8th Harvest Week <> June 28 - July 4, 1999

Okay, I know no one really needs ideas for how to use strawberries, but I think its high time we all had a break from kale and broccoli recipes!

Strawberry Agua Fresca

1 big basket of strawberries
2  to 2 1/2 cups water
3 tbsp. sugar, or to taste
juice of one lime

Make a simple syrup by dissolving the sugar in a little (1/4 cup or less) boiling water (you don't have to do this, but it helps keep the sugar in solution). Set aside. Rinse, hull &  slice strawberries. One school says to blend the water and strawberries in a blender, then strain out the seeds and add the sugar and lime juice. I just put everything in the blender and whir away!  The seeds sink to the bottom of your glass. The choice of methodology is up to you! Depending on whether you serve it over ice or not, it'll make, oh, 3 or 4 servings? (It makes about a quart.)
Note: it is kind of foamy/frothy right after you blend it. It helps if you let it stand for a little while so that the froth subsides, then stir gently before pouring.
 

Carrot-Apple-Raisin Salad, and its many variations...

In its most basic form, simply combine grated carrot, apple cut into bite-sized pieces, some mayo, and a handful of raisins. But I find there are endless ways to mess with this recipe and still have a tasty salad! Add some nuts: walnuts, pecans, or pepitas. Add some diced celery. Substitute dried cherries or cranberries for the raisins. Mix together a little plain yogurt and a dab of honey and a shake of paprika and use this instead of mayonnaise. If you have some, you can even dice up a little jicama and throw that in. Place each serving on a leaf of Tom's beautiful bibb or red leaf lettuce. Are you getting the idea? I think you are. Have fun with it, and let me know if you come up with something to add that I haven¬ít thought of!  - debbie


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