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Posts Tagged strawberry

Star-Spangled Strawberry Tarts

What you’ll need

For the filling:
From your share and/or the farm store:
2-3 cups strawberry halves or mix strawberries with some
blueberries

From your kitchen:
1/2 cup sugar
2 tablespoons ‘’minute’’ tapioca
1 1/2 tablespoons unsalted butter
1 T plain bread crumbs

For the crust:
1 + 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1 1/2 T sugar
3/4 cup butter (1 stick), very
cold and cut into 1/4-inch cubes
6 oz. cream cheese, cut into pieces

Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl.
Using pastry blender, work the butter and cream cheese into the flour until it
resembles coarse meal and then gather into a ball of dough. Cut in ½ and press
into a flat circle, wrap in plastic. You can use a food processor. Pulse until crumbs
form and then gather the dough into a ball. Continue as above. Refrigerate
for at least 30 minutes. When the dough is chilled, roll out one piece at a time

Mix strawberries, sugar and tapioca together and allow to sit for about 15
minutes. Spray muffin cups. Line with a circle of parchment paper to fit the
bottom of the pan, spray again. Roll out ½ of the crust, cut into circles large
enough to fit into muffin pans. Grease the pans and gently fit the crust into
the pan. Sprinkle a little bread crumb into each crust. Fill with strawberry
filling. With remaining dough roll and cut stars large enough to cover the fruit.

Preheat the oven to 425. Bake in preheated oven for 8 minutes. Lower
the heat to 350 degrees and bake 10 minutes longer, until pastry has
browned and filling begins to bubble. Let the tarts cool completely
before serving, at least 2 hours to set the filling. Yield: 12 muffin size tarts

 

 

Easy Strawberry Jam

A friend of mine brought a jar of this jam to breakfast one morning. It was delicious.
I am sure that many of you are thinking about making jam. This recipe is easy even if it is your 1st time making jam. The green apple will take the place of adding pectin to the process.

 

Easy Strawberry Jam

 
3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

 
Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.

 

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator.

 

It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions.

 

Adapted from Ina Garten

Helpful Tips

We had some questions this week about the care and storage of honey.
First, honey can and really should be kept at room temperature. It will be much easier to use that way. It has a very long shelf life.

 
One of our members wanted to freeze some strawberries and beets. I hope that these tips will help all of you. Remember this may not apply to the share you receive this week, you will see that it may help you at other times through the season.

 
Strawberries should be cleaned and hulled before freezing. I like to just wipe them with a soft moist cloth and then let them dry on paper towel Place them on a tray to freeze and then move them into a zip lock freezer bag and be sure to get out most of the air and they should be good for up to six months.

 

Beets should be scrubbed, steamed or roasted, peeled and then cut into uniform pieces. They can be placed in freezer bags as well, air removed as much as possible and again they should be good for 6 months.

Strawberry and Radish Salad with Balsamic Vinegar and Parsley

Radishes have never been a favorite of mine. This season I decided that I would eat them every evening while I am preparing dinner. They are fat free and considering their size they are just loaded with nutrients! In just ½ cup there is vitamin C, giving you 14% of your daily value. Radishes have vitamin K, B6, niacin, folate, and pantothenic acid.  Now I look forward to having them every evening!

Strawberry and Radish Salad with Balsamic Vinegar and Parsley (makes 4 servings)
1/2 lb. fresh, ripe, juicy strawberries
1 bunch of radishes
bout 1 tablespoon Balsamic vinegar
about 1 tablespoon of your best extra-virgin olive oil
1 bunch Italian or flat-leaved parsley

Trim the stems off both the strawberries and radishes. Cut radishes into quarters and do the same with the strawberries if they’re large; small-medium-sized strawberries can just be halved.

Wash and pat parsley dry. Trim off ends and tear the whole, long sprigs just once through the middle so that pieces are about 2″ and include the stems.

Mix the balsamic vinegar and olive oil at the bottom of a large bowl. Add the parsley and toss. Add the radishes and strawberries and toss once more. Serve immediately

Strawberry Cake

This recipe is from Martha Stewart Living, 2005. It has been a favorite!

Strawberry Cake
Yield: Makes one 10-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

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