Enjoy the Best!
 


  Strawberries
 

Strawberry Season usually runs from early June to the end of June.

** With the short supply of strawberries available, we are unable to offer U-Pick Strawberries this year. (2017)

-- see our Home page or call the Strawberry Hotline for the most up to date picking information--

Everybody loves strawberries!
Red, Ripe, Juicy and Delicious!



Call the "Suter's Strawberry Hotline" for updated picking information.
(419) 384-3331


strawberries

Strawberry prices:

Purchase at Red Barns:
4-quart bucket - $16.95
1 quart - $4.50

 

 
 
 
strawberry girls
Picking berries for the Red Barn Markets!

 

Wauneta Suter's special recipe for freezing strawberries:
Boil together 1 1/2 cups sugar and 6 cups water.  Add 1 large packet of strawberry gelatin.  Cool.  Pour on berries.
Directions:
Wash gently in cold water, drain and remove caps. Slice or crush berries in a large bowl. Use 1 cup sugar to 7 cups berries, or sweeten to taste, then freeze. We use ziplock bags
   
Strawberry Freezer Jam with Suter's strawberries:

Use about 1 quart of Suter's strawberries for each batch of freezer jam.

Crush Suter berries.  Measure exactly 2 cups of crushed Suter berries with 4 cups of sugar.
Let stand for 10 minutes.

  While it is standing, stir 4 Tbls. pectin into 3/4 cup water in small saucepan and bring to a boil on high heat.  Boil 1 minute, stirring constantly.  Remove from heat.

Stir pectin mixture into fruit, stirring constantly until sugar is dissolved (about 3 minutes)

Pour into clean containers, leaving 1/2 inch space at top for expansion during freezing. 

Let stand at room temperature 24 hours until set.  Store in freezer for up to 1 year.  Or refrigerate up to 3 weeks.

Makes about 5 cups.

 

Strawberry Ice
 
1 tsp. unflavored gelatin
2 Tblsp. Lemon juice
1 ½ c. sugar
2 c. water
1 qt. Suter’s Strawberries

In a small bowl, sprinkle gelatin over lemon juice: set aside.  In a medium saucepan, combine sugar and water.  Stir over medium heat until sugar dissolves and mixture comes to a boil.  Stir in softened gelatin.  Wash strawberries, remove and discard caps.  Puree berries in blender or food processor.  Stir pureed berries into syrup mixture.  Cool to room temperature.
Ice Cream maker method:  Pour into ice cream canister.  Freeze in ice cream maker according to manufacture’s directions.
Freezer method:  Pour prepared mixture into a 9-inch square pan or several undivided ice trays. Cover with foil or plastic wrap.  Place in freezer: freeze until firm, 3-6 hours.  Scrape frozen mixture with a fork until pieces resemble finely crushed ice.  Serve immediately.  For a smoother texture, freeze prepared mixture until firm; break into small pieces.  Spoon half of mixture into chilled food processor bowl.  Beat with metal blade until light and fluffy but not thawed.  Repeat with remaining frozen mixture.  Serve immediately or return beaten mixture to pan and freeze until firm, 1-3 hours.  Makes about 2 quarts.

 

Strawberry Mousse

Crust:
½ c. butter, softened
¼ c. confectioners’ sugar
1 c. all-purpose flour
Filling:
1 qt. fresh Suter’s Strawberries, divided
2 Tblsp. Lemon juice
¾ c. sugar
2 envelopes unflavored gelatin
¼ c. water
2 c. whipping cream, whipped or whipped topping
Few drops red food coloring, optional

In a mixing bowl, cream butter and sugar.  With a fork, stir in flour.  Pat into the bottom of a 9-inch or 10-inch spring form pan; prick with a fork.  Bake at 350 degrees for 10 minutes.  Reduce heat to 300 degrees and bake 20-25 minutes longer or until golden.  Cool.
Meanwhile, for filling, puree enough berries to make 2 cups.  Reserve remaining berries for garnish.  Blend lemon juice and sugar into puree.  Combine gelatin and water in a saucepan; warm over low heat to dissolve.  Add gelatin to puree; chill until mixture begins to thicken.  Fold in whipped cream, and food coloring if desired.  Pour into crust; chill.  Garnish with reserved berries.

Serves 8-10.
 

Fresh Strawberry Cobbler

¼ c. butter or margarine, softened
¾ c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 ¼ c. flour
1 ¼ tsp. baking powder
½ tsp. salt
½ c. milk
3 c. fresh Suter’s Strawberries, cut in half lengthwise
¼ c. flour
¼ c. sugar
¼ c. butter or margarine, chilled
 Beat ¼ cup softened butter at medium speed with electric mixer; gradually add 3/4 cup sugar, beating well.  Add egg and vanilla extract, mixing well.
Combine 1 ¼ cups flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Spoon into a greased 8-inch square baking dish.  Arrange berries on top, cut side down.
Combine ¼ cup flour and ¼ cup sugar, cut in ¼ cup butter until crumbly.  Sprinkle over strawberries.  Bake at 350 degrees F for 1 hour or till tests done with wooden pick.  Serve warm with ice cream or whipped topping.

Serves 8.
 

Frozen Strawberry Daiquiri Mix

2 c. granulated sugar
1/3 c. lime juice (from 2 medium limes)
¼ c. water
1 qt. fresh Suter’s Strawberries, washed and hulled

Combine sugar, lime juice and water in a bowl.  Stir to mix and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick).

In blender or food processor, combine the sugar mixture with the berries.  Blend until smooth.  Pack into half-pint, pint, or quart size freezer containers; freeze.  Or, pour the mixture into ice cube trays and freeze until firm, unmold and pack into resealable freezer bags.