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| Frozen Strawberries for Next Winter |
Recipe by Debbie from Live Earth Farm
In my last post I talked about how we’re not as excited about eating strawberries as we were early in the season, say in late April or even June. We’ve theorized that the berries themselves taste better earlier, but perhaps we just get used to them. In any case, we will be missing them come December or January, so why not freeze some now to enjoy during the winter? I’m imagining that Strawberry Sauce over chocolate pudding, or even a few plain strawberries, will soothe even the most winter-weary souls.
Strawberries are super-easy to freeze, so I’m going to put some up now. The freezing tips are courtesy of Debbie Palmer, newsletter editor and former CSA coordinator and recipe maven for Live Earth Farm. Debbie says they will last for months this way.
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| Strawberries Ready for the Freezer |
Wash strawberries and remove green tops. Blot them completely dry, or air-dry for an hour or two. Spread a sheet of waxed paper on a rimmed cookie sheet. Lay whole berries on the waxed paper. Don’t let the strawberries touch, or they will stick together.
Put pan in freezer overnight or for several hours. When frozen solid, remove berries to a ziploc bag, squeeze out as much air as possible. I like to double-bag them, so you could use a second ziploc if you like. Return to the freezer. Enjoy at a later date!
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