Recipes

Platter Jam
Fresh Strawberry Pie
Strawberries Filled with Cream
Cheesecake Stuffed Strawberries
Blue or Red Raspberry Jam
4- Fruit Jam
Strawberry, Rhubarb and Pineapple Jam
Jill’s Strawberry Tarts
Strawberry Smoothie
Strawberry Cream Cheese Frosting
Pickled Green or Yellow Beans

This recipe was handed to me by a lovely customer on the first year we were open to the public. I was feeling so scatter brained from trying to figure out how to run a smooth operation and I was truly touched that this lady had taken the time to chat with me and convey her appreciation of what we were doing. It reminded me that one of the great things about opening our farm to the public is getting to meet people. Since the first year, I have received many recipes and met many new people.

To the best of my memory, she told me that this was a family recipe, the way “they used to do it”. (I have typed this recipe out exactly as it was given to me. Lovingly hand written on a strip of paper that has remained sandwiched in one of my favorite cookbooks for several years)

Platter Jam

Select fresh firm fruit. Smaller berries are better. Do no more than 2 or 3 qts at a time. Wash and drain. Place each qt of berries and same amt of sugar in separate kettle (deep pot) and add 1 tblsp cold water. This keeps berries whole. Place over very low heat until sugar is melted. Shake to help dissolve sugar. Then turn up heat, when fruit begins to boil – boil just 10 min. Remove from heat – skim off foam. Now pour this cooked fruit into any large platter or pyrex pan – have fruit no more than 1” deep. Leave overnight in shallow dishes. Presto! What a change. Each berry is separate and lying in a rich delicious thick syrup. Sterilize jelly jars and fill with fruit. Cold? Yes. Cover with hot paraffin was. Keep jar in fridge for use. This is runny and good on ice cream.

 

 

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I know this recipe seems like too much work, but it’s truly worth it…trust me!

Fresh Strawberry Pie (adapted from the June 2008 Gourmet)

Crust:

5 ounces of shortbread, gingersnap or cookie of your choice

2 tablespoons sugar

2 tablespoons unsalted butter, cut into pieces

Filling:

2 pounds strawberries, hulled

2/3 cup sugar

1/3 cup fresh lemon juice

1 envelope unflavored gelatin (2 1/4 teaspoons)

Preheat oven to 350°F.

Pulse cookies in a food processor to fine crumbs, add sugar and butter and pulse until combined. Carefully press crumb mixture into 9-inch pie pan. Bake until golden, about 15 minutes. Transfer to a wire rack to cool completely.

Select 15 large strawberries as close to same size as possible and set aside. Cut remaining strawberries into small or medium dice (your preference) and toss with sugar and lemon juice. Let stand, stirring occasionally for 30 minutes. Drain berries in a sieve set into a large glass measuring cup or bowl. Add enough water to make 2 cups. Transfer to a medium saucepan and set berries aside.

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries and then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, this could take anywhere from 20 to 50 minutes. (It’s actually easier to put the bowl into the fridge, in the ice bath and wait 40-60 min) Spoon 1/2 cup of filling into pie crust and arranged reserved whole berries, stem side down, on top of filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

 

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Strawberries Filled with Cream

16-18 large strawberries

1/3 cup cream cheese (or mascrapone cheese)

1/3 cup whipping cream

2-3 tbsp powdered (icing) sugar

½ tsp vanilla extract

You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries to they will stand upright when placed on your plate. With a small sharp knife, cut an “X” in each strawberry, cutting almost  through to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make “petals”. Set aside while you make the cream filling.

In a medium sized bowl, whip the cream cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until soft peaks form.

Spoon the cream into a pastry bag fitted with a large tip or a plastic sandwich bag with the end snipped off. Pipe the cream into the strawberries. If not serving immediately, cover and place in the refrigerator you are ready to serve.

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Ok, I admit that I didn’t think of this one, but here’s how I would do it.

Cheesecake Stuffed Strawberries

About 20 strawberries
8 oz pkg softened cream cheese
1/2 cup powdered sugar

1/2 tsp vanilla
1 sleeve of graham crackers
1/2 cup chocolate chips (optional)

1.    Hull the strawberries
2.    Hollow out the berries as much as you can without breaking right through. The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center
3.    Make the filling. Beat the cream cheese, vanilla and sugar until smooth
4.    Now fill the strawberries leaving just a little it coming out of the top and sprinkle with graham cracker crumbs.
5.    If desired, melt chocolate chips and dip the outside of the strawberry in the chocolate.

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Check out this recipe link for “Raspberry Rockets“:

http://www.saucysprinkles.com/2011/04/simply-sweet.html

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All of the preserves that we sell at the farm are home made by our good friend Marjorie Paddle. She truly makes the best jam and preserves (She didn’t even pay me to say that!) Marjorie is always willing to share her time and wisdom about preserving with anyone who is interested. She is a wonderful lady who is always giving of her time to many great fundraisers and causes and I’m never sure how she does everything and has time to make all of her wonderful goodies! Here are a few of her jam recipes exactly as she has written them out and passed them on to me to share with you! Enjoy!

Blue or Red Raspberry Jam

Crush ripe berries thoroughly to measure 5 cups prepared fruit. Mix 1 box Certo fruit pectin crystals with fruit in a large heavy metal saucepan. Place oven on high heat and stir constantly until full boil. Stir in 7 cups sugar and continue to stir and cook over high heat until mixture comes to a full rolling boil. Boil hard 1 min. stirring constantly. Remove from heat and stir and skim for 5 minute. Pour quickly into hot sterilized jars. Process in boiling water canner for 5 min.

