Sunday, May 2, 2010

Lyon Farms: Strawberry Picking

This afternoon Kristin, Ellie, and I drove over to Lyon Farms for pick-your-own strawberries. Thank goodness there was a nice breeze to cut the 90 degree spring heat. The strawberries were HUGE, deep red, and plentiful. This huge bucket just cost me $8 bucks too!

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Little Miss Strawberry Shortcake

Lyons Farm May 2010

She was quite the helper and was very devoted to her job of carrying the bowl full of berries. When it got too full she insisted on continuing to hold the bowl, so we transferred a few more berries over to mine.

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Once home the berries were rinsed and sliced. They are gorgeous and taste SO good.

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Besides salads and lunches, here’s a few ways I plan to use them up this week.

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Strawberry Salsa

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2 1/2 cups finely chopped fresh strawberries
1 cup chopped green bell pepper
2 tablespoons chopped green onions
2 tablespoons minced fresh parsley
1/3 cup Catalina salad dressing (I used a homemade version)
Dash hot pepper sauce
Pepper, to taste
Tortilla chips

In a large bowl, combine strawberries, green peppers, onions and parsley. Stir in salad dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips.

Recipe courtesy of News & Observer

Crisp Wontons with Strawberries and Yogurt

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  • 12 wonton wrappers
  • 1 Tbsp butter, melted
  • 3 Tbsp sugar
  • 1 cup plain Greek yogurt
  • 2 Tbsp honey
  • 1 1/4 cups fresh strawberries, hulled and sliced

Preheat oven to 400 degrees. Place wonton wrappers on a rimmed baking sheet and brush with butter. Sprinkle with sugar. Bake until golden brown and crisp, 5 to 7 minutes. Transfer to a wire rack to cool.

Dividing evenly, top 6 wontons with yogurt, drizzle of honey and strawberries, then sandwich with remaining wontons. Serve immediately.

Baked Strawberry Custard

This smells just like cheesecake when it comes out of the oven. Mmmmm!

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  • 1/4 cup (1/2 stick) unsalted butter
  • 3/4 cup whole milk (used skim)
  • 3 large eggs
  • 1/3-1/2 cup plus 1 tablespoon sugar
  • 1/2 cup all-purpose flour (used ww flour)
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • 2 cups strawberries or raspberries
  1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
  2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds. foodblog 193
  3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 25 to 30 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.

Recipe courtesy of Everyday Food

PS. Today marks my 3rd year of blogging!

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