Strawberries and Strawflowers

This week the strawberries started to turn red. This week temperatures reached 80 degrees, the staff planted flowers, and we swam in the ocean. This week felt like summer.

Whether this March summer concerns you or not, I’d really rather not know. I am choosing to be happy about freckles and sun baked shoulders rather than spiral about climate change in California. Besides, we can blame El Niño! And be grateful for strawberries.

Strawberries are royalty in warm weather, spring and summer’s fruiting jewels. Some of the best recipes I made growing up as a camper at Slide Ranch were made with strawberries. Think strawberry and rhubarb jam, strawberry crumbles, strawberry muffins. Strawberry and rhubarb pies, and strawberry cobblers. I will always remember what it felt like to make something to be presented and shared, involved in every step of the process from harvest to plate.

I am beholden to the strawberry’s sweetness, and like a disciple a bow at its bright red feet. So I share with you some of my favorite ways to enjoy the mighty strawberry, recipes reminiscent of a childhood at Slide. As a young girl, what a gift it was to be cooking with friends. What an intimate act. That experience, repeated weekly every summer throughout my childhood, became baked into my body. It informs how I prepare food today – with joy, creativity, and commitment to quality ingredients. If you too want this for your child… summer camp registration is open!! (Hint, hint, wink, wink).

Strawberry Popsicles All you need for a refreshing treat in concerningly warm temperatures is 4 ingredients:

• 2 cups strawberries, sliced
• 1/4 cup sugar
• 1/4 cup water
• 2 Tbsp lemon juice

Instructions: Combine ingredients in a blender. Blend until smooth. Pour mixture into popsicle molds or ice cube trays. Insert popsicle sticks. If they do not stay in place, use a piece of tape to hold them into place. Freeze for at least 6 hours, or overnight.

Strawberry Crumble Such a classic. Best enjoyed with homemade whipped cream or vanilla ice cream and served at the Slide Ranch Farmers Market.

• 6 cups fresh strawberries (1 1/2 quarts), washed and hulled
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoons cinnamon
• 8 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup rolled oats

Instructions: Pre-heat oven to 350 F. Grease a pie plate or baking dish with butter or cooking spray. Quarter strawberries and combine with sugar and cornstarch. Pour into prepared baking dish. In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Mix in butter by hand or with a pastry cutter until crumbly and well mixed. Cover the strawberry mixture with the crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool before serving

Strawberry Lemonade

• Strawberries
• Lemons
• Sugar
• Water

Instructions: Wash and prepare strawberries – cut off the tops of the berries and slice into quarters and put into a medium bowl. Wash and zest lemon using a fine rasp or grater. Put zest into a small bowl. Then cut lemons in half and juice using a handheld juicer or a fork. Strain the lemon juice to remove seeds and pour over prepared strawberries. In a medium saucepan pour water, sugar and strawberry lemon mixture along with the lemon zest and bring to a boil over medium-high heat. Allow to cook for 20 minutes, stirring occasionally, until the strawberries are tender and begin to break down. Remove from heat and gently mash the mixture, allow to cool for 10 minutes before straining into a large bowl.

When you are ready to make a pitcher of lemonade, I like to use a 3:1 ratio; 3 cups of water to 1 cup of concentrate.

Strawberry Scones

• 2 ½ cups all purpose flour
• 1 tbsp baking powder
• ⅓ cup granulated sugar
• ½ tsp kosher salt
• ¾ cup cold cubed butter
• ½ cup milk
• 1 egg
• 2 tbsp vanilla
• 1 ½ cups chopped strawberries (good to freeze them first)

Instructions: Preheat oven to 400°F, line baking sheet with parchment paper Whisk together flour with baking powder, salt and sugar. Cut in cold butter In a small bowl whisk together egg, vanilla and milk. Add to dry ingredients with chopped strawberries and mix to incorporate. Remove dough from bowl and form into a ball on a lightly floured surface. Flatten into a 1" disc, making sure dough is even. Cut into half and then half again to create 4 large triangles. Then cut diagonally to create 2 triangles out of each (you will have 8 total). Bake for 14 minutes, until lightly golden on top and edges. Allow to cool and enjoy.

And just like that, strawberry season is almost upon us.

**Kleigh is a regular volunteer and blog write at Slide Ranch. We have many opportunities for volunteers! Learn more. And don't miss our upcoming events, inlcuding our annual Spring Fling on April 25th.