring memories of the hot summer days back into the home. Grab the family and go to a neighbourhood strawberry farm and pick a few baskets of strawberries to enjoy.

No Cook Freezer Jam

Clean and wash and hull approximately 1 quart of strawberries. Crush the berries with a potato masher, one layer at a time. Use a liquid measuring cup to measure 4 cups of berries. Pour the berries in a glass dish with a lid. Combine 1 package of light pectin (certo) with 1/4 cup of white sugar. Stir the sugar mix into the strawberries, cover and let sit for 30 minutes. After the 30 minutes, stir in 3 cups of white sugar. Be sure most of the sugar is well blended. Pour the jam into sterilized glass jars, seal the jars and let stand at room temperature for approximately 24 hours until the jam sets. The jam may be left in the fridge for 3 weeks or placed in the freezer. When filling the jars leave some space for the jam to expand in the freezer. This jam is easy to make with children and tastes wonderfully.

Strawberry Crepes

Crepe Recipe: Combine 4 eggs, 2 tablespoon of oil or butter, 1 cup of milk, 1/4 cup of water, and 1 cup of flour in a blender. Let sit in the fridge for 30 minutes. Heat a pan and place a 1/4 cup of batter on the pan and swirl around. Cook over medium heat and flip when the underside of the crepe is golden brown. The first crepe always plays tricks, but after that it is easy sailing. Roll each crepe with some of your delicious strawberry jam and sprinkly with icing sugar. You may also indulge with ice cream or whipped cream as a splendid treat.