It's Strawberry Picking Time
Friday, July 08, 2011
It's officially Strawberry Season in Connecticut. That means it's time for shortcake, jam and daquiris. If you're looking for some outdoor fun with the kids, head to Shelton to the Jones Farm for some old-fashioned strawberry picking. The short season runs now through mid July.
Grab a basket and hop on the tractor for a ride to the fields. There's nothing like a strawberry fresh from the plant. Go ahead and sample a few while you pick, the kids certainly will. Suzy's favorite part of the whole trip is always the photo op, flush with red-stained faces.
Before visiting, please call Farmer Jones at 203-929-8425 for picking conditions and times. Once you pick, try these great summer recipes.
Jones Farm Old-Fashioned Strawberry Shortcake
Richer than a biscuit, but not quite as sweet as cake, this is a genuine "short" cake
1 quart fresh strawberries
1/2 cup sugar 1-1/2 cup flour
2-1/2 tsp. baking powder
1/2 cup sugar
1/4 cup oil or softened butter
2 eggs
1/2 cup milk
- Slice berries into a large bowl; Sprinkle with 1/2 cup sugar. Let set, while juice forms. Save a few perfect whole berries for garnish.
- Stir the flour and baking powder together, set aside.
- Mix the sugar and oil until smooth and fluffy.
- Beat in the eggs, then add the dry ingredients and milk. Beat well.
- Pour into 2 greased cake pans. Bake at 350F for 20 minutes. Remove and cool.
- When ready to serve, layer shortcake and berries, and cover top with real whipped cream (as much as your diet allows:) Garnish with whole berries.
www.jonesfamilyfarms.com
Easy Strawberry Tart
Courtesy of www.strawberry-recipes.com
Prepared with a ready-made crust and whole strawberries, this is a foolproof strawberry tart that even kids can do. You can substitute the strawberries with any other berries.
Ingredients
- 9-inch frozen pie crust
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups whole strawberries, washed and hulled
Bake the pie crust according to the package directions and set it aside to cool.
In a mixing bowl, beat together cream cheese, sugar, milk and vanilla extract until smooth. Spoon the filling into the cooled pie crust, spreading it evenly in the shell. Arrange the strawberries, bottoms up, on top of the filling.
Chill for 1 hour before serving.
Serves 6
Grab a basket and hop on the tractor for a ride to the fields. There's nothing like a strawberry fresh from the plant. Go ahead and sample a few while you pick, the kids certainly will. Suzy's favorite part of the whole trip is always the photo op, flush with red-stained faces.
Before visiting, please call Farmer Jones at 203-929-8425 for picking conditions and times. Once you pick, try these great summer recipes.
Jones Farm Old-Fashioned Strawberry Shortcake
Richer than a biscuit, but not quite as sweet as cake, this is a genuine "short" cake
1 quart fresh strawberries
1/2 cup sugar 1-1/2 cup flour
2-1/2 tsp. baking powder
1/2 cup sugar
1/4 cup oil or softened butter
2 eggs
1/2 cup milk
- Slice berries into a large bowl; Sprinkle with 1/2 cup sugar. Let set, while juice forms. Save a few perfect whole berries for garnish.
- Stir the flour and baking powder together, set aside.
- Mix the sugar and oil until smooth and fluffy.
- Beat in the eggs, then add the dry ingredients and milk. Beat well.
- Pour into 2 greased cake pans. Bake at 350F for 20 minutes. Remove and cool.
- When ready to serve, layer shortcake and berries, and cover top with real whipped cream (as much as your diet allows:) Garnish with whole berries.
www.jonesfamilyfarms.com
Easy Strawberry Tart
Courtesy of www.strawberry-recipes.com
Prepared with a ready-made crust and whole strawberries, this is a foolproof strawberry tart that even kids can do. You can substitute the strawberries with any other berries.
Ingredients
- 9-inch frozen pie crust
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups whole strawberries, washed and hulled
Bake the pie crust according to the package directions and set it aside to cool.
In a mixing bowl, beat together cream cheese, sugar, milk and vanilla extract until smooth. Spoon the filling into the cooled pie crust, spreading it evenly in the shell. Arrange the strawberries, bottoms up, on top of the filling.
Chill for 1 hour before serving.
Serves 6
