Preserving Strawberries

Basil is one of my favorite summer herbs, but I find it painful to have to buy basil to use in winter recipes when I grow it all summer. That’s why I freeze fresh herbs, so I can enjoy that fresh flavor if I don’t have an indoor herb plant at hand for my recipe. In this article, I’m going to share advice on how to freeze basil a few different ways.

Jobs to do each month:

Powerhouse of medicine and flavour, herbs can easily give pizzazz to the simplest of dishes.

The winter holidays might steal the spotlight as the season for sparkling wine, but we firmly believe that summer is where it’s at. (That said, there’s no wrong time of year to open a bottle of bubbly, if you ask us!) When the temperatures rise and we’re spending more time than usual in the sun (slathered in SPF, of course), we don’t crave a heavy IPA, potent bourbon-based cocktail, or powerful red wine. Instead, we find ourselves gravitating toward lower-ABV, ultra-refreshing (and hydrating!) spritzes. 

Strawberry plants are cheap and easy to grow. Strawberries can be picked from spring to autumn if you choose the right varieties.

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Why blanch vegetables before freezing? Blanching vegetables before freezing is critical to quality, but not safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause a loss of flavor, color, and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color, and helps slow vitamin losses. It also wilts greens, softens some vegetables, such as broccoli and asparagus, and makes them easier to pack. It is critical to use the correct blanching time for the size and type of vegetable (see table below). Under-blanching stimulates enzyme activity and is worse than not blanching. Over-blanching leads to partial cooking and causes loss of flavor, color, vitamins, and minerals.

Do you have a fig tree? A friend with a fig tree? Or access to locally grown figs? If so, we have a great recipe on the Home & Garden Information Center website for making fig preserves!

Strawberry season is one of my favorite times of the year. I always look forward to the sweet taste of locally grown strawberries. There are so many ways we can use these strawberries in recipes – pies, jam, muffins, and so much more! One of my favorites is this strawberry salad with candied pecans and pretzels. The pretzels add a perfect balance of salty with the rest of the sweet salad, and the pecans and pretzels add a wonderful crunch to the creamy salad. Enjoy!

Looking for a refreshing strawberry dessert? This one takes the cake! I’ve used this recipe for strawberry lemon upside down cake for years, altering it along the way with more strawberries and lemon. YUM! The butter and brown sugar that are added with the strawberries and lemon rind at the bottom of the pan make a delicious strawberry jam-like topping that adds flavor and limits the need for frosting or extra cake decorating. I love to serve the cake with a scoop of vanilla ice cream or fresh whipped topping. Enjoy!

Bright and tasty is what the month of May represents. Sunny skies bring in National Strawberry Month. A time of year where this sweet red fruit is in season and is used within many recipes from smoothies to pies, to preserves to salads and beverages.

2 pounds cranberries 3 green apples, cored, peeled, chopped 1 orange, seeded and chopped 3 cups sugar 2 cups water ½ cup honey