Surry County Strawberries 2021
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Local strawberry farms are planning to be in full swing by Mother’s Day weekend. These sweet berries will be available for at least four weeks depending on variety and Mother Nature. Contact individual farms for strawberry availability and market hours.
Bullington Farms Strawberries
Pick up location:
• Mountain View Restaurant parking lot – 729 S. Key Street, Pilot Mountain
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Country Road Strawberries
Pick up locations:
• Farm Stand – 610 Mount Zion Road, Pinnacle
• Farmers Markets
• Libby Hill parking lot – 199 Mayberry Mall, Mt. Airy
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- Strawberries do not continue to ripen after harvest. Store in the refrigerator, unwashed, with the green caps attached, and loosely covered with plastic wrap. Rinse gently under slightly warm water just before using.
- Use within 3 to 4 days because they spoil quickly. Once they are cut and in syrup, they should be used within 1 day or frozen.
- Select fully ripe, firm berries with a deep red color.
- Do not use strawberries that are soft, bruised, shriveled, mushy or moldy.
- Wash gently and remove caps.
- Adding sugar to fresh strawberries before freezing helps them to retain their texture and flavor.
- Use the Pectin Syrup Pack (see below) to help retain texture without using sugar.
- Add ¾ cup sugar to 4 cups (1⅓ pounds) whole, sliced or crushed strawberries and mix thoroughly.
- Stir until most of the sugar is dissolved or let stand for 15 minutes.
- Place in containers leaving ½-inch headspace for pints and 1-inch headspace for quarts.
- To prepare syrup, dissolve 4 cups sugar in 4 cups water. Less sugar may be used, but the strawberries may not retain their texture as well.
- Put berries in freezer containers and cover with cold syrup. Leave ½-inch headspace for pint containers and 1-inch headspace for quarts.
- Put a small piece of crumpled, water-resistant wrapping material on top to keep fruit under the syrup.
Pectin Syrup Pack:
- Combine 1 package powdered pectin and 1 cup water in a saucepan.
- Heat to boiling and boil 1 minute.
- Remove from heat and add 1¾ cups water.
- Pack as for Syrup Pack.
- Pack strawberries in freezer containers, seal and freeze. Or, place a layer of strawberries on a shallow tray and freeze.
- When partially frozen, package in freezer containers and promptly return to freezer.
Yields- 7 1/2 cup servings
1 tablespoon olive oil
2 tablespoons white vinegar or white balsamic vinegar
½ teaspoon salt
2 cups, coarsely chopped fresh strawberries
8 green onions, chopped
2 cups chopped cherry or grape tomatoes
½ cup chopped fresh cilantro
- Whisk olive oil, vinegar, and salt in large bowl.
- Add strawberries, green onions, tomatoes, and cilantro. Toss to coat.
- Cover and chill for 1 hour.
- Serve with tortilla or pita chips.
Fresh Strawberry Freezer Jam
Yields- 4-5 hal-pint (250 ml) containers
Glass canning jars, reusable plastic freezer jam jars or other plastic containers are suitable to use.
4 cups Crushed strawberries
Ball Freezer Jam Pectin*
1 ½ cups sugar (Splenda may be substituted)
1 cup water
- Wash fully ripe strawberries. Remove stems and caps. Crush berries.
- Mix sugar and pectin thoroughly in a large bowl.
- Add strawberries to the sugar/pectin mixture.
- Stir for 3 minutes.
- Ladle jam into clean jars or freezer containers, leaving 1/2 -inch headspace. Cover with an airtight lid.
- Let stand at room temperature until thickened (about 30 minutes).
- Store in freezer for up to 1 year, or in the refrigerator if to be used within 3 weeks.
*This is an example of a basic freezer jam recipe to use with one of the newer powdered pectins specifically intended for freezer jam (or no-cook jam). Jams made with these pectins use significantly less sugar and are much quicker to prepare. However, freezer jams can also be made with traditional pectin. For best results in both cases, follow the specific pectin manufacturer’s recipes and directions. Directions will differ from brand to brand.