Seafarer john you have inspired me with the strawberry omlet idea. I am going berry picking tomorrow and I know what I am going to have for breakfast the next day. Like Sundancer 7 My Mum always makes freezer jam. Being from Canada, opening a jar of that jam in the middle of winter is like taking a big ol spoonful of summer.
The first local strawberries of the year were on the market Saturday, June 14 – that’s very late! So we had strawberry shortcake Saturday and Sunday, strawberry omelet Sunday breakfast, and I’ll have strawberries on my cornflakes tomorrow morning.
Meowzart’s recipe for shortcake is fine, we jazzed it up a bit with heavy cream and grated orange rind – kind of gilding the lilly…
We are finally getting some local Strawberries here in Seattle, I even got a few Raspberries. [:D] I eat the frist ones plain last night, to good to pair them with anything.
meowzart, we finally got some berries and tried the strawberry shortcake using your recipe. Was delicious. Absolutely the closest I’ve had to my mother’s shortcake since way back in the days when she was making it. Thanks so much for your sharing the recipe. We even splurged (in all regards) this time and went with real whipped cream, but I fear furture shortcakes will have to make do with Cool-Whip. Thanks. Liketoeat
That sounds like a great experiment for berry-lover’s!!
Our Neighborhood U-Pick Farm shut down today. Season’s over for them.
Our bed’s here at home ar half June-bearing and half everbearing plants, so we will have a smaller quantity of berries for another month or so…until it gets too hot in mid-summer to keep them going. The rhubarb is looking good, so a pie with the two fruits will be in the oven this evening.[:p]
It’s enjoyable to read about everyone’s strawberry treats. When I was growing up, no one in our family made strawberry shortcake but we did always have grilled strawberry sundaes – the berries threaded on skewers and cooked on a charcoal grill, then mixed with a sauce and served warm over vanilla ice cream. Sort of like a pink hot fudge sundae.
Was gonna run by Baughers in town on Friday but opted for the PA Dutch MKT instead. Lotsa salads, cheeses, deviled eggs, BBQ ribs etc…
Strawberry season hasn’t quite arrived here, yet, but I’m looking forward to it. A trip to one of the local farms for a morning of strawberry picking and we’ll be enjoying strawberry pie. It’s a plain crust with sweetened cream cheese spread on the inside, then you arrange fresh, whole strawberries inside the crust so that they look good. Finally, more fresh strawberries, mashed and cooked with sugar and a little corn starch, I think, to thicken them a bit, then pour the result over the berries in the pie shell and chill. My family could eat this 7 days a week during the season if we had the chance. Best topped with fresh whipped cream! (I don’t know why we bother to arrange the berries to look good, the pie never lasts more than an hour or two after it chills.)
We went to Baugher’s Farm Market, 1236 Baugher Road, Westminster.
410-857-0111/410-876-5642. They opened for the season on Saturday. There are many many berries to be had. We found that we had use them right away as the next morning, a few of the very large ones were soft and watery. There was a lot of straw between rows so that if you were careful, your sneakers did not get too muddy. The small ones wore boots and my son and daughter in law, along with me, threw our sneakers right into the washer when we got home. It was a lot of fun and now that my pies and breads are made I may go out for a few more. The price figures out to less than two dollars a quart!
did you have your hip boots on??[:D] Where did you go to find the berries & did you leave any for the rest of us? Did the Reisterstown – Hanover -Littlestown -Westminister run on Friday didn’t see a sign of any local berries. Other than fresh strawberry pies at the Hillcrest
My mother always makes strawberry freezer jam. It seems as if it is uncooked and the taste is wonderful. I am not sure of her process, but whatever it is, it does not detract from the flavor of fresh strawberries and is great with whipped cream, ice cream or cake.
Paul E. Smith
On Sunday, our family went to a strawberry field northwest of Baltimore and picked nearly 3/4 bushel (yup—-that is correct) of the sweetest berries that we have had in a long time. Yesterday, I made 4 batches of strawberry jam and we had "old fashion" shortcake for dinner last night. We always use biscuits for our shortcake. Today I am going to make strawberry rhubarb pies for the freezer and also strawberry bread. With another shortcake for dinner tonight, that should finish them off! I just love strawberry season……it signals the start of summer for me![:I]
Oh man…does that sound good!! Who needs chocolate dipped berries when you can do that!! I bet that is also good with fresh peach wedges!! MMMMMMMmmmmmmm…….
My grandfather and grandmother lived in the Cumberland Gap area of East Tennessee. They lived on a large farm and lived off this farm. I think my grandmother made bisquit dough and prepared it a couple of different ways. One for bisquits and the other as a sweeten bisquit type of cake. That was dessert with the fresh berries of the season.
I recall when I was very young, one of my grandfathers neighbor was the local chef for the preparation of distilled spirits. Most of Tennessee was dry, but that did not keep spirits of great skill from being prepared. Corn liquor was an art, but certain types of brandy was also. Each week of the season brought new things to the recipe. I recall strawberry, peach, blackberry, apple, pear and a few others that I cannot recall. I was only about six or seven at the time.
Each evening, my grandfather would walk to a very country store which was about a mile away. He would take me with him and usually buy me something like a Kit Kat (type of chewy candy with flavors of banana, strawberry and chocolate) maybe a coke or candy bar. They would then sample the newest runs of brandy and trade knifes as they sat around the huge stove. I recall they had pickles in barrels that the knife traders and brandy tasters along with the corn liquor tasters would use to improve their palate. They had another guy who made his homemmade cheese from his local Jersey herd. Another guy would bring his recently churned butter which was cooled in the sweet spring water beside his house and his homemade crackers.
Those times that are somewhat dim in my memory were precious. I recall the bizzare conversations regarding their fox hunting adventures. I believed then as I believe now, fox hunting was nothing more than an excuse to frationize, liquor tasting and men being men. That was a long time ago
Paul E. Smith
Bushie, your childhood strawberry experiences sound great, too, and back when I was a kid someone – an aunt, mother of a friend, can’t remember exactly who – made those kinda crunchy individual little pasteries for her shortcake and served them just as you described. Were delicious. Think anything homemade of this nature back then is what made it all so good – rather than the various "storebought " cakes everyone, including even us, later went to for use with strawberries. Ocdreamr, bet the grandkids were shocked with the "real" shortcake you brought to them. Everyone I knew mashed the berries with sugar as you described, Bushie. Thanks to all of you for sharing these great memories and the recipe, meowzart. Liketoeat.
You must be logged in to reply to this topic.