It’s strawberry season and we are big fans of these sweet red berries. Cody used to have allergic reactions to strawberries, which meant the first three years of our marriage were devastatingly void of this delicious fruit.
However through nutritional cleansing he was able to rid his body of whatever was causing his alergic reactions and we’re now making up for lost time.
Yesterday morning we headed out to Bridgeview Gardens in Peace River and picked three four-litre pails. These berries are so good, like deliciously sweet candy. Cody had Elijah on his back in our Beco Gemini and I had Ezra on my front in our Beco ring sling. The boys stayed fairly happy, but we definitely couldn’t have stayed to pick another pail.
When we got home, I got started on making good use of our strawberries. Here are the three recipies I used.
- Clubhouse no cook freezer jam. This is the kind my mom always makes. It uses far less sugar than other brands and comes together very quickly. I made six 500 ml jars.
- Strawberry-Rhubarb pie filling. This was a new recipe for me and I will do an update once I use a jar. It seemed easy enough and made the house smell delicious!
- Strawberry rhubarb pie/crisp. I put this one together quickly so I used a pre made pie shell and the filling from this recipe (tried a few times before and it really is the best!) and the crumb topping from this pineapple crisp recipe, which is also delicious by the way.
I froze about three bags of strawberries for use later in other recipies and of course kept some fresh for eating.
If you try any of these recipes let me know what you think! And of course, happy strawberry picking and eating!
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