Many jam recipes call for more sugar than fruit. I try to use 1 cup sugar per 1 cup fruit (when not so sweet, the flavor of the berries is enhanced) If you cut back to 5 ½ – 6 cups of sugar, add two boxes (or more) of pectin to thicken.
HINT: Jam will usually set if you see a wrinkling or skim on the top of the jam when it has cooled 5-7 min before bottling. If it seems loose and there is no wrinkling, add more pectin and bring again to a full boil. More pectin may be added even after the sugar has been added and boiled for 1 min.

Commercial pectin’s are a natural product, extracted from the pomace that remains when apples or citrus fruits are pressed for juices. My favorite is the boxed crystals – Cetro or Bernadin (more expensive but excellent pectin)

4- Fruit Jam

Prepared fruit is crushed fresh fruit, or partially thawed fruit. Measure 11/2 cups prepared strawberries, raspberries, blueberries and blackberries to measure 6 cups prepared fruit. Mix 2 boxes pectin crystals with fruit in large stainless pot. Bring to a full boil over med-high heat, stirring every few minutes. Stir in 6-61/2 cups sugar and continue to stir and cook until a full rolling boil is reached. Boil hard for 1 minute, stirring constantly. Remove from heat and stir and skim off foam with a metal spoon for 5 min. There should be a wrinkling or a skim on the jam after cooling 5-7 min. If there is no wrinkling; add more pectin and bring again to a hard boil (this is ok even after sugar has been added.) Pour quickly into hot sterilized jars and process in a canner for 5 minutes.
Memories of Summer jam is made the same way only red and black currants are also added (about ¾ cup of each with the extra fruit, you will need to add more pectin and a cup more sugar.
Get  “jamming” You learn by doing!

Strawberry, Rhubarb and Pineapple Jam

Crush strawberries to make 2 cups prepared fruit. Gently boil rhubarb (or stew) to make 2 cups prepared fruit. Measure 1 ½ cup crushed pineapple (fresh is tastier). This measures 5 ½  cups prepared fruit. Put this in large stainless steel pot and add 1 ½  – 2 pkg. pectin crystals. Bring all to a full boil over med. Heat stirring often. Add 5 ½ cups sugar and bring to a full boil, boiling hard for 1 minute, stirring often. Remove from heat and stir and skim off foam with a metal spoon for 5-7 min. A wrinkling should appear on the jam. Stir again and pour quickly into hot sterilized jars. Process in boiling water canner for 5 minutes.
HINT: To prevent fruit from floating to the top, especially strawberry jam and peach, make sure there is enough pectin added and that you skim and stir jam 7 minutes or more.
HINT: To prevent excessive foaming, especially strawberry jam, add ¼ tsp butter to jam when cooking.

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Jill’s Strawberry Tarts

Mix in a medium saucepan:
1 ½ cups granulated sugar
¼ cup + 2 Tbsp cornstarch
1/8 tsp salt
Add:
¾ cup water
2 cups pureed strawberries (about 3 cups whole strawberries)
3 Tbsp lemon juice
3 Tbsp unsalted butter
Bring mixture to a boil over medium-high heat. Continue cooking for 1 minute.
Arrange small berries (or cut up berries) in tart shells. Pour hot mixture over berries.
Refrigerate until set (about 2 hours)

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This is a great way to use up those frozen strawberries. The kids and I drink these all winter long!

Strawberry Smoothie
3 cups frozen strawberries
1 banana
6 Tbsp yogurt
¼ cup orange juice
Blend until smooth

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This recipe works well on cake or cupcakes. We had it this year for Lilly’s second birthday celebration on cupcakes. It looked so pretty and girly piled up in all of it’s pink lovelyness!

Strawberry Cream Cheese Frosting

For the frosting
8 oz. cream cheese, room temperature
1 stick unsalted butter, room temperature
1 tsp. vanilla extract
3-4 cups powdered sugar
1/4 cup strawberry puree

Mix with a stand mixer or beaters until desired consistency.

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One of my favourites! Too bad I’m the only one who will eat this in my house.

Pickled Beans (Adapted, ever so slightly, from the Joy of Pickling)

6 garlic cloves, sliced

3 pounds of green or yellow thin beans trimmed, if necessary, to 4 inches

1 tsp. dried chile pepper flakes (or 6-12 small fresh ones)
6 heads of dill (optional, but I wouldn’t want to leave it out)
3 1/2 cups of white wine vinegar
3 1/2 cups water
2 tbsp. pickling salt

**you can also add 6 teaspoons of mustard seeds and omit the dill for a different take on this recipe

1. Into each of 6 sterile pint mason jars, put 1 sliced garlic clove and 1 teaspoon of mustard seeds (if using) Pack the beans vertically into the jar, adding 1 or 2 chile peppers(if using dried flakes as I often do, put them in the bottom of the jar before adding the beans), and if you like a dill head to each jar.
2. In a nonreactive saucepan, bring to a boil the vinegar, water, and salt. pour the hot liquid over the beans, leaving 1/2 inch headspace. close the jars with hot two-piece caps. Process the jars for 5 minutes in a boiling-water bath.
3. Store the cooled jars in a cool, dry, dark place for at least 1 month before eating the beans.

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