The strawberry season is drawing to a close but life on the farm remains busy! I have noticed the nights are a little darker and there is a nip in the air! Although summer is the busiest of seasons for us, nothing beats arriving on the farm in blazing sunshine! The autumn and winter are a time of preparation and planning, ensuring we are ready for the next season. I will also be busy with the launch of our new sister company, Tame & Wild. There will be more about this in my next blog!
So here are my top tips for capturing a taste of summer to be enjoyed this winter!
Take advantage of the British strawberry season and freeze your strawberries for smoothies, pies, and compotes. To do this, place rinsed, dried, and stemmed whole berries, cut sides down, on a parchment paper-lined baking sheet; freeze, uncovered, for six hours. Then transfer to a freezer bag. You can store them in the freezer for up to three months. This method prevents the berries from clumping together and helps to retain their shape!
A favourite of mine is creating tasty preserves, see my latest recipe here . Be experimental with the flavours, you will be surprised what combinations work well! I find that black pepper, basil and even mint offer a lovely twist on a classic preserve!
Dried strawberries are fantastic on cereal, as a crisp snack, or as part of a trail mix blend of dried fruits and nuts. Strawberries keep their color when they are dehydrated without an acidic solution pre-treatment (unlike apples, pears, and many other fruits). You can pick up home dehydrators at kitchenware shops and online!
Homemade strawberry wine is a treat that most of your guests won’t have sipped before. You’ll have to wait a year for the wine to be ready to drink, but it’s definitely worth the wait. Watch out next week for our recipe!
Here’s to a fruitful last few weeks of the season and a very enjoyable autumn!