Area strawberry fields are beginning to blush, signifying the start of the sweetest season of the year.
"They're looking great," said Emily Tidwell, who, with husband Ray, oversees the harvest from their Spring City, Tenn., fields. "It's a full crop, and the quality looks great."
Last year's season was short-lived because of extreme rains and cold.
"When it's wet like that, the berries don't hold as long, and it makes us tear our hair out," Mrs. Tidwell said. "But this year, we've had the good dry days and warm dry nights we've needed for a good crop."
Strawberries came in a little later this season, so they should last until June, according to Alice Cooper of Cooper Farm in Whitwell, Tenn.
"They're looking good," she added.
So good that Mrs. Cooper's favorite way to enjoy them is straight from the field.
"They're so healthy," she said. "But if I was going to cook them up, I'd make strawberry cobbler with sugar and dumplings. Or put them in a graham cracker crust with cut berries, some glaze that you get at the grocery store and a little whipped cream on top."
Mrs. Tidwell prefers hers from a glass.
"Oh, I just love my strawberry daiquiris," she said. "They're good with or without the alcohol."
After washing and removing the caps from the berries, she puts them on a cookie sheet to freeze. Once they're frozen, she packs them in resealable bags and keeps them in the freezer till she needs them.
"When you're ready, you just put them in blender along with a small can of limeade and some sugar, to taste. Then add rum or vodka if you want. Or nothing more at all. Oh boy, it's so refreshing. And because you've frozen the berries, you don't have to use ice, which dilutes the flavor."
The same freezing process can be used to make smoothies too, she said.
"Just add some soy milk, honey and vanilla flavoring. They are just too good."
Strawberry-Cream Parfaits
1/4 cup quick-cooking tapioca
3 cups low-fat milk or unsweetened plain soy milk
1/2 cup maple syrup
1 large egg, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup whipping cream
2 pints strawberries, hulled and sliced
6 sprigs fresh mint, for garnish
Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
Whisk milk, maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.
Make-ahead tip: Prepare through Step 2 up to 1 day ahead. Once assembled, serve immediately or cover and chill for up to 2 hours.
-- www.eatingwell.com
Easy Strawberry-Banana Trifle
1 (5-ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
-- allrecipes.com
Grilled Salmon With Strawberry Ginger Salsa
1 pint strawberries, hulled and coarsely chopped
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
1/2 teaspoon honey
4 skinless salmon filets, 6 ounces each
1 teaspoon olive oil
Salt and pepper, to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped cilantro leaves
Mix strawberries, onion, lime juice, ginger and honey in small bowl. Set aside for flavors to combine. Place a ridged grill pan over medium high heat. Drizzle salmon with olive oil and season with salt and pepper. Grill 5 minutes on one side, turn and grill 4 additional minutes. Transfer to serving platter. Add basil and cilantro to strawberry mixture. Spoon over salmon. Makes 4 servings.
-- California Strawberry Commission
Strawberries in Balsamic Vinegar
1/2 pound strawberries, stemmed and halved
2 tablespoons balsamic vinegar
2 tablespoons sugar
In bowl combine ingredients, toss gently. Cover and refrigerate 1 hour. Serve in stemmed glasses. Makes 4 servings.
-- California Strawberry Commission