I’m not sure who was more thrilled to see the “STRAWBERRIES 99 cents per pound” sign hanging at the grocery store, my berry obsessed daughter, or me, her penny-pinching mother.
My first thought after seeing the unbelievably low price for fresh strawberries in April was: Rotten fruit. I figured the market was trying to get rid of expired produce and would be happy to take 99 cents rather than dump the berries and take a hit.
As it turns out, the cheap strawberries are perfectly wonderful and come courtesy of unusually cold weather in Florida. According to our market’s produce manager, Florida’s strawberry harvest was delayed because of the frigid temps. Meanwhile, California’s strawberry harvest begins in spring, which led to an influx of fresh strawberries.
It’s a virtual strawberry bonanza from coast to coast.
I paid less than a buck per pound in Wisconsin, but in Tampa one farmer recently allowed people to pick his strawberries for free. The Plant City grower owns 40-acres of strawberries and was kind enough to share his wealth with those less fortunate.
Personally, I couldn’t be happier hitting the strawberry jackpot. I plan to spend the weekend making my family’s favorite strawberry recipes, including:
CRUNCHY STRAWBERRY CREPES
Ingredients:
Crepes
Nutella
Fresh strawberries, sliced
Pistachios, chopped
Directions:
Spread Nutella on crepes, layer strawberries, and top with pistachios.
Fold crepe in half and enjoy.
STRAWBERRY MELON SALAD
Ingredients:
1 large ripe cantaloupe, seeded and cut into 1 1/2-inch chunks
1 pint fresh strawberries, hulled and halved
1/4 cup fresh lime juice
2 tablespoons sugar
2 cups nonfat plain yogurt
1/4 cup sugar
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice
Directions:
Combine cantaloupe, strawberries, lime juice and 2 tablespoons of sugar in a large bowl. Let stand for 15 minutes, stirring occasionally.
In a smaller bowl, combine yogurt, 1/4-cup sugar, lime zest and 1 tablespoon of lime juice. Stir until the sugar has dissolved.
Cover and refrigerate for a couple of hours.
Drizzle yogurt dressing over salad before serving.
CHOCOLATE STRAWBERRY PIE
Ingredients:
1 refrigerated pie crust
1 2/3 cup milk
1 teaspoon unflavored gelatin
1 (3-oz.) package vanilla pudding and pie filling (not instant)
3/4 cup plus 3 tablespoons white chocolate chips
1 cup Cool Whip
4 cups fresh strawberries
2 teaspoons vegetable oil
Directions:
Preheat oven to 450 degrees.
Make pie crust as directed on package.
Bake for 9-11 minutes or until lightly browned. Remove and let cool.
In medium saucepan, combine milk and gelatin; mix well. Let stand 5 minutes.
Stir in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; let stand 5 minutes.
Add 3/4 cup white chocolate chips into pudding mixture stirring occasionally until melted.
Place plastic wrap over surface of pudding; refrigerate one hour.
Fold a third of the Cool Whip into cooled pudding mixture. Fold in remaining Cool Whip.
Spoon pudding mixture into cooled baked pie shell; spread evenly.
Place strawberries, pointed end up, on filling, gently pressing about 1/4 of each berry into filling.
In a small saucepan, heat remaining 3 tablespoons of chocolate chips and oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries.
Refrigerate at least 3 hours before serving.
Related Articles:
Succulent Summer Berry Recipes
Making a Magnificent Meal from Summer’s Harvest
Kids in the Kitchen: Sweet and Simple Strawberry Treats