CONFESSIONS OF A                                                                  
     
RESTAURANT WHORE
A San Francisco Girl's Down and Dirty Adventures in the Culinary Playground

Saturday, July 08, 2006

Berry Good

Um, OK.

I have 13 pounds of strawberries and 7 pounds of olallieberries sitting on my kitchen counter right now. We seem to have had a little cessation problem at Swanton Berry Farm this morning, where we went for a little berry picking action.

The berries are beautiful, and I've got a strawberry rhubarb pie (or seven) just waiting to be made, but what the fuck do I do with the rest of them?

This wouldn't be a problem if Swanton's berries weren't so super tasty. Since they are, I need to find a use for every last one of them. Anyone? Bueller?

xoxo
Joy

"To eat is a necessity. To eat intelligently is an art."
-- La Rochefoucauld

10 Comments:

Anonymous Catherine said...

Make jam. My sister made some for the first time a few weeks back, after a similar excursion, and it is without a doubt the best jam Mr. FM or I has ever tasted. EVER. Her roommated texted her while she was visiting me, at about 11 one night, begging to open a new jar - which she eats with a spoon, no toast, no nothing. It puts every other jam I have ever tasted to shame, and it can take care of a lot of berries quick. If you want her recipe, holler.

Also, Sketch had an amazing olallieberry ice cream this week so you could do that, too.

7/08/2006 10:08 PM  
Blogger Cali said...

That is a lot of very fragile fruit you have there. In order to save it all and do what you will with it *when you can* instead of when you are forced by the fear of mold, lay them out in a single layer on cookie sheets. Freeze and drop them into ziplock bags. Perfect berries that you can still measure and use in any way you want. They make killer smoothies that aren't watered down.

7/09/2006 2:06 AM  
Anonymous rainydayfriend said...

I love Swanton's strawberries! I plan to go to their farm and pick my own at some point soon, and I have a feeling I would end up with just as many berries as you do. (Jam and freezing them are I can think of as well...)

7/09/2006 9:36 AM  
Anonymous Tana said...

I wish I'd known you were coming to town. I'd have come up to meet you.

7/09/2006 4:05 PM  
Blogger Jennifer said...

This comment has been removed by a blog administrator.

7/09/2006 4:44 PM  
Blogger Jennifer said...

This comment has been removed by a blog administrator.

7/09/2006 4:46 PM  
Anonymous Anonymous said...

Infused vodka is always good... wash and destem the fruit and put in a sealed tight container with vodka. Place in a dark place for 2-4 weeks. I shake the jar every week, but that's optional. At the end I take out the fruit and put the vodka through a strainer or coffee filter to remove the fruit. I use glass bottles to store the final product in - usually in the refrigerator. Good luck! I have my own 37 pounds of flavorcrest peaches and 20 pounds of heirloom tomatoes from a trip to Brentwood yesterday.

7/10/2006 10:20 AM  
Blogger drbiggles said...

Wash them and eat them with whisky.

7/10/2006 3:44 PM  
Blogger mrsricho said...

Make the drink on page 65 of the new 7x7 - from Jack Falstaff - strawberries macerated with Pimm's, homemade lemonade, vodka and ice - YUMMY!

7/11/2006 3:21 PM  
Anonymous Shaula said...

Good timing. I just read a great-looking raspberry granita recipe at A Readble Feast:

http://readablefeast.clubmom.com/readable_feast/2006/07/brain_freeze.html#more

Best wishes enjoying the berries.

7/18/2006 3:54 PM  

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