Hounds In The Kitchen » strawberries

Win Friends With Eton Mess {Recipe}

Rachel — Thu, 17 May 2012 12:46:04 +0000

For the past year, we have been dining with friends every Friday night. Alternating hosting with being guests, we compete not with each other but for the great dining experiences enjoyed together. Highlights have included a low country crawfish boil, the $5 Julia Child dinner, 18-hour braised pork, and the kid favorite, chicken and waffles.

Recently our friends served us Eton Mess. Neither Alex nor I were familiar with this layered dessert of crunchy meringue, sweetened whipped cream and fresh fruit. Upon a single taste we agreed that this dessert is perfection.

Eton Mess is a play of textures with simple, familiar flavors. The dessert is easy to make ahead and plate for individual servings as dinner comes to a close.

As the very name suggest sloppiness, it is perfect for a child to make. For our version, Lil picked the berries, piped the meringue, and dipped the chocolate strawberry garnish. I whipped the cream, but only because Lil was too busy playing. That component, too, is easy for the beginning cook.

Homer Simpson said “You don’t win friends with salad.” I add the positive “You win friends with dessert,” especially if your friend happens to be this adorable two-year-old.

Eton Mess
Serves: 8 (with a few meringues left over)
Time: 20 minutes prep, 2 hours cooking and cooling, 10 minutes plating

meringues:
2 egg whites (reserve yolks for mayonnaise, hollandaise, or another recipe)
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract

cream:
1/2 cup whipping cream
2 teaspoons powdered or granulated sugar
1/2 teaspoon pure vanilla extract

4 cups fresh strawberries, washed and sliced

8 chocolate-dipped strawberries (optional garnish)

for the meringues:
1. Place the egg whites, salt, and cream of tartar in a large clean bowl or the bowl of a stand mixer.
2. Beat with a rotary mixer or whip until foamy, about two minutes. Increase the speed and continue beating.
3. Add sugar one tablespoon at a time, fully incorporating each addition until the egg white are smooth again.
4. Continue beating until whites are very stiff. Then whip in the vanilla.
5. Transfer meringue to a piping bag or gallon ziploc bag, pressing mixture to release any air bubbles.
6. Using a one-inch round tip or a one-inch cut in the corner of the bag, pipe the meringue onto a cookie tray covered with a silicone mat or parchment in two- to three-inch rounds.
7. Bake meringue in a preheated 275 degrees F oven for 45 minutes. Then lower the temperature to 250 degress F and continue cooking until meringues are lightly brown and hard to the touch. Turn off the stove but leave cookie sheet in the oven with the door closed until cool.

for the whipped cream:
1. Place 1/2 cup whipping cream in a large clean bowl or bowl of a stand mixer.
2. Using a whisk or whip attachment, slowly whisk the cream.
3. After it becomes foamy, increase the speed a little.
4. Slowly add sugar until fully incorporated.
5. Continue to whip just until the cream stiffens into solid peaks. Whipping too long will end up with butter and buttermilk, so watch this closely.
6. Stir in vanilla extract.

assembly:
1. Select clear glass cups or goblets, one for each guest.
2. Fill the bottom with 2-3 crushed meringues.
3. Layer on 1/4 cup of sliced strawberries.
4. Top with a dallop of whipped cream.
5. Layer on more meringues, berries, and cream.
6. Top with a chocolate-dipped strawberry, if desired.
7. Serve immediately.

Here’s the Simpsons reference:

Added to Simple Lives Thursday #96.

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Win Friends With Eton Mess {Recipe} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Strawberries at Bird’s Haven Farms {Farm Tour}

Rachel — Tue, 08 May 2012 21:44:36 +0000

The back of my legs ache with familiar soreness of strawberry picking. Remarkably, almost a whole month earlier than last year, the 2012 season is here!

Picking Strawberries at Bird’s Haven Farms

Thanks to a tip from a friend, Lil and I drove north of Granville to check out Bird’s Haven Farms on the first day they opened for picking. The farm is a 40 minute drive from our home in Clintonville and only five minutes from our favorite Windy Hill Apple Farm.

Bird’s Haven uses black plastic and hand pulling to conquer weeds, not chemical sprays. The paths between the rows show evidence of this as they are full of weeds. During our visit, just a few hours after heavy morning rain, what wasn’t a plant was mud or standing water – fun for dirt-loving kids!

The berries themselves are ripe and juicy with fresh-from-the-field flavor that cannot be replicated by out of season fruit. These strawberries had no bitter after-taste that can come from sprayed berries.

