in your kitchen

Tecan hardly wait for
.». this year’s strawberry
._ erop.

Good seasonal weather and
the relatively dry spring has
brought in a great berry har-
Vest.

Kach year there is a short-
age of pickers. Keaders in’ the
Lower Mainland have an excel-
lene opportunity to pick: their
- own strawberries. The cost is
~ usually 15-20% less expensive,

than those already picked but
ven more importantly, it is
great to be harvesting the
berrics on the field. Wear loose
clothing and a straw har.

Strawberries are the most
popular of afl the berry vari-
eties. On the West Coast the
Most significant varictics are:
Sumas, Totem, Rainier and
Shukskan.. In .1996,. according

ta B.C, Agriculture and Food
statistics, 8,023,000 pounds of
: “siriwberries were
“(7,173,000

harvested,

Ibs? from the

Lower Mainland). The total
sales value of the crop was
$6,302,000 to the provincial
economy.

They are more fragile and
spoilable than the California
varieties —- the products of
mechanized agribusiness on a
mammoth scale.

The B.C. strawberries have
short shelf lite, are suscepuible
to moulds, harder te pick, and
harvest — bur their favor and
droma are without quai.

The history of strawberrics
isa global tale. Wild strawberry
plants grow all over the world.
(climate permitting) = The
ancient Greeks called the
berries “a tood tor a Golden
Age,” 2 time when fife would
be pure and joyous. In
medieval times, the strawberry
with its trifoliate leaves was per-
ceived as symbolic of the Holy
Trinity.

Jacques Cartier found wild
strawberry plants along the St
Lawrence. He shipped some
plants. back to France where
they became known as the
Scarlet Strawberry of Canada,
or Fraqvaria Canadiana,

There is even a debate
amongst’ food historians and
botanists where the name
strawberry came from. No one
knows for certain. One version
is that carly in the 13th century
children gathered wild berries

north shore news

|? FOOD

NEWS photo Terry Peters

B.C. strawberry season is here and this year’s har-
vest is expected to be bigger, and better, than ever.

and sold them on the streets.
To protect the berries, they

All twelve of them.

Donuis frore Tiin Hortons are always a hit with your crowd.
» Whether you're playing a little ball or simply enjoying the sunshine at.
va family barbeque, pick up twelve of your always fresh favourites today.
And make everyone's day a little brighter.

Open 24hrs

{at select locations)

were threaded on straw, The
chiliren yelled: “Who will buy
my straw of berries? A penny
for a straw of berries.” So the
name. But who knows for sure?

Strawberry Fritters
14 c. all-purpose flour
3 tsp. baking powder
4c. granulated sugar
1 Tbsp. melted butter
Lc. milk
1 large egg
© tsp. vanilla extract
4c. of nice, firm strawberries
canola oil to fry the fritters
Method: Wash the bernes
well, pat drv, and chill m the

Whole Wheat

BUNS

Wednesday, June 10, 1998 — North Shore News — 37

IGS ale the pick of the cr

fridge. Beat together milk, egg
sugar, vanilla, and the melted
butter. Sift rogether the flour,
salt, and baking powder. Add
to the milk mixture. Blend
weil, to make a smooth batter.
Select a deep saucepan, pour in
about 3 cups of oil. Heat to
het. Dip the dry strawberries
into the batter with a long
skewer. Gently push the bart-
tered berries into oi! with a
fork. Fry until golden. Remove
then with a slotted spoon onto
Paper towels. Serve with
whipped cream or dusted with
icing sugar. You can reuse the
oil by straining it through a3
small paper filter.

Chilled
Strawberry Soup
lc. granulated sugar
2 c. water (plus water to
cook the berries)
lc. dry B.C. red wine .
1c. fresh orange juice
1% c. Balkan style plain
yogurt
1 Tbsp. ali-purpose flour
4 ¢. cleaned fresh ripe straw-
berries
Method: Select a few extra
nice berries for garnish. Ser
aside. In a saucepan cook the
berries in a minimum amount
of water uncovered for about
100 minutes. Cool. Press
through a sieve or place in a
processor unt: smooth, Return
to the sauce pan. Mix together
the flour, sugar, add the orange
juice, the red wine and the 2 ¢.
of water, Add alt this to the
cooked berries, simmer tor 3
minutes. Stir frequently.
Remove from stove, place ina
bow! and cool, Add the yogurt,
and chill for several hours.
cold soup bowls, gar-
sdowith strawberry slices.
Serves 6. A delighttil semmer
SOuED,

Danish
Strawberry Cake

| HAMBURGER OR HOT DOG
t
{

reg. *1.80

GARLIC BREAD
reg. $2.50

| North Shore Kinsmen
inline Hockey League

i Westlynn Bakery

£1299 LYNN VALLEY RD. LYNN VALLEY CENTRE

285; 1622,

1 quart tresh B.C. strawber-
ries, hulled and sliced
2c. red grape or cranberry
jelly
tsp. gelatin
1 ¢. 33% whipping cream
lc. all-purpose flour
6 Tbsp. butter, soft
6 Tbsp. icing sugar
1 large egg yolk
4% tsp. vanilla extract

fethad: Ta a sivall sauce
pan heat the fruit jeily swith the
gelatin. Select a bow! add in
the flour, the burter, icing
sugar and the egg yolk. Work
this into a smooth dough.
Refrigerate, covered for 3
hours. Roll aut cto about 4”
thickness — cut into 97-10"
circles place them on spraved
baking sheets, prick with a fork
and bake until golden brown.
Cool on a wire rack.

Arrange the strawberries on
the pastry round, brush with
the fruit jelly. Refrigerate when
ready, Once cool, decorate
with whipped cream rosettes.
Again refrigerate before serv-
ing.

Finally, a personal favourite.
Instead of sugar we use B.C,
liquid honey. The recipe makes
8 piars; select the jar sizes you
prefer.

Our Strawberry Jam
10 Ib. fresh strawberries
hulled, washed and patted
dry
10 c. B.C. honey

Method: Select a large
stainless steel pot, add the
berries and cook siowly for 5-7
minutes. Add the liquid honey
and boil for 29 minutes.
Sterilize the jars and place the
hor mature into the jars abuur
# inch trom the top. Seat very
‘sell and process ina bolting
water bach for 10> minutes.
Store ino a dark place. They
wan’s fast until-nest spring. It
is wonderful un scenes or toast.

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