Well, officially - no, not yet. But with temperatures in the high 70's and 80, it sure feels like it. A week ago we had almost 5 inches of snow and temps dipped into the teens. This week - we're up to 80! I love the weather in North Carolina. Because we're the dividing line between the North and the South, when those weather systems collide - we get some really interesting results. My daffodils are blooming, the tulips are ready and my seedlings (radishes, turnips, beets, and broccoli rabe) are germinating already. So in my mind - Spring is here!
I don't know if you've noticed in your supermarket, but it also appears that Strawberry Season is Fast Approaching. While North Carolina is not an "official" US Strawberry producing state, we have our share of fresh strawberry farms and in our house - we love to take advantage of that.
Just up the street in both directions from our home – there are fresh picked strawberry stands where you can buy a bucket of strawberries for $10. It seems from April through June we always have a bucket of strawberries in our refrigerator.
We use them in protein shakes, on ice cream, in cobbler, on cheesecake, in cereal, in yogurt – I can name 100 ways we use fresh strawberries. Toward the end of the season, I always over-buy a few buckets, wash them, dry them and freeze them for future use.
Plentiful, naturally low in calorie and rich in antioxidents, strawberries are a staple here in the Recca house. So, in honor of strawberry season, here are two of my favorite strawberry recipes – one healthy, and one, well – just plain delicious!
Cathie's Spinach, Strawberry and Pecan Salad:
· 1 large bag of fresh spinach, washed and patted dry with paper towels
· 1 quart fresh strawberries, hulled and sliced
· 1/2 cup chopped pecans (or walnuts or pine nuts)
· 1/2 cup mayonnaise (I use Kraft Light Mayo)
· 1/4 cup sugar (I use 2 packets of Splenda)
· 2 Tbsp. apple cider vinegar
· kosher salt and freshly-ground black pepper, to taste
I don't know if you've noticed in your supermarket, but it also appears that Strawberry Season is Fast Approaching. While North Carolina is not an "official" US Strawberry producing state, we have our share of fresh strawberry farms and in our house - we love to take advantage of that.
Just up the street in both directions from our home – there are fresh picked strawberry stands where you can buy a bucket of strawberries for $10. It seems from April through June we always have a bucket of strawberries in our refrigerator.
We use them in protein shakes, on ice cream, in cobbler, on cheesecake, in cereal, in yogurt – I can name 100 ways we use fresh strawberries. Toward the end of the season, I always over-buy a few buckets, wash them, dry them and freeze them for future use.
Plentiful, naturally low in calorie and rich in antioxidents, strawberries are a staple here in the Recca house. So, in honor of strawberry season, here are two of my favorite strawberry recipes – one healthy, and one, well – just plain delicious!
Cathie's Spinach, Strawberry and Pecan Salad:· 1 large bag of fresh spinach, washed and patted dry with paper towels
· 1 quart fresh strawberries, hulled and sliced
· 1/2 cup chopped pecans (or walnuts or pine nuts)
· 1/2 cup mayonnaise (I use Kraft Light Mayo)
· 1/4 cup sugar (I use 2 packets of Splenda)
· 2 Tbsp. apple cider vinegar
· kosher salt and freshly-ground black pepper, to taste
Preparation:
1. Place spinach, strawberries and pecans in a large salad bowl.
2. Whisk together remaining ingredients. Pour over salad. Toss gently, but well.
NOTE: a variation from the mayonnaise dressing, I also use basalmic vinaigrette dressing with this salad - either bottled, or you can make your own.
This is a pretty spring/summer salad – great served with steak, hamburgers, or as a main lunch dish. You can add radicchio for more color.
Chocolate – Strawberry Shortcake:
This is so easy it's ridiculous – but it's a nice twist to traditional strawberry shortcake. Considering the chocolate lovers that live in this house – this one is a winner for Sunday dessert.
Ingredients:
· 2 cups all-purpose flour
- Bittersweet chocolate squares (4)
· 1/4 cup unsweetened cocoa powder
· 1/3 cup granulated sugar
· 1 Tbsp. baking powder
· 1/4 tsp. kosher salt
· 4 Tbsp. cold butter, cut into chunks
· 1 large egg
· 2/3 cup half and half or heavy cream
· 1 quart fresh strawberries, hulled and sliced
· Fresh mint leaves
· 1/4 cup powdered sugar
· You can use store bought whipped cream or thawed frozen whipped topping – but I like to make my own whipped cream using heavy cream and sugar – whipped on high.
Preparation:
1. Preheat oven to 375 degrees F.
2. In a large bowl, mix flour, cocoa powder, sugar, baking powder and salt.
3. With a pastry blender or two forks, cut in butter until crumbly.
4. In a small bowl, whisk together the egg and cream.
5. Pour cream mixture into the flour mixture, and mix with a fork until the dough just comes together. It will be sticky.
6. Grease a cookie sheet or line with parchment paper.
7. With an ice cream scoop, drop dough onto prepared cookie sheet. Flatten with your fingers to about 3/4-inch thick.
8. Bake 12-15 minutes.
9. Meanwhile, stir together strawberries and powdered sugar.
10. Melt dark chocolate or bittersweet (sweetened) squares in a metal bowl over pan
of gently boiling water.
10. To make shortcakes, place on chocolate biscuit, flat side up on a plate. Top with strawberries , fresh whipped cream, drizzle with chocolate and garnish with mint leaves.
For dozens of Southern recipes utilizing strawberries, (including the 2008 prize winner) visit the NC Strawberry Organization recipe page.
And when you finally decide that you'd like to call North Carolina "home" so you can pick your own strawberries in April (!) – give us a call at Carolina Pines Realty. Let us assist you in making your dreams of home ownership in North Carolina a reality!
Also, be sure to visit our website at http://www.carolinapinesrealty.com/ where you can search for your dream home in our local Multiple Listing Service without passwords.
Have a great week!
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