Tuesday, June 28, 2011
Fresh Strawberries and U-Picks in Qualicum Area
Let's make a list of places that have U-Picks this year. Have you found any good ones? I'm going to add some that I know of and you can feel free to add yours too. Just leave me comments and I'll add to the list. Here's a list of producers in the Oceanside area. From eggs and chicken to garlic.
I only know of a couple of u-pick berry places though...
ASH berry farm in Royston (very nice and easy access) strawberries and other produce in their on site store. I know they are a WWOOF farm also.
Ashprington Farm just north of Courtenay have strawberries and raspberries and other produce already picked.
The season has already started so get out there with you sunscreen, bug repellant, hat and water bottle and enjoy some delicious fresh produce and strawberries that are picked ripe and just bursting with flavour!
Let me know what you do with them, ok? Do you make jam? Shortcake? Here is a strawberry shortcake recipe for you to try. I know you can just use angel food cake from the bakery but this is home made and delicious!
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons packed brown sugar
1/2 cup butter
4 teaspoons granulated sugar, divided
3/4 cup milk
1 quart ripe strawberry, washed,hulled and sliced
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup granulated sugar
1/4 teaspoon vanilla
1/4 cup sour cream
Prep Time: 1 hr
Total Time: 1 1/2 hrs
1 Preheat oven to 450 degrees; grease a cookie sheet.
2 To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
3 Pour mixture into medium bowl.
4 With wooden spoon or paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
5 Scoop dough onto cookie sheet in 6 equal mounds.
6 Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
7 Bake 15 to 20 minutes or until golden brown.
8 Remove from oven; transfer to wire rack and cool.
9 To make Filling, in a medium bowl, mash one-half of berries.
10 Mix with granulated sugar and vanilla.
11 Refrigerate 1 hour.
12 To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
13 Add sour cream; beat until stiff peaks form.
14 Cut off tops of shortcakes; set aside.
15 Spoon Filling onto bottom of each shortcake.
16 Cover with Whipped Cream and remaining sliced strawberries; replace tops.
17 Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.