Anticipating Strawberries
Sometimes a mild winter does not
seem to make a difference in the timing of spring in Maine. It is still
late! When May arrives we savor our local treasured fiddlehead crop, but the
ultimate goal for arrival of real warmth is the appearance of local
strawberries.
The apple may represent human
search for wisdom in addition to luscious fruit, but strawberries have a definitely
romantic appeal. Not only are they are the first local fruit in Northern
climates after a bleak winter, but they bring back thoughts of old Ingmar
Bergman films with magical midsummer’s night scenes as well as wild
strawberries. As I found out once, the cultivated Swedish strawberries can
actually be a disappointment. The long daylight makes them grow huge with
wonderful color, but not much flavor, similar to strawberries grown in our
Southern states. So, when our local strawberry crop is in season, I deeply
inhale the aroma from each box of berries before deciding on their best to use
for the day.
While strawberries are relatively
easy to grow, I unfortunately had to give it up, having lost my fight for
several years with a resident raccoon at harvest time. However, the local farm
stands have a plentiful supply and the Maine Strawberry Growers website even
lists farms by region, where you can pick your own berries. The list includes
regions from Portland through Midcoast up to Aroostook. Picking your own
will cut the cost for this wonderful fruit, which incidentally is a dieters
dream. Strawberries have only 55 calories per cup serving!
If you are a true strawberry
aficionado, there is nothing better than fresh sliced strawberries with a light
sprinkling of sugar and milk for breakfast. Cold cereal could be almost
optional with this presentation. Other versions of strawberries in desert form
are unfortunately not as dietetic.
Strawberry Shortcake
The classical strawberry shortcake
has truly dimensions of a Rockwell painting and yet is easy to prepare. The
cake portion can be baked from any biscuit mix or dough. If you want to make it
from scratch: mix together in a bowl 1 ½ cups flour, 2 tsp. baking powder, ½ tsp
salt, 2 Tblsp. sugar. Cut in 3 Tbls. butter with a pastry cutter and stir in
2/3 cup milk in the flour mixture. Turn dough out on a floured board, kneed to
make a sticky ball. Flatten to a thickness of ½ inch and cut out rounds with a
floured glass. Bake for 10 to 12 minutes in a 450 degree oven. To assemble, cut
the cooled shortcakes in half and spoon over the bottom half sliced sugared
strawberries. Cover with the top half of the shortcake, spoon additional
sugared strawberries over the top and finish with a swirl of whipped cream. A
whole strawberry with or without a couple of mint leaves on top would finish
the picture.
To create a really elegant
shortcake, bake 3x3 inch puff pastry squares according to directions and when
cool, assemble as above.
Strawberries Chantilly
Strawberries Chantilly is even
quicker to prepare. Whip 1 cup whipping cream with 3 tablespoons sifted
confectioners sugar until stiff. Have ready sliced strawberries tossed with
some slivered almonds and ½ tsp grated lemon or orange peel. Fold strawberries
into the whipped cream and serve immediately.
Strawberry Cream Pie
My easy variation on a strawberry
cream pie, starts with a graham cracker crust. For a 9-10 inch pie mix together
1 ½ cups graham cracker crumbs, 4 Tblsp. sugar and 6 Tblsp. melted butter. Pat
mixture into a pie plate, so that the sides are evenly covered to the top. Bake
in a 325 degree oven 8 to 10 minutes. Allow the crust to cool before filling. In
the meantime prepare a package of quick cook or no cook vanilla pudding and
pour when ready in the cooled crust. Layer with a box of cleaned, sliced
strawberries. Melt ¾ cup of currant jelly and pour evenly over the strawberry
layer. Refrigerate pie for at least 2 hours and serve with a ring of whipped
cream on top. If you keep this recipe until the 4th of July, dot the
whipped cream with some frozen blueberries and you will have an appropriate
“Red-White-and Blue” desert for the occasion.
If reading this column you have
surmised that strawberries are my favorite fruit, go to the head of the class.
You are absolutely, 100% correct!
(I. Winicov Harrington lives in Waldoboro and is the
author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal
Food Plan”; website: www.winicov-harrington.com)
