Did you know that an Heirloom Strawberry patch on a 90 degree day smells like cotton candy?  What a treat… here are a few pictures.  The berries are especially sweet if you time it right and pick and eat when the berry is totally ripe.  A lesson in patience for sure!  If you can, wait until that last bit of white has just turned red, then it’s perfect for picking.  Regular strawberries that you find in a grocery store are pointy on the end, and that pointy tip is usually what ripens last.  Heirloom berries are more rounded, so you have to look at the side that is hidden from the sun before you pick it, because that is what ripens last.  Not all strawberry plants within the same variety are equal.  In my berry patch, the most productive plants are the ones that I propagated last year.  This is their first year producing fruit and their fruit is larger than the berries produced by last years plants. That propagation experiment was a lot of work, but the results are delicious.  **Amaze your family and friends with the recipe below!

Easy Three Minute Strawberry Ice Cream!…

There are way more things to make with strawberries than the usual jams and jellies.  This one is unbelievable.  Here is a recipe that is a really fast way to make strawberry ice cream.  You make it with FROZEN strawberries, so you could always have this ready to go.  There are only 2 other ingredients and those are sugar and heavy cream.  I got this from allrecipes.com.  Even though the recipe says you can use a blender, I don’t recommend it unless your strawberries are slightly thawed.  Use a food processor and have everything ready because this processes really fast.  Make a single recipe first, and if your food processor can handle it, then double the recipe.

Ingredients:
10 ounces frozen strawberries, which is about 2 or 2.5 cups.
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1/3 to 1/2 cup sugar (this depends on the sweetness of your strawberries)

Directions:   Put strawberries and sugar into a food processor and roughly chop – do not over process this step, then with the processor running, slowly pour in the heavy cream until fluffy.  Serve immediately or scoop into a bowl and freeze.  The leafy sprig in the photo is mint.  It adds a fancy touch but is not required.  Here is another hint – freeze your freshly cleaned strawberries spread out on a cookie sheet first and then put them into a ziplock bag.  That way they freeze individually and you will be able to measure out what you need and put the rest back in the freezer.   Enjoy!