It’s Strawberry Season in the DMV
The DMV is currently at the height of strawberry season. The berries are big, juicy and sweet, and the local season will last through mid- to late-June.
Of course you can always pick some up at the nearest Giant or Safeway, but they aren’t usually local. There are many berry patches in the area that offer pick-your-own strawberries or you can buy them freshly picked that morning.
Some area patches include Shlagel Farms, 12850 Shlagel Road, Waldorf, Md. They are open from 8 a.m.-7 p.m. seven days a week. Pick-your-own strawberries are $3 a pound or $5 a pint for already picked berries. Larriland Farm, 2415 Woodbine Road, Woodbine, Md. Is open 9 a.m.-5 p.m. Saturday and Sunday, 9 a.m.-8 p.m. Tuesday and 9 a.m.-6 p.m. Wednesday through Friday. They are closed Mondays. Butler’s Orchard, 22200 Davis Mill Road, Germantown, Md., is open 8:30 a.m.-6 p.m. Monday through Friday and 8:30 a.m.-5 p.m. Saturday and Sunday. Pick-your-own are $2.69 a pound or $5.59 a quart picked. Homestead Farm, 15604 Sugarland Road, Poolesville, Md., is open 9 a.m.-5 p.m. seven days a week. Pick-your-own are $2.69 per pound.
Remember, can freeze strawberries for use throughout the year. To freeze the berries, wash them in cold water and always handle them gently. Never allow the fruit to stand in water. Lift from the water and drain. When fruit is drained well, remove stems from the berries. Pack in containers to within 1 inch of the top and freeze immediately.
Of course, you’ll want to eat some now. Here are some recipes:
- 2 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup margarine, melted
- 1 teaspoon grated orange rind
- 1 12 oz. container (4 1/2 cups) whipped topping with real cream, thawed
- 2 pints strawberries
- 2 tablespoons orange juice
- 2 tablespoons sugar
- Combine dry ingredients. Add combined egg, milk, margarine, rind and 1 cup whipped topping, mixing just until moistened. Drop 1/4 cup batter, 3 inches apart, onto greased cookie sheet. Bake at 450°F, 10-12 minutes or until golden brown. Remove from cookie sheet immediately; cool. Split.
- Combine strawberries, juice and sugar; let stand 10 minutes. For each serving, cover bottom half of shortcake with strawberry mixture and whipped toppling.
- Top with second half of shortcake, additional strawberry mixture and whipped topping.
Yield: 8 servings
- 6 cups fresh whole strawberries
- 1/4 cup honey
- 1 tablespoon grated orange rind
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- Wash and hull the strawberries. Drain them on a towel.
- Combine the honey, orange rind and juices in a large bowl. Add the strawberries and stir gently to coat them with the honey mixture.
- Allow them to stand about 30 minutes at room temperature to draw juice, then refrigerate until serving time. Don’t keep the strawberries refrigerated for much more than an hour.
Yield: 6 servings
Strawberry Rhubarb Hand Pies
- 3/4 cup finely chopped fresh strawberries
- 3/4 cup finely chopped fresh rhubarb
- 1/2 cup Splenda, or sweetener of choice
- 1 tablespoons tapioca, quick cooking
- 1 1/2 teaspoons grated orange peel
- 2 pie crusts, refrigerated
- 1 egg yolk
- 1 tablespoon whipping cream
- 2 teaspoons sugar
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, rhubarb, 1/2 cup sugar, the cornstarch and orange peel. Cook over medium heat 6 to 8 minutes, stirring constantly, until bubbly and thickened. Cool slightly.
- Remove pie crusts from pouches; unroll on work surface. With 2 1/2-inch round cookie cutter, cut 14 rounds from each crust; reroll scraps. (Or cut 5-inch rounds and fold over.) On cookie sheet, place half of the dough rounds 2 inches apart. Top each with 2 teaspoons fruit mixture. Brush crust edges with water; top with remaining dough rounds. Press edges firmly with fork to seal. Cut slits in top of each round.
- In small bowl, beat egg yolk and whipping cream; brush over tops of pies. Sprinkle with 2 teaspoons sugar.
- Bake 20 to 25 minutes or until lightly browned. Serve warm or cool.
Frozen Strawberry Lemonade
- 2 cups fresh or frozen strawberries (about 24 strawberries)
- 1/2 cup crushed ice (or smallest cubes possible)
- 1/2 cup lemon juice (fresh or bottled)
- 3 packets of sugar substitute or 2 tablespoons of sugar (or to taste)
- 3/4 cup water
- Allow frozen strawberries to thaw slightly.
- Before placing ice cubes in blender, crush large chunks by sealing securely inside a zipper storage bag and rolling over the bag firmly with a rolling pin.
- Combine lemon juice, strawberries, sugar substitute or sugar, crushed ice and water in blender jar. If blades get stuck, add more water.
- Blend on high with lid tightly secured until smooth and thick.
- Pour into glasses and serve immediately. Garnish with a slice of lemon, if desired.