A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Wednesday, June 22, 2011


Lucious Strawberries from Heart Beet Farm!

There's no comparison between shipped-in and local market strawberries. With far less handling, shipping and storage; local berries are fresher, juicier and sooo much sweeter! We got ours this year from Joe and Becca Schwen of Heart Beet Farm.  They're at Rochester's farmers market on Saturday mornings.  We especially love their berries because they're organic and each pint has a mix of four different varieties of strawberries.  Their newest variety in the mix is Winona, developed at Winona State University--totally local!!

Hubby and I spoil ourselves during their fresh season with strawberries on and in practically everything (cereals, pancakes, yoghurt, muffins, breads, salads, sauces) and often enjoy a dessert of fresh strawberries and cream. mmmm!

We always buy extra to freeze. There's nothing easier--just place fresh strawberries in single layer on a cookie sheet and freeze; then transfer to freezer containers or zip loc bags. We use frozen strawberries in smoothies, breakfast drinks, homemade ice cream, yoghurt, dessert sauces, muffins, and, for the norwegian in you, frukt suppe (fruit soup). Frozen berries can also be used to make jams or jellies during the Winter for gifts; or just to put off jam-making for a less busier, cooler time.

My favorite strawberry picture--
Sister, Judy Stevens, as a young girl eating Grandpa's strawberries

My dessert of the month for June is "Strawberry Torte(s)" --to die for!!

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