Last of the strawberries..

Our strawberry crop is pretty much done for this year, we have put up strawberry rhubarb fruit blend.. it was a good crop, lots of berries but sadly the slugs got way to many, it is always sad to see so many end up being given to the goat or chickens, the milking Nanny Juno loves strawberries.. they are one of her favorite treats!

10 pounds of rhubarb to each three pounds of strawberry to six cups of sugar, simmer and hot water bath process for 15 min..

We have had fresh Strawberry with cream.. o so good..

I have processed 12 pounds this month, some was frozen, some fresh eating and some went into jam..

But this is coming for sunday breakfast..

Farmgal Scones
Half a cup of butter
Three cups flour
1/2 tsp of salt
1 Tbsp of Sugar
2 Tbsp of Baking Powder
1 cup of Milk
Take the first five and add them in a bowl, cut the cold fat into the flour mixture till its blended in to tiny pieces no bigger then the size of pea’s, then make a well in the middle and add the milk and stir, it will make a soft dough if its sticky, add a little more flour, turn out on a floured surface and gentle pat down into a round circle about half an inch high, you can cut it with a glass, or a jar lid ring, or proper steel  cookie cutters or you can take a pizza cutter and cut into squares or you can score lines and bake it as a solid piece

But what I am craving is a strawberry Custard Pie I am going to make the custard Elderflower duck egg custard with fresh strawberries and whip cream on the side for those that want it.

However its been a busy, long day and I am heading for a short nap an then I will be up after the heat breaks..


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7 Responses to Last of the strawberries..

  1. Widdershins says:

    Siestas are a necessity in this heat. 🙂 … strawberries as duck treats, love it. 😀

  2. D > My Mum used to make strawberry and rhubarb jam – delicious … but I wonder if you had to add pectin in any form to get a reasonable set? Problem is for us that we can’t get strawberries to grow reliabily in quantity – so we eat as they ripen, usually just as they are, possibly in a bowl with a little cream. Your scone looks so yummy!

    • If I simmer it down to a butter I don’t use Pectin but if I am making Jam, then yes, I use the powdered pectin (I don’t like the set on the liquid kind) I have never gotten a good set without it.. but its so good both ways, just different uses.. Scones are so good.

  3. Oh my, such a gorgeous pie!
    And, I have to admit that red, ripe and raw will always be my preference (with freezer as fallback; )

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