Crops & Varieties: Strawberries
Quick tips
Eat them raw. You know you want to.
Eat them raw. You know you want to.
Cook a delicious strawberry sauce in a double-boiler; add about a tablespoon of sugar to about a pint of chopped strawberries to keep them from getting bitter. A treat on ice cream, cakes, or sweet bread like brioche.
Make a smoothie! Mix lots of strawberries with your choice of milk in a blender. Add in other berries, or herbs like mint or basil to give it a tasty twist.
Storage
Eat as soon as possible. If you’re eating them the same or next day, keep them at room temperature.
Eat as soon as possible. If you’re eating them the same or next day, keep them at room temperature.
It’s important to not wash strawberries until you’re ready to eat them.
To refrigerate, place them in a dry and preferably airtight container. Line container with paper towels to maintain dry conditions for the berries.
To freeze, place whole strawberries in a flat layer in the freezer, wait a full day, and transfer them to a freezer-proof bag.
Recipes
Ambrosia Baking: Simple strawberry sauce
From our newsletter: Strawberry Vinaigrette
About.com: Strawberry sorbet without an ice cream maker
Hip Girls Home: Guide to Freezing Strawberries
From our own Meg R: Strawberry Bread
Food 52: Strawberry Salad
