We enjoyed delicious strawberry treats all week after our strawberry picking adventure last weekend. We started out with the huge bowl above. I think it was about 4-5 pounds of berries.
Our first use was to have berries on our lunch salads the day after picking. This salad also has roasted chickpeas on it which I would highly recommend. I made them in the toaster oven!Roasted Chickpeas
1 can Chickpeas/Garbanzo Beans drained and rinsed
1 T. Oil
1 t. Nutritional Yeast (gives them a slightly cheesy taste)
1 t. Salt
Toss chickpeas with oil, salt, and nutritional yeast. Spread out into a single layer on a backing sheet and cook at 350 degrees for 30min or until golden. Toss once while cooking. (I used a little cooking spray instead of oil and they were still great with very little added fat). They come out chewy on the outside and soft on the inside. Yum!
Then I threw together a strawberry tart for my birthday cake at home. This recipe was super easy but so delicious! It comes from Martha Stewart's website.Strawberry Tart
Crust:
1 1/4 C. Flour
1/2 C. Butter (I used Earth Balance)
1/3 C. Sugar
1/4 t. Salt
Put all in a food processor and pulse until moist crumbs form. Press into a 9" tart pan using floured fingers and a floured measuring cup to help press the crumbs into a smooth crust. Put in the freezer to firm up for 10min. Poke with a fork all over and bake in a 350 degree oven for 10-15 min pressing out any bubbles that form with a spoon if necessary. Cool completely. (I made my crust the day before I made the tart)
Filling:
8oz package of cream cheese (or vegan cream cheese) softened
1/4 C. sugar
Mix together in a bowl until smooth and then spread evenly into the cooled tart shell.
Topping:
1 1/2-2 pounds of hulled and halved strawberries (enough to cover the surface of the tart)
1/4 C. seedless currant jelly (I used strawberry)
Starting at the edge place strawberry halves on top of the tart in a spiral pattern. Warm the jelly in a saucepan to liquefy and then brush it over the surface of the tart. Allow to set for 20min and then refrigerate for 1 hour (up to 6 hours). Remove from pan just before serving.

Next we made strawberry freezer jam.
This was a lot of fun for us. We used the recipe that came on the package of fruit pectin we used. It made about 6 cups. Really tasty and we were able to control the amount of sugar (1 cup to 4 cups of berries) so it isn't too sweet. We are planning to make some more when our fruit CSA starts in July. Can't wait!
Lastly I made Strawberry Margaritas. They were also really easy and from Martha's website:1 cup frozen whole strawberries
6 tablespoons tequila
1/4 cup frozen limeade concentrate
2 tablespoons triple sec
2 cups crushed ice
Place everything but ice in the jar of a blender. Blend until all ingredients are thoroughly combined. Add ice and blend until liquid is smooth. Serve immediately in chilled glasses. This was a really yummy recipe!
The strawberries didn't last long with so many wonderful ways to prepare them (not including the ones we ate plain!). There are a small number left in the freezer for an undetermined special use. And we still aren't tired of strawberries!










































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