Spring!! flowers & strawberries

Spring – so early this year – or perhaps non-existent. It’s the end of March and my lilacs have bloomed, are just about at their peak, and will be  gone in a few days. It’s 86 degrees outside. Crazy. The  pollen count has been approximately a billion and twelve (yes, I exaggerate slightly for effect). I have to frisk the dog for pollen and those sticky pollen-filled seeds and trailers  before she comes into the house – while she just stands outside the pollen drifts down and clings to her long sheltie coat – and that is no exaggeration!

There were strawberries at one of the farmer’s markets today.  I don’t often go to this one, but the downtown Memphis Farmer’s Market wasn’t open yet…so there I was, getting pimento cheese (locally made) and lettuces from True Vine Farms and local strawberries…and only able to resist buying tulips because my lilacs were still out. the first few week s I can’t seem to do anything with strawberries but eat them as is. MMmmmmm.  And I tend to like the smaller berries – they are often sweeter and red all the way through. And they make such a pretty pile on my plate. But eventually I will work my way up to strawberry shortcake (biscuit-style), strawberry ice cream, strawberry bread and strawberry butter. But occasionally I buy more than I can eat and have to do something with them.

For general purposes, 1 small basket of strawberries = 1 pint. And 1 pint of strawberries = 3 1/4 cups whole berries, 2 1/4 cups sliced berries, or 1 2/3 cups mashed berries. And if you are reduced to using frozen strawberries, 10 oz. whole frozen strawberries = 1 1/2 cups, 10 oz. frozen strawberries in syrup = 1 1/4 cup.

Strawberry bread is a little unusual, but it really good with a cup of tea for morning or afternoon break. Or breakfast, but then I tend to have an extra slice or two.

Scrumptious Strawberry Bread

  • 1 1/2 c. all purpose flour
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 1 c. sugar
  • 2 eggs well beaten
  • 1 1/4 cup finely sliced  strawberries (or 1 – 10 oz. pkg. frozen  (drain juice)
  • 1/2 tsp. salt
  • 1/2 c. cooking oil

Mix all dry ingredients together and put liquids in center. Mix by hand and place dough in a greased loaf pans and bake at 350 degrees for 1 hour.  Doubles easily and freezes well.

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