Really good organic strawberries come and go quickly. Not just that they have a short season and are tasty and get eaten quickly, but they also mold if left out for just a few days. This Monday, after our Sunday of picking strawberries, it was time to face the truth: We weren’t going to be able to eat all the strawberries before they went bad.
One of the most versatile way to preserve strawberries is to freeze them. You can easily thaw them and use them in many desserts, and you can also make jam. So I set about freezing our strawberries:
One really nifty trick that we use for freezing many items is to freeze them on trays so that when we put them in bags it doesn’t become this big indestructible block of frozen fruit.
After they freeze for a couple of hours, you pull them off of the tray and stick them in a plastic bag and keep them in the freezer.
I also froze down some of the shell peas that we picked. Peas don’t have to be frozen on sheets for them to not stick together.
Strawberry Ice Cream
We didn’t freeze all of our strawberries. We saved some for snacking for the next day and then whipped out our ice cream maker and made some delicious strawberry ice cream!
Our strawberry ice cream recipe is very simple and very quick:
- Clean strawberries.
- Mash them with a potato masher. (save some for garnish)
- Add agave syrup to taste
- Add to milk, adjust for taste in syrup and milk amounts.
- Pour into ice cream maker
- Let it go until it looks done, about 15 minutes.
- Garnish with mashed strawberries.
- Enjoy the taste of early summer.