Finding red ones took a bit of work as the fruits are just beginning to ripen, but we managed to fill eleven quart baskets in about an hour. I am thrilled that Lillian finally has as much stamina for picking berries as I do.

Our strawberries cost $25, a very fair price for sustainably-grown berries. We will freeze some, make jam, and eat them fresh until we are stuffed.

Vegetables In Tunnels & At Markets

When chatting with the clerk at the greenhouse, I mentioned volunteering with OEFFA and she connected me with someone (a former ‘big ag’ employee whose name I forget – sorry!) to show me around the rest of the farm. Bird’s Haven was one of the first family farms in Ohio to use high tunnels to produce greens, tomatoes, cucumbers, and squash.

High tunnels allow the family farm to apply far fewer chemicals (no spray unless crop loss is imminent) and extend the season. The tomato plants were loaded with green fruits and it’s only early May!

I purchased some beautiful tatsoi and bok choi to cook this weekend. I’ll share the recipe because I think these sweet greens are highly underused in most home kitchens.

I didn’t buy any of their beautiful hanging baskets, though Lil begged for some. Maybe when we sell our house and move!

Bird’s Haven Farms is committed to selling only what they produce from seed. Their produce, eggs, flowers, and seedlings are available at the farm and at the Granville Farmer’s Market Saturdays from 8:30 am – noon at the intersection of Broad & Main and Westerville Farmer’s Market Wednesdays from 3-6 pm at the corner of N. State St. and E. Home St. Additionally, they supply produce to Ella Restaurant, the Granville Exempted Village Schools, The Greener Grocer, and Going Green Store. The farm offers a CSA, though the 2012 sign-up deadline passed. In the fall, they open a u-pick pumpkin patch.

Bird’s Haven Farms
5545 Lafayette Rd
Granville, OH

740-587-1100

Open:
Tuesday – Friday 10 am – 6 pm
Saturday 10 am – 5 pm
Sunday 12 -5 pm

If you go:

Call ahead for field conditions and produce availability.
Wear boots (do as I say, not as I do).
Bring cash or credit cards as they accept either.
Pack sunscreen, a hat, or rain gear, depending on the weather.
Bring baskets if you wish, but they provide if you don’t have any.
Carry a cooler with water and/or snacks in the car. The field is not far from the parking lot so no worries about a backpack to carry into the field.
Pack an extra change of clothes and/or shoes for kids who might get muddy.
Ask questions. The knowledgeable farm staff is eager to share about their sustainable practices.

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Strawberries at Bird’s Haven Farms {Farm Tour} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Baby Fruit {Wordless Wednesday}

Rachel — Wed, 25 Apr 2012 13:30:00 +0000

1. concord grapes 2. red currants 3. peach 4. montmorency cherries 5. strawberries 6. raspberries 7. blueberries

I took pictures of fruit babies last year. The comparison is interesting both because the fruits are three weeks ahead of where they were in 2011 and my photography skills have improved dramatically.

Watching my fruit babies mature is bittersweet this year. The fully ripened fruit will likely be harvested by the new owner(s) of the homestead. I would like to move as soon as possible so that I can plant at the TBD new location, but at least if we stay around here long enough, we’ll enjoy some fruit this summer.

Our realtor is hosting an Open House for our home at 349 Tibet this Sunday from 2-4 pm. I’m providing scones and jams – come see the homestead and grab a homemade snack!

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Baby Fruit {Wordless Wednesday} is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Strawberry Picking at Schacht Farm Market

Rachel Tayse — Mon, 06 Jun 2011 19:24:17 +0000

We picked strawberries today at Schact Farm Market. Given the interest on facebook and twitter, I wrote a quick profile for those looking to pick strawberries this season.

Schacht is a family farm located in south east central Ohio. The easy drive to their location took thirty minutes from our home in Clintonville.

The farm is well organized as a pick your own operation. Guests are invited to bring their own baskets (yay for reusing!). Buckets are for sale for $1 each if you do not have your own. Wheeled carts are available for families or those wishing to pick a large quantity.

Ample signage directs pickers to the open rows and friendly staff are ready with recommendations about the best place to find berries. The rows are clear of weeds and hazards.

Each pound of strawberries costs $1.99 when picked yourself. In a half hour of picking, I collected 8.5 pounds of berries (the large wicker basket pictured above) for $16.92. I later measured this quantity to be about eight quarts which made two half sheet trays (two gallon bags) of frozen strawberries.

