we went to the strawberry festival at Wilson’s Farm over the weekend and bought oodles of strawberries. my husband, gil, loves all things strawberries. i also bought some strawberries after work on friday at the copley farmer’s market. my plan is to make some ice cream, jam, and vinaigrette out of these delightful gems. my refrigerator is overflowing at the moment with fresh veggies & fruits from both markets. i think i went a little overboard.
Strawberry Frozen Yogurt
1 pound strawberries, rinsed and hulled
3 tablespoons light agave nectar
2 teaspoon kirsch
1 cup 0% greek yogurt
1 teaspoon fresh lemon juice
Slice the strawberries into small pieces. Toss in a bowl with the agave and kirsch. And let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart
Recipe adapted from David Lebovitz
Strawberry balsamic vinaigrette
▪ ½ cup chopped strawberries
▪ 1 tablespoon balsamic vinegar
▪ 3 tablespoons avocado oil
▪ 1 teaspoon fresh lemon juice
▪ 1 teaspoon light agave nectar
▪ Salt and pepper, to taste
Whisk together all the ingredients and pour over your favorite salad, meats, and even vanilla ice cream.
QUICK strawberry JAM WITH AGAVE NECTAR
▪ 3 cups fresh strawberries, rinsed and hulled
▪ 3/4 cup light agave nectar
▪ 1 teaspoon arrowroot powder
▪ Juice of half a lemon
▪ 2 tsp. spiced rum (optional–YES, the alcohol burns off. If you have creme de cassis, use that instead!)
2 tsp. maple syrup (optional–but good)
Combine all ingredients into a pot. Bring to a boil while stirring constantly. Once it boils turn down the heat and simmer for 25 minutes (don’t stop stirring it!). pour into mason jars.