I just feasted on strawberries and vanilla ice cream! It is one of my favorite spring treats. My favorite is angel food cake with strawberries and real whipped cream. I did not however have time to make an angel food cake tonight. My grandma used to make them for me and taught me how many years ago. The secret is in the farm fresh eggs (shameless plug). If you’ve grown up on homemade angel food, the store bought kind will never do. It just doesn’t taste right. But tonight the berries and ice cream were just perfect.
Today I brought home several quarts of strawberries that were super ripe. I didn’t think they would still be good enough to sell by morning. Mom and I made quick work of them. We had them cleaned and ready for the freezer in no time. Now we can enjoy spring strawberries all winter long.
I just spent an hour putting recipes on our dysfunctional “recipe” web page. When I tried to save my work it lost everything. It was more than a bit frustrating. So I decided to share a few of my favorites here. I’ve included my favorite asparagus and strawberry recipes.
PICKLED ASPARAGUS
10 lb. asparagus
3 1/2 c. boiling water
1 1/4 c. sugar
3 1/2 tsp. salt
1 tsp. pepper
3 1/2 c. vinegar
Garlic
Dill
Combine boiling water, sugar, salt, pepper and vinegar. Wash asparagus, cut into jar length pieces. Blanch in boiling water 2 minutes, cool quickly. Pack into pint jars, putting 1 clove garlic and 1/4 teaspoon dill in each jar. Cover with pickling solution. Process in boiling water bath 10 minutes.
PICKLED ASPARAGUS - with a kick! Add more cayenne if you like it HOT!
1/4 tsp. cayenne
1 clove garlic
1 tbsp. dill seed or 1 head
2 1/2 c. vinegar
1/4 c. pickling salt
2 1/2 c. water
Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2 inch of top. Process boiling water bath in 10 minutes.
FOR BIG BATCHES:
10 c. water
1 c. salt
10 c. vinegar
Will do 7 quarts.
NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.
ASPARAGUS SOUP
3 bunches of asparagus
1 quart of cream or milk
1 tablespoon of butter
1/2 tablespoon flour
Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.
Lori’s Favorite Asparagus Recipe
One pound asparagus
One pound bacon or proscuitto
One lemon
Wash asparagus and remove ends. Wrap each piece of asparagus with a strip of bacon or piece of proscuitto. Wrap at an angle to cover the entire spear. Secure both ends with a toothpick. Grill over low heat until bacon is done and asparagus is tender. Squeeze fresh lemon juice over the top and enjoy. (You may also cook under the broiler.)
Stir Fried Asparagus
In a wok or large frying pan heat a small amount of canola oil. Cut asparagus into 2 inch lengths and place in pan. Add fresh garlic and salt and pepper to taste. When it turns bright green and is tender, but not soft, it is done.
Frozen Strawberries
Wash and drain and amount of berries. Remove stems and and bad spots. Place on a baking sheet in a single layer so none of the berries are touching. Freeze until solid. Place berries in a freezer safe container or bag. Use as desired.
Fresh Strawberry Pie
1 c. crushed strawberries (I use a food processor)
1/4 c. granulated sugar
1 tbsp. arrowroot (if unavailable, use cornstarch)
1 pt. fresh strawberries, tops removed
1/2 c. heavy cream, whipped
By far the most concise and up to date information I found on this topic. Sure glad that I navigated to your page by accident. I’ll be subscribing to your feed so that I can get the latest updates. Appreciate all the information here