Our First Annual Summertime Strawberry Soiree: Success!
If there’s one thing the Ottawa 4 You team believes, it’s that family comes first. With that in mind, we planned our first annual Summertime Strawberry Soiree, a client event aimed at providing fun for the whole family!
Held at Richmond Nursery’s Strawberry Farm, it was a simple, joyous affair. Our current and past clients showed up for a late afternoon of strawberry picking, and the kids (and even some adults!) indulged in some face painting by the talented Stephanie of Honeydrop Body Art.
Here are some of our favourite photos from the event, as well as some strawberry tips & tricks, and two different ways to enjoy your strawberries!
Strawberry Tips & Tricks
- One cup of strawberries is packed with more vitamin C than an orange! And they are lower in calories, too – just 55 calories per cup.
- Strawberries don’t ripen any further after they’re picked.
- The caps (or stems) should be left on until just before you use them – even for washing. The caps keep water from breaking down the texture and flavour of the berry.
- Speaking of washing, DO NOT wash strawberries until just before you use them. Water increases the likelihood that they’ll start to go moldy.
- Strawberries should be stored, uncovered, in a colander in the refrigerator.
- However, they taste best at room temperature, so try pulling them out of the fridge an hour before you plan to eat them.
Strawberry Shortcake (recipe makes one 8-inch round cake)
- 3 pints fresh strawberries
- ½ cup white sugar
- 2 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons white sugar
- ¼ teaspoon salt
- 1/3 cup shortening
- 1 egg
- 2/3 cup milk
- 2 cups whipped heavy cream
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Mango-Strawberry Salsa (makes 3 cups)
- 2 tablespoons balsamic vinegar
- 2/3 cup orange juice
- ¼ cup lemon juice
- 2 tablespoons lime juice
- 2 diced fresh mango
- 2 pints strawberries, diced
Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.
(Recipes from allrecipes.com)
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