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$1.98/lb on Strawberries, tomorrow ONLYJune 5th, 2014 at Thu, 5th, 2014 at 2:02 pm by Karen Dale
Thriftway has ordered big from the famous strawberry growers of Burlington, Sakuma Bros. Tomorrow ONLY—that’s Friday, June 6—Thriftway will sell them for half-price, at $1.98/lb. You can get pints, big quart baskets, or even flats for under $20. The berries are big, coral to red all through, ripe and VERY fragrant.
For even more local berries, Sun Island’s farm-cart is open for business down in Burton. The photo I saw yesterday showed it loaded with about 45 pints of strawberries. Farmer Joe Yarkin also sells them at the VIGA market on Saturdays.
I’ll make freezer jam out of most of these berries. But I couldn’t bear to crush them before first cutting some into slices for crepes.
I remember my first strawberry crepes, eaten down in San Francisco in Guiardelli Square. They were filled with whipped cream and ginormous strawberries, and afterwords I was so full, I told my father I was gonna die. Dad, a doctor, rolled his eyes, told me I had eyes bigger than my stomach, and go walk up and down the boardwalk until I felt better.
Here’s the recipe:
In a blender, crack three eggs and whirl. Add 3/4 cups milk, and 3/4 cup flour. Blend. Let sit while you slice enough strawberries to fill a pint (2 cups). Sugar, and a little salt & pepper (believe me, pepper brings out something in strawberries.) If you’ve got it, a 1/2 cup of Torino Strawberry Syrup tunes up the berry flavor even more.
Scoop about 3/4 cup of plain yogurt into a cream pitcher, and add sugar, some Torino syrup. Set on table. Might put a container of cottage cheese out, too.
Heat a griddle or skillet with low sides on high heat. Oil the bottom slightly (brushed-on is just the right amount), then from your blender pour about 1/3 cup of batter into a puddle in the center. With a flexible cake knife or other spreader-thingie, spread the batter out until it’s a 6-8″ round, thin pancake. Let it bake on the heat: when the edges start to curl or release from the pan, slide the cake knife under and flip it to cook the other side. When both sides are golden brown (or have a lot of toasted spots), remove from heat and put on a plate in a warming oven (or serve immediately to hungry, slavering diners).
Microwave the bowl of strawberries for 2 minutes until just hot. Take everything to the table. Fill a fat center line down the crepe with cottage cheese (S & P’d tastes much better), then strawberry slices, some of that yogurt, and roll up. Eat, groan, love it all, clean your plate, then go take a nap.
So don’t miss that strawberry sale. One day only—TOMORROW!