It's Berry Picking Time
Monday, June 28, 2010
It's officially Strawberry Season in Connecticut. That means it's time for shortcake, jam and daiquiris.
If berry picking is on your list of fun things to do with the kids, head to Shelton to the Jones Farm for some old-fashioned strawberry picking. The short season runs from early June through mid July. (The season started early this year, so if they are becoming scarce you can pick early blueberries too.)
Grab a basket and hop on the tractor for a ride to the fields. There's nothing like a strawberry fresh from the plant....go ahead and sample a few while you pick. The kids certainly will. Suzy's favorite part of the whole trip was always the photo op --- red-stained faces.
Before visiting, please call Farmer Jones at 203-929-8425 for picking conditions and times. Once you pick, try this great summer recipe.
Jones Farm Old-Fashioned Strawberry Shortcake
Richer than a biscuit, but not quite as sweet as cake, this is a genuine "short" cake.
1 quart fresh strawberries
1/2 cup sugar 1-1/2 cup flour
2-1/2 tsp. baking powder
1/2 cup sugar
1/4 cup oil or softened butter
2 eggs
1/2 cup milk
•Slice berries into a large bowl; Sprinkle with 1/2 cup sugar. Let set, while juice forms. Save a few perfect whole berries for garnish.
•Stir the flour and baking powder together, set aside.
•Mix the sugar and oil until smooth and fluffy.
•Beat in the eggs, then add the dry ingredients and milk. Beat well.
•Pour into 2 greased cake pans. Bake at 350F for 20 minutes. Remove and cool.
•When ready to serve, layer shortcake and berries, and cover top with real whipped cream (as much as your diet allows:) Garnish with whole berries.
Jones Family Farm
Suzy's Favorite Blueberry Cobbler (easy and delicious!)
1/2 c. sugar
1 tbsp. cornstarch
4 c. fresh blueberries
2 tbsp. water
1 c. Bisquick baking mix
1/4 c. milk
1 tbsp. sugar
1 tbsp. butter, melted
Heat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in 2 quart saucepan. Stir in blueberries and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour into ungreased 1 1/2 quart casserole. Mix remaining ingredients until soft ball forms. Drop dough by tablespoonfuls onto hot blueberry mixture. Bake until golden brown, about 15 minutes. Top with whipped cream!
If berry picking is on your list of fun things to do with the kids, head to Shelton to the Jones Farm for some old-fashioned strawberry picking. The short season runs from early June through mid July. (The season started early this year, so if they are becoming scarce you can pick early blueberries too.)
Grab a basket and hop on the tractor for a ride to the fields. There's nothing like a strawberry fresh from the plant....go ahead and sample a few while you pick. The kids certainly will. Suzy's favorite part of the whole trip was always the photo op --- red-stained faces.
Before visiting, please call Farmer Jones at 203-929-8425 for picking conditions and times. Once you pick, try this great summer recipe.
Jones Farm Old-Fashioned Strawberry Shortcake
Richer than a biscuit, but not quite as sweet as cake, this is a genuine "short" cake.
1 quart fresh strawberries
1/2 cup sugar 1-1/2 cup flour
2-1/2 tsp. baking powder
1/2 cup sugar
1/4 cup oil or softened butter
2 eggs
1/2 cup milk
•Slice berries into a large bowl; Sprinkle with 1/2 cup sugar. Let set, while juice forms. Save a few perfect whole berries for garnish.
•Stir the flour and baking powder together, set aside.
•Mix the sugar and oil until smooth and fluffy.
•Beat in the eggs, then add the dry ingredients and milk. Beat well.
•Pour into 2 greased cake pans. Bake at 350F for 20 minutes. Remove and cool.
•When ready to serve, layer shortcake and berries, and cover top with real whipped cream (as much as your diet allows:) Garnish with whole berries.
Jones Family Farm
Suzy's Favorite Blueberry Cobbler (easy and delicious!)
1/2 c. sugar
1 tbsp. cornstarch
4 c. fresh blueberries
2 tbsp. water
1 c. Bisquick baking mix
1/4 c. milk
1 tbsp. sugar
1 tbsp. butter, melted
Heat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in 2 quart saucepan. Stir in blueberries and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour into ungreased 1 1/2 quart casserole. Mix remaining ingredients until soft ball forms. Drop dough by tablespoonfuls onto hot blueberry mixture. Bake until golden brown, about 15 minutes. Top with whipped cream!
