The feverfew is now planted beside the strawberries. Still, the seed bugs abound, easily spooked when I approach. I may need to capture some for research... In the meantime, another option for delicious, ripe berries is strawberry soup. If my family and I would just stop eating them right off the plant, we'd get a pint for this recipe. Store-bought cannot match their sweetness, but it will do. Again, a gluten-free and vegetarian recipe.
Gluten-Free/Vegetarian
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Strawberry Soup
Taste of Poland
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1 pint strawberries, washed, hulled and sliced
1 tbs. confectionary sugar
1 tbs. corn starch
1/2 cup Greek yogurt
1/4 cup light sour cream, plus more for garnish
1/2 tsp. almond extract
Stir strawberries and sugar. Dissolve corn starch into mix. Heat in small sauce pan slightly to soften berries and release juices. Remove from heat and blend with rest of ingredients with an immersion or standard blender. Serve chilled. Garnish with a dollop of sour cream. Makes four servings.
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