Earlier this week, we made a spur of the moment decision to turn a ‘regular’ school day into a field trip to go strawberry picking. Mr. T didn’t get a call for a job that day, the weather was perfect and where we live strawberry season is nearing its end….so it all made sense to head out for a fun morning of strawberry picking.
We were spoiled to have lived in Oregon for a few years so we always have sticker shock when we go strawberry picking here. In Oregon, U-pick farms were $1 per pound. Where we live now, they are $2.49 a pound. Not really much savings over going to the store, but worth the experience anyway.
So, Mr. T and I had this whole discussion about not getting too many strawberries. Really it was Mr. T saying don’t get the huge container, we don’t want to pick that many and spend that much. Would you guess who found a huge container out in the field and filled it up? Yep, that’s right, Mr. T! Not that I minded. Of course he blamed the kids, who were more busy eating the strawberries or saying they couldn’t find any that were ripe to add to his bin…lol!
We ended up with 13 lbs of strawberries. Pales in comparison with our 20lbs+ we used to pick, but at over double the cost, it will do.
See some of the ‘fun’ strawberries we found? One that looks like a hand and one that looks like a tomato.
After our morning of strawberry picking, it was time to head home and do something with all these yummy berries.
I made a super yummy, light, fluffy pound cake. Which of course we used with berries and whipped cream. I also made lots of strawberry jam, which I will post about next week as I have a great tip I learned in Oregon to make canning easy.
Finally, I asked Mr. T to make Strawberry Sorbet…..OMG it is sooo good!
We used a recipe from Ben & Jerry’s Homemade Ice Cream & Dessert Book. This ice cream book is fantastic! We have made many recipes from it and have enjoyed almost all of them. We also used our trusty Cuisinart Ice Cream & Sorbet Maker.
1/2 lb fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of 1 large or 2 medium lemons
1/4 cup corn syrup
2 cups cold water
1. Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
2. When ready to freeze sorbet, mash the strawberries until pureed. Add the corn syrup and water and stir until blended.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Makes 1 quart
So delicious! I hope you make it and enjoy it!