Late June was prime strawberry season in Michigan, so Laura, Emily and I headed out with the kids to Rowe’s Produce Farm to pick our own fresh berries. It was the perfect weekend to go, the berries were ripe and plentiful. I’ve been wanting to go strawberry picking for the past several years, but the season is so short and life kept getting in the way! Fortunately, it was well worth the wait. I was super excited and had a wonderful time. I think my friends got a big kick out of my child-like enthusiasm
….Oh yea, and the kids had fun too….
While Morgan and Abe were having their snack time, little Essa was hard at work in the field.
My husband, who I had to basically drag along, turned out to be the ultimate strawberry picking machine! He picked more double the amount that the boys and I did. He even asked to go again the following week!
Ultimately, we took home more than 15 lbs of strawberries. Now here comes the dilemma, what do I do with 15 lbs of berries?? No fear, I had a few ideas floating around in my head and I narrowed it down to three. Although the U-Pick strawberry season is over, you can still try these recipes with summer strawberries from your farm market or grocery store.
I adapted a classic lemonade recipe by adding fresh strawberries to the simple syrup and reducing the amount of sugar. I bottled my lemonade in glass bottles and attached these labels I designed and printed.
- 1 1/4 cups sugar (I used raw cane sugar but you can also use regular white sugar)
- 8 cups water
- 1 lb strawberries, cut in half
- 1 1/2 cups lemon juice
- In a small saucepan, combine strawberries, sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Reduce heat and let simmer for 10 minutes.
- Allow to cool to room temperature, then refrigerate until chilled.
- In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Serve over ice with slices of fresh strawberries and lemons.
Strawberry Cutie Pies
Using a cupcake pan, I made a personal size version of strawberry pie.
Yeild: 12 Mini Pies
- Homemade or store bought flaky pie crust (I used this recipe -> http://allrecipes.com/recipe/french-pastry-pie-crust/detail.aspx)
- 4 cups fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- Preheat oven to 425 degrees
- Roll out crust and cut large circles using a cookie cutter or small bowl
- Press round crusts into a well greased cupcake pan
- Pop into freezer for 10 minute to minimize shrinkage
- Bake for approx 20 minutes or until light golden brown
- For the filling, mash/puree half of the strawberries and combine with sugar in a medium sauce pan.
- Place over medium heat and bring to boil while stirring.
- Whisk together cornstarch and water and add to the saucepan.
- Reduce heat and simmer for 10 minutes, stirring frequently
- Slice remaining berries and place into pie crust
- Pour liquid mixture over berries
- Chill for a few hours before serving
Top with some fresh whipped cream!
Strawberry Refrigerator Jam
I used a simple recipe that doesn’t require any special ingredients (pectin) or equipment. The jam lasts up to 3 weeks in the refrigerator.
*Be sure to use the freezer test in the recipe footnotes, it’s very helpful to let you know when you’re jam is ready!
Hope you get a chance to try these recipes while strawberries are in season. They were all worth the effort in my opinion.
*Peace Love & Cupcakes*
P.S. I totally heart Link-Up Parties