Do you know what to do with all of your strawberries?
Ryan Nelson of Nelson’s Berry Farm, has been farming for years. Nelson shared some tips and tricks to getting the most out of a favorite summer fruit. To ensure a strong strawberry crop for the next year here is what can be done. Once the season is over, the leaves will have turned red signaling the end of the growing season. Before the first frost comes, cover the plants with at least four inches of straw to insulate the plants for the entire winter.
Once the snow melts, take the straw off of the plants and brush it to the side. Keeping the straw underneath the plant keeps the fruit from getting too dirty.
Sandy and well drained soil is the best soil for growing strawberries to their sweet perfection. The growing season is early May until the middle of July.
Strawberries can be preserved by placing them in the freezer or you can also can them. They keep preserved for up to a year.
Strawberry Pound Cake
Deliciously moist and buttery vanilla pound cake is laced with fresh strawberries and topped with a fresh strawberry glaze. Makes 2 loaves. prep time 15 mins cook time 1 hr total time 1 hr 15 mins Ingredients STRAWBERRY CAKE:
• 3 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 cups sugar
• 1 cup unsalted butter , softened
• 1 teaspoon vanilla
• 5 large eggs
• 1 cup whole or percent milk
• 2 cups fresh strawberries , chopped and blotted dry
STRAWBERRY GLAZE:
• 2 cups powdered sugar
• 1/2 cup fresh strawberries , chopped
• Milk , to consistency
Instructions
• Heat oven to 350 degrees. Grease and lightly flour two 9×5-inch loaf pans.
• In medium bowl, sift together flour, baking powder and salt; set aside.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add vanilla and eggs, beating on high speed for 2-3 minutes.
• Add flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in chopped strawberries by hand.
• Pour into prepared pans.
• Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
• When cakes are cooled, make glaze. Start by muddling chopped strawberries.
• Add to powdered sugar and mix. Add milk very sparingly until a pourable consistency.
• Place cake on cooling rack with aluminum foil or parchment underneath. Spoon glaze over cakes and let excess drip below. Let glaze set and then transfer to serving tray.
