Finally - berry season! There are strawberries everywhere. The last time I went to the farmers' market, one of the farmers was selling flats of 12 pints of strawberries for $15. Why the good deal? These were berries that were super ripe from all the rain we'd gotten, so the farmer had to sell them quickly before they spoiled. Buying this type of produce in bulk is a great way to get the most out of farmers' markets.
Now what? This is way too many for a normal person to eat, although I have definitely tried. The majority I can freeze so that I will have them any time I want. You cofuld also preserve them, but that cooks out most of the nutrients and requires a lot of sugar. Freezing is definitely the healthier option.
Ingredients:
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12 pints strawberries
Instructions:
Step One
Portion out what you think you'd be able to eat in a week. Remove them from the horrible plastic containers that cut into them. Place them into a small paper bag. This will help keep them from dehydrating, but also gives them the air circulation they need to keep them from rotting.
Step Two
Frozen fruits and veggies can actually be more nutritious than fresh if you freeze them immediately. Every day fruits and vegetables sit in the fridge they lose nutrients. So as soon as you get home from the market, start by rinsing them off.
Step Three
Cut off the tops and place in freezer bags. Try to put about two pints of berries per one gallon freezer bag.
Step Four
The bag is full when you can create a single layer of berries in the bag. You want to make sure to have a single layer so that when they freeze they don't create a gigantic lump.
Step Five
Take all those horrible plastic containers back to your farmer. That's yet another benefit of going straight to the farmer.
Effort: Easy
Prep time: 45 minutes
Cook time:0minutes
Total time:45minutes
Yield:20servings
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