Using a Glut of Strawberries

A Glut of Strawberries

 I think everyone is agreed that this year has been or rather, is being a very good year for strawberries.

The season has been very late to start as the spring has been particularly cool though, it has also been neither too wet nor too dry.

For the first time, I have put loose netting over my strawberries to discourage the birds [blackbirds mostly, I believe], I think the netting is safe enough for them if they should push their way in although, I see they have just been nibbling round the edges where the netting doesn’t quite cover. Of course the slugs are still doing their bit of damage.

I grow my 2 strawberry beds through porous matting to help keep the weeds down and with enough space between the plants to allow for air circulation to avoid botrytis [grey mould]. In a wet year this can damage a lot of the fruit. I use two beds so that I can replace a bed every couple of years without running out of a strawberry crop. It is suggested that we don’t harvest from a bed in its first year but allow the plants to establish. My opinion is that if I have established the bed in the previous autumn this is the bed I will get the best and largest fruit from and I have yet to see that it does any harm. However, if you are planting up the young runners in the spring it really is probably better to stop the fruit from forming.

Having said all that, I find that, this year I have a lot of delicious fruit. I am harvesting large bowlsful every 2 or 3 days. I probably could harvest every other day but, although reasonably sunny, the temperature is still quite cool and the fruit is slow to ripen fully.

There is a difference between those fruits which are picked freshly from the plot and those which are bought in the supermarket. I have noticed that the shop bought varieties are usually very red and look very delicious. They will also keep quite well in the fridge for a few days. They are , usually also quite ‘hard’ and fairly tasteless.

The plot grown varieties may be less red [this will depend on the varieties], may be slightly sharper but also sweeter and will definitely have much more flavour.... they will really taste of strawberries. The downside is that they won’t keep as long – they are best eaten on the same day or at least the next day.

When we have lots of them, this can present a problem. In previous years I have put punnets of them on my garden wall and invited passers-by to help themselves. I give some to my neighbours and friends. I see a fellow plot holder is inviting other plot-holders to help themselves from his plot.

I also make strawberry jam and strawberry conserve [ although I don’t eat jam, other members of my family certainly do].

This year, thinking of my eldest grandson who is allergic to dairy and eggs I have made strawberries which he will be able to enjoy. I have put strawberry ‘slush’ into containers in the freezer for use in puddings, cocktails, etc.

Some other ideas include strawberry flan, Eton Mess and what about strawberries in a salad;

Strawberry Jam

2kg ( 4lb) strawberries

1¾ kg  ( 3½ lb) sugar

Juice of half a lemon

Method

1.      Hull the strawberries and wash only if really necessary ( it is important that no more liquid is added to the fruit).

2.      Put the strawberries into the preserving pan with the lemon juice and heat very slowly until the fruit is really soft and has released much of its juice. ( 20 minutes or so).

3.      Add the sugar and stir over a gentle heat until you are sure that all the sugar has dissolved.

4.      Bring it to the boil and boil briskly until setting point is reached – test  a little on a saucer or use a sugar thermometer.

5.      Leave the jam in the pan for 10 – 15 minutes until it has cooled slightly. (when it has cooled slightly the setting process has started and this prevents the fruit rising to the top.

6.      Heat sterilised jam pots then place them on a wooden surface to pot the jam.

7.      Pot up the jam, cover and label.

( my personal preference is for the jam to be only lightly set, I think it has a better flavour.)

Strawberry Conserve

There are many recipes for strawberry conserve and all saying much the same thing. This particular one is from ‘Allotment Growing Recipes’ – www.allotment.org.uk

2lb (1kg) small strawberries or halved, hulled larger strawberries

2lb (1kg) granulated sugar

Juice of 1 lemon (or 2 Tblsp bottled lemon juice)

·         Place alternate layers of strawberries and sugar into a bowl.

·         Add the lemon juice, cover and leave to stand overnight – 12 hours.

·         Next day, transfer the fruit and the sugar to a pan, bring slowly to the boil and simmer for 5 minutes.

·         Pour back into the bowl, cover and leave again for another day.

·         Finally, transfer to a pan, bring to the boil and simmer until setting point is reached.

