Strawberry season started a little later than in recent years due to cooler weather and rains, but if you, like most of us, have been waiting for the sweetest part of the growing season, you're in luck. Strawberry farmer Emily Tidwell says the season is a good one.
"There are always weather-related curve balls," she says. "This year, it was warm early, which got plants growing and producing buds early. Then there were cold spells that cost us plenty of sleep, watching nighttime temperatures to make sure we had frost protection going when we needed it."
Anne BralyBut when the weather began cooperating, the Tidwells (Emily and husband Ray) were once again at it, bringing the sweet, luscious harvest to their strawberry shed, and everyone who's gone there before knows the drill: Get there early, and get your fill.
"Every day is different," Tidwell says. "Our sales situation changes almost hourly. I can guesstimate our daily production, but I never know how many folks are going to show up at any given time or how much they're going to buy. That's why I put so much emphasis on calling for an update before heading out to see us."
To find out what's available, call 423-365-9300. The Tidwells' strawberry shed is on Highway 27, about 4 miles south of Spring City.
The Tidwells have been in the berry business since 1983 and have tried several varieties of strawberries. They've found that Chandlers are the best for taste and quality. Plus, they yield a tremendous harvest. And they'll be available through the end of May if all goes as predicted, Tidwell adds.
Tidwell says her favorite strawberry recipe is for strawberry cocktails, using frozen whole berries mixed with frozen limeade and rum, vodka or tequila and mixed in a blender to make a frozen drink perfect for warm days ahead.
"There's nothing like it after a long day," she says.
But if you'd like a sweet finish to dinner or with a cup of your afternoon coffee, this cake takes the cake. There's no other word for this than mouthwatering. It takes a few steps from start to finish, but with each one, the cake keeps getting better. It's one of those amazingly moist poke cakes - the kind you bake and then almost tear apart poking holes in it. But if you wait 10 or 15 minutes before taking the handle of a wooden spoon to it, you'll end up with a neater product. The cake won't cling as badly to the spoon, so instead of a gaping hole it'll be no bigger than the end of the handle.
There's nothing special about a boxed cake mix. It's what comes next that makes it so good as you pour a can of sweetened condensed milk over the top. Fat-free is fine. While the milk is soaking into the cake, make the strawberry sauce. If you're daring, add a splash of Grand Marnier. Otherwise, make it as stated, dicing the strawberries and letting them simmer while they soften and the sauce thickens somewhat. Then mash them gently. You don't want a smooth sauce - you want a few lumps of berries. Let the sauce cool while you clean up, then pour it over the top of the cake. Spread it around and refrigerate. Once the cake is completely cool, it's time for the crowning finish, a frosting that is a cross between whipping cream and cheesecake. In two words: It's luscious.
Strawberry Poke Cake
1 box vanilla cake mix
Ingredients for the cake mix (water, oil and weggs)
1 can sweetened condensed milk
Strawberry sauce:
1 pound strawberries, rinsed and cored
1/4 cup water
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon flour
1 tablespoon butter
Frosting:
1 (8-ounce) package cream cheese, room temperature
1 pint (16 ounces) heavy whipping cream, well chilled
2 cups sifted powdered sugar
Garnish:
Additional chopped strawberries
Heat oven to 350 degrees. Prepare cake mix according to package directions and bake in 9- by 13-inch pan for 20-22 minutes. Check for doneness. Allow to cool for 10 minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour the can of sweetened condensed milk all around the top of the cake and spread gently with a rubber spatula.
Prepare the strawberry sauce: Dice strawberries and place in medium-size pan with water, sugar, lemon juice, flour and butter. Cook over medium-high heat until mixture starts to boil and strawberries are softened. Gently smash strawberries to create a sauce. Allow to cool for 15 minutes. Pour strawberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
Add 1/2 cup of the heavy whipping cream and beat into cream cheese until smooth. Add remaining heavy whipping cream and beat on medium-high speed. Slowly add powdered sugar and beat until stiff peaks form. Spread over cooled cake. Top with additional diced strawberries, if desired. This cake must be kept refrigerated.
IT'S THE BERRIES
Chef'n is a company that continues to make life a little easier for us cooks. Its latest invention is a small device that makes hulling strawberries so easy. What used to be a tedious task that risked finger cuts is now a simple job that takes only seconds. The new Stem Gem has a button you push and out with teeth that you push into the top of the strawberry. Twist and out pops the core. Push the button again and the core pops out for disposal. Nothing could be easier. And the Stem Gem body is red and the button is green, so it even looks like a strawberry.
Also new for the company is the Strawberry Slicester that lets you get perfect strawberry slices for your salads, pies and other yummy strawberry concoctions.
Both the huller and the slicer will handle most every size of berries - even those huge ones. You'll find these new tools on Amazon for $6.95 (Stem Gem) and $12.95 (Strawberry Slicester), or at chefn.com for a little more.
Contact Anne Braly at abraly@timesfreepress.com.