Get ‘em before they’re gone!

I was going to give you the scoop on making David Leibowitz’ Strawberry-Basil Ice Cream. Or tell you about the deliciousness of roasting rhubarb and strawberries, a la Food52.

So far this season, we’ve been enjoying strawberries in their natural state or almost-natural state: on top of yogurt, tossed with sugar to bring out their juices and served over frozen yogurt, etc. 

I haven’t pulled out the canning jars to make jam. Haven’t even whipped up a Strawberry Mojito!

A mild winter followed by a cold spell in May resulted in an earlier than usual – and smaller than usual – strawberry crop this year. Still, berries were in abundant supply Saturday at the Central New York Regional Market, ranging in price from $3.50 to $4.50 a quart.

I brought home two quarts of beauties and decided to freeze them for later smoothies and batches of ice cream.

Freezing berries couldn’t be easier. Or more rewarding down the road.

First, fill a big bowl with water. Add berries to the water and swirl them around. Lift the berries out with your hands to a colander (leaving sediment behind in the water). Air dry the berries or dry them gently in paper toweling.

Remove the green tops of the berries. Place berries in a single layer on a rimmed baking sheet. Freeze until firm, about an hour, then remove berries to zip-top freezer bags to store.

Any smooshed berries that are too soft to freeze? You know what to do with those. Pop ‘em right in your mouth!

 

Comments

[Joy]

I picked 8.5 pounds a couple of weeks ago at Hencle's in B'ville. They were a $1.99/lb for pick your own. I ended up freezing most of them. They were so juicy. I always try to pick my own. Next up ... blueberries (probably at Abbott's) in a couple of weeks.