Local Strawberries for Valentine’s Day

We don’t make a big deal out of Valentine’s Day.  Years ago, when Ed and I were first dating, we’d go out to a fancy restaurant.  But now, we’re just as happy to enjoy a quiet night at home.  I try to make a special meal for the two of us, and I always like to include a strawberry dessert.

Big red hearts on Valentine’s Day make me think of strawberries.  Unfortunately, strawberry season isn’t until June around here, and those berries shipped into the grocery store can be pricey, especially with this year’s weather.  Not to mention, they’re gassed to ripen and never seem to have the same flavor or aroma as truly local, fresh, ripe berries.

If you’re a strawberry fan like me, you probably preserved a bunch of berries when they were in season, making jam or jelly, freezing or dehydrating.  So, this year for Valentine’s Day, I’m going to make a strawberry dessert using the bounty of my freezer, and I wanted to share a few recipes that will work nicely with preserved or frozen berries.

Strawberry Cutie Pies are the perfect size for a romantic dinner with your Valentine.  I think I’d put little hearts on the top this time instead of stars.  Frozen whole berries, thawed and crushed, make a great substitute for fresh.

 

If you’re spending Valentine’s Day with the whole family, make a full size Strawberry Pie, or Strawberry Rhubarb if you’ve got rhubarb in your freezer, too.

Strawberry Shortcake is a perfect way to use frozen sugared strawberries.

And for those of you who simply must have chocolate on Valentine’s Day, try Chocolate Cheesecake with Strawberry Topping.  I made this last year for Valentine’s Day and I was so happy to have leftovers for days.

I haven’t decided which one of these recipes I’ll make for Valentine’s Day this year, but I’m currently leaning towards the cutie pies.  Any one of these desserts, when served after a meal cooked with love at home, makes for a wonderful Valentine’s Day.  Use some beeswax candles for ambiance, and I’m certain you won’t even think about how eco-friendly it is.  You’ll just enjoy the time with your sweetie.

This post is my contribution to this month’s APLS Blog Carnival, which is themed “Greening Valentine’s Day.”  To read all about how to have a more eco-friendly Valentine’s Day, visit Retro Housewife Goes Green on January 19.

I’ve Updated my Cookbook

  

   

  

I’ve overhauled my Cookbook page to organize it, and I think it’s much easier to navigate now.  In the process, I realized that I’m severely lacking in the appetizer department, so I’m excited that now I have a direction to head with recipes, perfect timing for the upcoming holidays.  I’ve already got plans for stuffed mushrooms and mini-crabcakes in the works.

Please check it out and let me know what you think, and also feel free to suggest appetizers you’d like to see me make!

Inspire Me!

I’m getting kind of bored with cooking the same recipes for supper every week.  Please leave some suggestions (with links to the recipes) for your favorite meals.  Though hot, sunny days are few and far between here lately, I’d especially appreciate summertime recipes like grilling or picnic fare.  I’ll be sure to let you know if I try them!

New Page: Cookbook

I’ve organized all the recipes I’ve posted on Farmer’s Daughter into a new page: Cookbook.  Please feel free to visit and keep in mind that most of my recipes come along with stories so you may have to scroll through the post to find the recipe.  This page makes it easier for me to find my recipes and hopefully those of you who want to use my recipes will find them easier, too!

Spicy Squash Soup with Kielbasa and Corn

The combination of the rainy day today and my little injury made me want soup.  I’ve been wanting to try making butternut squash soup, and since I had some kielbasa in the fridge, I came up with this recipe.  It’s spicy and creamy, and made from ingredients that I had on hand.

• 8 oz. kielbasa, cut into small cubes
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp apple cider vinegar
• 1 quart stock (I had turkey stock in the freezer, but use whatever you have)
• 1 cup pureed roasted butternut squash or other winter squash or pumpkin
• 1 1/2 cups fresh or frozen corn kernals
• 1 tsp dried or 1 Tbsp fresh herbs (thyme, parsley, sage or rosemary are nice)
• red pepper flakes, to taste
• salt and pepper, to taste
• 1 cup half and half

In a large Dutch oven, brown the kielbasa.  Add the onions and garlic, and saute until transparent.  Deglaze the pan with the apple cider vinegar.  Add the stock and bring it up to a simmer, then stir in the squash and corn kernals.  Add seasonings.  Simmer for about 20 minutes, then stir in the half and half and heat through.  Serve with crusty bread.

Next time I make this, I think I’m going to try it with chorizo to give it a pretty red color and even more spice.