Products - Strawberries

The true indication that summer has arrived is the baskets of delicious bright red berries that adorn the farmers’ stalls. Store berries in the refrigerator with hulls intact, unwashed, and lightly covered in a single layer. Use within three to six days. Just before serving, gently rinse under cold running water (avoid soaking because the berries will absorb water and lose flavour), gently pat dry with paper towels, and hull. To freeze berries without sugar, place in a single layer on a large tray or cookie sheet. Freeze until firm; pack in freezer bags drawing off as much air as possible and seal. To freeze with sugar, pack in rigid containers, sprinkling sugar between each layer. For every 4 cups whole washed and hulled berries allow ½ cup sugar; for the same amount of sliced berries, allow ¾ cup of sugar. Freezing berries allows you to enjoy that fresh summer taste all year long!
Strawberry Mice
Now that school is out and the kids (or grandkids) are off for the summer, treat them to these cute little mice while strawberries are in season!
Large Fresh Strawberries Mini chocolate chips Black decorator’s icing Almond slivers Toothpick Red lace licorice Wedge of cheese (your choice)	For each mouse, slice a small section from the side of a strawberry so it sits flat. Press a mini chocolate chip into the tip for a nose, using a small dab of icing to secure it in place, if needed. Add icing eyes and stick 2 almond slivers into the top of the berry for ears. For a tail, use a toothpick to carve a small hole in the back of the berry and push the end of a piece of licorice lace into the hole. Serve these berry cute treats with small triangles of cheese for a healthy, fun snack! Tip – these are best made just ahead of serving so they don’t run. For other hints, go to Familyfun.com.
Strawberry Trifle
A summer fruit trifle is one of the fastest and simplest desserts to make. Wow your friends and family at your next summer get-together!
1 can (15 oz/425 g) Devon custard (or home made custard) ½ cup Port or Sherry, OR apple juice 4 cups cubed pound cake 4 cups Strawberries, halved 2/3 cup strawberry jam Garnish: Whole Strawberries, whipped cream and mint leaves	Stir together custard and ¼ cup port. Set aside. In large glass serving bowl, arrange alternating layers of half each of the pound cake, remaining port, strawberries, jam and custard mixture. Repeat layers once. Cover and refrigerate several hours. At serving time, garnish with whole strawberries, whipped cream and mint leaves.