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WTBY FREE PRESS, OTJTDOOR LIVING JUNE 15, 1988, PAGE A5 A 'h he season seems shoit the supply is plentiful. As well, strawberies can be preserved or acalories and enough vitamin C to meet the daily nutritional requirement At home, sort through strawberrles as soon as possible. Remove any damaged bernies for use in recipes where appearance doesn't matter Arrange perfect bernies in a single layer on a tIEy or' cookie sheet. Refrigerate unwashed and uncovered (or loosely covered wlth wax paper) with huils intact, for up to three days 4 j Just before serving strawbemies, wash them gently under cool Tnnlng water Fat dry and remove the huils. Enjoy Ontario strawberiies as is - wlth thick rich cream - or use in these deliclous recipes from Foodland Ontario. 'clto >ening OSH-AWA ,EE GROVE RD m M LV RD VMAN ILLE M FRESH PROOLCE R, 2. BOWMANVILLE 1' I th Cone I Brougham Brooklln No. 7 Hwy. Witb Pick Your Own Bing your own containers I Freshiy Picked ý Phone Orders Aoeepted ,985-3170 For daily .x . la piking conditions ce phone: 't z 0 655-4501 or 655-3217 HOU RS: 8a,.m.-8p.m. N4 >Port Perry Whitakers Farm 2nd Farm, N. Side 2 Shirley yd Raglan Oshawa IINISTRY OFAGRICULTURE &FOOD. PICKING SUBJECT TO.WEATHER & SUPPLIES BRING CONTAINERS MEASURED IN QUARTS (eg. 6qt. basket> Frozen Cream with Berry Sauce, It's hard to tell that yogourt is the base of this elegant dessert ,with only 114 calories per serving. The berry sauce adds a gorgeous splash of colour. 2 egg whites 2 1/3 cup granulated sugar 75 mL 1lcup plain yogourt 250 mL 1/2 tsp afimond extract 2 mL 1 quart Ontario Strawberries. sliced 1 L 3/4 cup frozen blueberries, thawed 175 mL 1/4 cup granulated sugar 50 mL 2 tsp cornstarch 10 ML 1/2 cup water 125 mL Beat egg whites until foamny: gradually add 1/3 cup (75 mL> sugar and continue beating until stiff peaks form. Fold in yogourt and almond extract. Spread evenly in 8-inch (2 L) square metal pan. Freeze until firm. about 4 hours. Meanwhile. place bernies in large bowl. In small saucepan. combine 1/4 cup (50 mL) sugar comnstarch and water. Cook and stir over medium heat until mixture cornes to boil. Boil for 1 minute. Pour over bernies. Chill. Cut frozen cream into squares and place on dessert plates. Spoon berry sauce over each serving. Makes 8 seivings. Preparation lime: Frozen Cream: 10 minutes Sauce: 10 minutes Freezing lime: 4 hours .. au 1 Freezing Use only strawberres at the peak of quality Pack them in quantities needed for one meal or for specific recipes. Use air-tight freezer containers or bags, removing as much air as possible and sealing well. If properly frozen, strawberries wîll keep up to 18 months. They are best served when stili slightly frozen. Dry Sugar Pack The fresh flavour and firm texture of strawberries are best maintained by adding sugar. Place washed and hulled whole or slicecl bernies in a shallow bowl. Sprinkle with sugar: for 4 cups (1 L) whole strawberries. add 1/2 cup (125 mL) sugar: for 4 cups (1 L) sliced strawberries. add 3/4 cup (175 mL) sugar. Stir bernies gently to dissolve sugar. Without Sugar Place washed and hulled whole strawberries in a single layer on shallow trays. Freeze,then package them in freezer containers. Fresh Strawberry Pie. This version of a classic recipe often turnis Up when peopie are asked for their favourite strawberry pie. 1 cup ail-purpose flour 250 mL 2 tbsp granulated sugar 25 mL 1/2 cup butter 125 mL 1 egg yolk 1 2 tsp water 10 mL 2 tbsp cornstarch 25 mL 1/4 cup granulated sugar 50 mL 2/3 cup water 150 ML 1/3 cup red currantjelly 75 mL 1/2 tsp vanilla 2 mL 1 quart Ontario Strawberries 1 L Whipped cream (optional) Combine flour and 2 tbsp (25 mL) sugar. Cut in butter until mixture is crumbly. Stir in egg yolk and 2 tsp (10 mL) water. Press evenly over bottomn and sides of 9-inch (23 cm) flan or pie pan. Bake at 425 0 F (220 0 C) for 8 to 10 minutes or until ightly browned. Cool. In small saucepan. combine comnstarch and 1/4 cup (50 mL) sugar. Gradually stir in water then jelly. Cook and stir over medium heat until mixture comes to boil. continue cooking and stirurig 2 minutes longer. Remove from heat and stir in vanilla. Cool. Place strawberries in bowl, halving larger bernies. Pour red currant glaze over strawberries and stir gently to coat. Spoon into pie sheli. Chill untfl set, about 3 hours. Just before serving, remove pie from flan pan. Gamnish with whipped cream, if desired. Makes 8 servings. Preparation lime: 20 minutes Baking lime: 8 to 10 minutes Chilling lime: 3 hours StrawberryButtr With this delicious spread. it's easy to add pizzazz to muffins. waffles, pancakes. toast. etc. 1 ~ ~ ~ ~ 1 cu-b--rs -teed2-2