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Posts Tagged ‘strawberries’

by Sarah Steimer

Four berry and basil pie with crumble topping

We’ve been scrambling to get the last berries at the farmer’s markets, and I needed to use what we had fast. So, I threw them all in a pie and called it a day. Or rather, a summer.

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by Caitlin Saniga

Strawberry-lemon and ginger-peach striped popsicles

Ginger-peach and strawberry-lemon popsicles would be delicious served separately, but striping them together makes them even more delicious — like chocolate-vanilla twist ice cream, only better.


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by Sarah Steimer

Honeyed Greek yogurt tart with strawberries

I used strawberries, but any berry would do. This recipe was surprisingly simple for such a gorgeous result. Sure, you have to take the time to drain the yogurt over night, but otherwise — not many ingredients or steps at all! This is a dessert to brag about, and it would be perfect for the Fourth of July.

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by Sarah Steimer

Mexican vanilla ice cream with gingersnaps and strawberries

I have no idea what the difference is between Mexican vanilla and any other vanilla ice cream. But I can tell you that it did not play second-string to the toppings, and that — to me — is the sign of a great ice cream.

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by Caitlin Saniga

Strawberries at Maxwell’s Strawberry Farm are sweet and red, red, red to the core. The farm operates several fields for picking and rotates as the crop becomes picked over. If you’re in the Cape Elizabeth area of Maine, south of Portland, look for fields marked with red and green signs — and the droves of people and cars, of course.

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by Sarah Steimer

Strawberry-banana used to be my favorite flavor yogurt when I was little. I remember one summer I was particularly into eating a little container of this yogurt — the kind that came in the break-off six packs — and dip one of those hard Italian breadsticks into it. So this is kind of, sort of like that. Only probably better and way less weird.

Strawberry-banana used to be my favorite flavor of yogurt when I was little. I remember one summer I was particularly into eating a little container of this yogurt — the kind that came in the break-off six packs — and dip one of those hard Italian breadsticks into it. So this is kind of, sort of like that. Only probably better and way less weird.


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by Caitlin Saniga

Pink smoothie: Black cherry + strawberry + watermelon + mint

Without a doubt, you should refrigerate all of your fruit before you add it to the blender, but for an extra-frosty smoothie, store the strawberries and cherries in the freezer for 45 minutes ahead of time.


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