"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
STRAWBERRY FIELDS VINAIGRETTE & SALAD
VINAIGRETTE
1 cup strawberries, hulled and halved
2 Tbsp. raspberry vinegar
2 Tbsp. brown sugar, firmly packed
� cup olive oil
� tsp. sesame oil
� tsp. fresh lemon juice
coarse salt and freshly ground black pepper
Process strawberries, vinegar, brown sugar, olive oil, sesame oil and lemon juice in a food processor or blender until smooth. Season with salt and pepper. Set aside.
SALAD
4 cups mixed greens of choice.
1 cup strawberries, hulled and halved
1 medium jicama, peeled and julienned (optional)
� cup chp. and toasted nuts of choice (optional)
Combine greens, strawberries and jicama in a salad bowl. Just before serving, toss dressing with salad and sprinkle with nuts.
STRAWBERRY ICE BOX PIE WITH ALMOND CRUST
CRUST
1 cup slivered almonds, lightly toasted
� cup graham cracker crumbs
� cup sugar
6 Tbsp. unsalted melted butter
Position oven rack in center of oven; preheat to 350 degrees. Butter a 9-inch glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish. Bake crust until set, about 12 minutes. Cool completely on rack.
FILLING
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
� cup cornstarch
2 Tbsp. fresh lemon juice
2 tsp. grated orange peel
1 � cups chilled whipping cream
FILLING
Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch and lemon juice. Stir over medium heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups of strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours. Top with chilled whipping cream.
BIBB SALAD WITH BASIL GREEN GODDESS DRESSING
DRESSING
1 cup mayonnaise
1 cup chopped white onion, white and green parts
1 cup chopped fresh basil leaves
� cup freshly squeezed lemon juice
2 tsp. chopped garlic
2 tsp. anchovy paste
2 tsp. coarse salt
1 tsp. freshly ground black pepper
1 cup sour cream
Place the mayonnaise, onions, basil, lemon juice, anchovy paste, salt and pepper in blender or food processor and blend until smooth. Add the sour cream and process just until blended. Refrigerate dressing until ready to serve.
3 Heads of Bibb lettuce
2 to 3 tomatoes
Cut each head of lettuce into quarters, remove core and arrange on 6 chilled salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
ANDREA'S CHICKEN SALAD IN TOMATO CUPS
1 Rotisserie chicken, skin removed and shred or dice
� small red or white onion, diced
2 Tbsp. freshly chopped tarragon leaves
1 stalk of celery, chopped
1 cup slivered almonds or nuts of choice
2 Tbsp. white wine vinegar
� cup of mayonnaise
3 cups halved seedless red or green grapes
Coarse salt and freshly ground black pepper
6 Large tomatoes
1 head of Bibb lettuce
Mix first 9 ingredients in a large bowl. Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Place a leaf on each chilled salad plate. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve. GREAT for lunch on a hot day, bridge game or any occasion.
DID YOU KNOW THE FARM, ALSO HAS FRESH FROZEN STRAWBERRIES.
I WAS DOWN AT THE FARM ON SUNDAY PICKING UP THINGS FOR FRIENDS AND OF COURSE MYSELF. IF YOU GET THE TAMPA TRIBUNE, THERE WAS AN ARTICLE ABOUT STRAWBERRY FARMS IN AND AROUND PLANT CITY CLOSING DOWN. NOT HYDRO HARVEST FARMS, THERE WERE CUSTOMERS COMING IN WITH THEIR CHILDREN, GRANDMA AND GRAMPA TO PICK STRAWBERRIES. COME ON DOWN!
IF YOU HAVE ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR AN OLD FAMILY FAVORITE, CONTACT ME AT afreebody@verizon.net OR TERRIE AT THE FARM.
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