When I asked about pest management, the owner told me they aim to be a low impact sustainable farm. They do use chemicals (mostly fungicides in the case of strawberries) when necessary to minimize crop loss. Some applications they use are common to organic farms, though Schacht Farm is not certified organic. Schacht prefers to rely on healthy soil to create strong plants resistant to pest problems.

The farm also sells pre-picked home grown produce, including rhubarb I couldn’t resist. Eight quarts of pre-picked strawberries are sold in a flat for $30 first come first served, meaning you save about 50% by picking your own.

Strawberry season will last only another week or maybe two for 2011. View seasonal updates on the web or call 837-4663 to find out what is ready to pick next.

Schacht Farm Market
5950 Shannon Rd.
Canal Winchester, Oh 43110
http://www.schachtfarmmarket.com

If you go:

Call ahead to be sure they are open for picking.
Bring water to stay hydrated.
Wear sunscreen and clothing to be protected from the sun.
Bring your own baskets or buckets.
Visa, Mastercard, debit cards, checks, and cash are accepted. SNAP benefits and senior coupons are available.

Need ideas for strawberries? Here are the Hound favorites:

How to Freeze Berries

Strawberry Shortcake Recipe

Honey Berry Jam

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Strawberry Picking at Schacht Farm Market is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Fruit Babies!

Rachel Tayse — Mon, 16 May 2011 14:00:46 +0000

There is nothing like homegrown fruit. Last year we enjoyed warm raspberries off the vine and perfectly sweet strawberries along with two (yes, just two) Italian plums. The anticipation for this year’s fruit starts with tiny flower buds and bitty baby fruit that are revealing themselves now.

Here are some of the fruitlets we are tending this year:

concord grapes, montmorency cherries

strawberries, and red raspberries.

Not pictured are the fuzzy green peaches, snow drop blueberry flowers, soft chartreuse figs, and hard emerald lemons gathering sunlight and water in our garden.

Are you growing fruit this year? What kind(s)?

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Fruit Babies! is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

How to Freeze Berries

Rachel Tayse — Wed, 09 Jun 2010 13:29:10 +0000

Did you pick strawberries last week and then receive quarts of them in your CSA this week? That’s the case with many of my friends who are now looking for quick ways to process the excess.

The fastest way to preserve berries, in my opinion, is freezing. Frozen berries can be popped into yougurt parfaits, smoothies, baked goods, or jam later in the season. They last for at least a year in the coldest part of your freezer. Lil likes frozen blueberries as a snack as they retain their texture better than other berries.

First, hull or pit the fruits. If they are organic and not visibly dirty, you can leave them unwashed. If you do wash the fruits, dry them thoroughly with tea towels.

Next, lay fruit in a single layer on a cookie sheet. Sometimes I line mine with parchment if the fruits are particularly juicy to prevent them from sticking.

After 4 – 12 hours in the freezer, pop the fruits off the cookie sheet. Quickly transfer them to a labeled freezer bag or vacuum seal bag. Remove as much air as possible to prevent freezer burn.

If you have a large quantity of berries, repeat the process a few times. Store delicate fruits like strawberries in the refrigerator until you an freeze them.

I have successfully used this method to freeze strawberries, blueberries, raspberries, pitted cherries, and peach slices. They stay individually frozen which makes portioning for recipes or snacks a cinch.

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How to Freeze Berries is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Healthier Strawberry Shortcake

Rachel Tayse — Sat, 29 May 2010 17:41:24 +0000

When we returned from a short vacation last week, there were plenty of ripe strawberries to pick. Lil asked sweetly, “Can we make strawberry shortcake please Mama?”

She is hard to refuse. But after four days of restaurants and treats, I wanted to make dessert a little healthier. I adapted a recipe my mother uses for shortcake by lessening the sugar, using white whole wheat flour, and substituting skimmed milk. The recipe might originally be from an old version of a Betty Crocker cookbook but I’m not sure.

Served with a heaping portion of strawberries, one eighth of this cake has 213 calories, according to Spark People online recipe nutrition calculator. It has 4 grams of protein, 1 gram of dietary fiber, 8 grams of fat, 50 mg of potassium and plenty of other vitamins. While still falling into the category of a ‘sometimes food’ in my opinion, this version of strawberry shortcake is reasonable to serve as a weeknight dessert.