·         Remove from the heat and leave to cool a little (until the fruit begins to sink in the syrup).

·         Stir and pour into small, hot, sterilised jars and cover immediately. Label.

Strawberry Slush and Strawberry Iced Lollies

I am thinking of my elder grandson who is very allergic to dairy and eggs. This ‘recipe’ uses only strawberries and sugar. His Mum will allow me to give him these iced lollies but, she says, if he gets on a sugar high I will have to deal with him. So, not too much sugar.

Strawberries – hulled, sliced and enough to fill the food processor

Caster sugar – 1 Tblsp. Poured in on top of the strawberries

Method:

·         Whizz the strawberries and sugar in the food processor until smooth.

·         Pour the mixture into ice-lolly moulds and freeze

·         Enjoy and let the children enjoy

·         Any extra mixture can be poured into a freezer container and used scooped out or cubed into ice cream or champagne to make a delicious cooling cocktail.

Strawberry Tart

For the Pastry

I use a Pyrex flan dish which is approx. 10 inches or 25 cm across. Adapt your ingredients for a larger or small flan dish. Grease well

150gm [6 oz] plain flour

100gm [4 oz] butter – soften slightly

Small pinch salt

1 small egg – well beaten [ or half of a large egg]

You may use a little sugar if you wish for sweet dishes although this is not necessary

Method

·         Rub the  butter into the flour and salt being careful to not allow the mixture to become sticky.

·         Add enough egg [but no more] to allow the mixture to join and give a workable but, not sticky, pastry.

·         Roll out the pastry on a floured board or table until wide enough and thin enough to ease into the prepared flan dish. Prick all over with a fork.

·         Trim off the excess but allowing enough to stay over the edges to allow for shrinkage.

·         Place a piece of non-stick grease-proof paper onto the pastry and into the corners and cover with ‘pastry beans’ to prevent the pastry from rising.

·         Bake in a moderate oven 180º C or No 5 gas until the pastry has partially cooked and set. Remove the greaseproof paper with the baking beans and return the flan case to the oven to continue cooking.

·         When the pastry is an even golden brown, remove it from the oven and allow to cool.

For the Pastry Cream filling [crème patisserie]

4 egg yolks or 2 whole eggs

50 gm [ 2 oz] caster sugar

1 tsp icing sugar

25 gm [1 oz]  plain flour

25 gm [1 oz ] cornflour

350 ml milk

Method

·         Whisk together the egg yolks [eggs] and caster sugar until the mixture is smooth and pale.

·         Add the flours and whisk in, ensuring there are no lumps.

·         Heat the milk in a saucepan then mix in gradually to the egg and flour mixture.

·         Return to the saucepan and stir constantly until the mixture thickens.

·         Pour into a bowl and sprinkle on the icing sugar to avoid a skin forming on the crème.

·         Chill until needed. Then stir in the icing sugar to give a smooth custard

For a glaze you can use strawberry jam sieved and thickened or you can use a commercial glaze.

Spread the crème patisserie over the cooled flan case and arrange whole or sliced strawberries over the custard. Top off with the glaze and serve with whipped cream.

Strawberry Salad

1 Cos [Romaine] lettuce – washed if necessary and dried, sliced or leaves broken into small pieces

1 good sized punnet of strawberries – 500g [1lb] or equivalent – wiped to remove dirt and sliced

2 Tblsp chopped chives or 1 small red onion finely chopped

100g [ 4oz] walnuts or pecan nuts – broken into small pieces

100gm mild blue cheese – Stilton, Gorgonzola Dolce or Bleu d'Auvergne are good choices

Dressing

2 Tblsp Balsamic vinegar

1 Tblsp good quality olive oil

½ tsp whole grain mustard

Freshly crushed black pepper and sea salt to taste.

Method

·         Prepare the dressing – the easiest way is to put all the ingredients into a jam-jar with a lid, or similar and shake well before adding to the salad.

·         Put all of the salad ingredients into a large bowl and tossed briefly together ensuring the strawberries are not broken up.

·         The dressing can be served in a small jug separately or tossed with the salad.

Serve with an excellent crusty bread and a good white wine or with a first class fillet or rib-eye steak