[print_this]

Strawberry Shortcake
Makes: 8 servings
Time: 20 minutes preparation, 35 minutes cooking

1/4 cup vegetable shortening

1/2 cup white granulated sugar

1 egg

1 teaspoon vanilla

1 1/2 cup white whole wheat flour

1/4 teaspoon salt

2 tsp baking powder

1/2 cup 2% milk

1/2 cup (local in season) strawberries per person, chopped

Heat oven to 350 degrees F.

Cream shortening and sugar with an electric mixer.

Add egg and vanilla and cream again.

In a separate bowl, mix flour, salt, and baking powder. Add to creamed shortening and sugar alternately with milk.

Spread in a 8 inch circular cake pan and bake for 35 minutes at 350 degrees F. Allow to cool slightly and top with strawberries.

[/print_this]

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Healthier Strawberry Shortcake is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Bird Netting EVERYWHERE: Why and How

Rachel Tayse — Tue, 18 May 2010 14:37:59 +0000

Just after the second set of pea leaves appeared, birds started eating them. I blame sparrows, the possibly invasive species that seem to swarm our neighborhood in the spring.

So, bird netting is on the peas.

Last year we lost strawberries to the squirrels. Even with Alex’s not exactly legit squirrel hunting, they still come around.

Bird netting is on the strawberries.

Then I noticed that despite plenty of rain and sun the lettuce just never seemed to grow.

Five days of bird netting and the leaves are rounded and growing. Same with the endive.

As much as I hate covering everything in little bits of plastic, I raise plants for me! Go away birds and squirrels!!

If you struggle with critters eating your plants, netting might be the answer:

Purchase an appropriate quantity of netting. I have two 14×14 foot packs I purchased from the local nursery for about $6 each.

While it is still carefully folded, cut to the length of your garden bed.

Spread each piece gently over top of the crop you are protecting. It doesn’t have to be perfectly aligned. If your area is particularly windy, use several small sticks to secure the corners.

When plants have been established, you can try removing the netting. Gently peel it away from the plants, unwinding tendrils if they have grown through the netting.

Fold your netting to reuse next year. It never seems to pack down to the size it was when I purchased, so we keep a large grocery bag filled with folded up pieces of netting.

Enjoy your peas/berries/lettuces munch free!

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Bird Netting EVERYWHERE: Why and How is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Strawberries!!

Rachel Tayse — Fri, 07 May 2010 12:36:34 +0000

Our berries are growing gangbusters this year!

This is their second and third year in this bed, one in between our house and the neighbors. It gets sunlight for about 6 hours of the day now and that time is ever lengthening.

Weeds are a threat to these berries. I weed the bed almost daily removing the starchy sticky stems of milkweed that seem to grow inches overnight.

As the green fruits are already the size of my thumbnail, I laid bird netting over top this week. I want to enjoy every sweet berry, leaving none for the squirrels or birds.

When friends ordered alpine strawberries earlier this spring from The Strawberry Store, I could not resist joining their wholesale buy. I’m so glad I gave in because these are the sweetest tiny plants I have ever seen!

Alpine berries are supposed to have unsurpassed flavor. Unlike traditional strawberries, they can be divided for reproduction. I have two varieties, red Alexandria and Yellow Wonder.

Alex dug out an addition to our regular strawberry bed for these tiny wonders, barely visible in the picture above. I can’t wait to taste the fruits!

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Strawberries!! is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!

Putting the Straw In Strawberries

Rachel Tayse — Mon, 09 Nov 2009 14:54:33 +0000

Strawberries are named such because gardeners traditionally cover them in straw during the fall. The straw mulch both prevents weeds from growing in early spring and protect the delicate plants from cleaving through frozen soil.

Now is the time to put straw on your beds in central Ohio. I happened to score some free straw from Giant Eagle the other day (it had been used for a pumpkin display) so I knew it was time for strawberry maintenance.

strawberry bed before

First, I gently weeded and raked the strawberry bed. I rearranged some runners. These will be the young plants next year and I want them to grow in the bed where older plants are dying off. I found this confused white berry.

unripe strawberry in november?

Then I covered with a few inches of straw.

In the spring I’ll remove some of the straw so as to not smother the berries. Because I have a whole bale of straw, I covered the garlic beds and around perennial herbs too. Easy mulch!

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Putting the Straw In Strawberries is a post from Hounds In The Kitchen.
If you like what you read, please consider supporting us with a donation or visit the Hounds in the Kitchen shop for ebooks and favorite tools. Thanks!