+ Tips for enjoying:<\/strong><\/h3>\n\n- Picking: pinch the stem about half an inch above the fruit with your thumbnail and twist to sever.<\/li>\n
- Storing: don’t pre-wash. Store strawberries in the fridge — single layer on a dry paper towel in an air tight container.<\/li>\n
- Purchasing: Strawberries are on the Dirty Dozen list,<\/a> meaning they absorb more pesticides than other produce. When possible, get organic strawberries that are either certified or from farms that use organic practices.<\/li>\n<\/ul>\n
Adapted from: Food Republic<\/a> and Strawberry Plants<\/a><\/p>\n
\nFeatured Strawberry Recipes from Foodstand Posts!<\/h2>\nStrawberry + Coconut Pistachio Tart<\/h3>\n
![\"\"\/](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5576e73be4b0da9c03644065\/1433855804138\/\/img.jpg\")
<\/a><\/p>\neatrealfood<\/a> <\/span>Strawberry + Pistachio tart. Full recipe on eatrealfoodnyc.com<\/a> – Homemade<\/em><\/span><\/h3>\nIngredients: <\/strong>1 cup raw pistachios; 1\/2 to 1 cup of medjool dates (depending on how sweet you like it); 1\/2 cup shredded coconut; 2 tbsp coconut oil; 1\/2 bucket of strawberries (give or take); big handful of fresh mint; COYO (you could whip some coconut cream if you don’t have access to COYO)<\/p>\nMethod: <\/strong>Throw all of the ingredients except the COYO and the strawberries into a food processor and mix until smooth. Press into a 9″ tart tin and transfer to the fridge. Slice the strawberries thinly and set aside. Pull the base out of the fridge and spread a thin layer of COYO even on the top, then add the strawberries in any design you like. You have to act pretty fast with this step though as the base will start to “melt” if it is out of the fridge for too long. Serve with an afternoon cup of tea.<\/p>\nAdapted from: eatrealfood<\/strong><\/a> <\/p>\nStrawberry + Ch\u00e8vre Ice Cream
<\/h3>\n
![\"\"\/](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5576e880e4b0f7854be9d21e\/1433856129310\/\/img.jpg\")
<\/a><\/p>\nKenanhill<\/a> Strawberry + goat cheese ice cream made with local, organic ingredients. Recipe on kitchen1204.com<\/a>. TGIF \ud83d\ude42 #foodrevolutionday<\/h3>\nIngredients<\/strong>:1\/2 lb strawberries; 1\/4+ 1\/8 cup honey, divided; 2 cups cream; 1 cup whole milk; 3-5 oz plain ch\u00e9vre (fresh goat cheese)<\/p>\nMethod:<\/strong> Remove hulls from strawberries and halve. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl. Place mashed strawberries in small bowl and mix in 1\/8 cup honey. Step aside to macerate for at least 30 mins. In a medium saucepan, heat the cream and whole milk with remaining honey over medium heat. Stir until honey dissolves and mixture is almost to a boil. Remove from heat. Stir in 3-5 oz plain ch\u00e9vre (to taste) until melted. Pour mixture into a shallow bowl or dish. Allow ice cream base to cool for a few mins at room temperature. Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled. Once cooled, mix strawberries (and all the juices!) into base. Process according to your ice cream churn’s instructions. Remove ice cream from churn and freeze for 4 hours, or until solid. Garnish with fresh strawberries, mint leaves, or balsamic glaze and serve.<\/p>\nAdapted from: Kitchen 1204<\/a><\/p>\n\u00a0<\/p>\n
Strawberry Cheesecake Sponge Cake<\/h2>\n
![\"\"\/](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5576e919e4b0c73f72608876\/1433856281851\/\/img.jpg\")
<\/a><\/p>\nBellyRumbles<\/a> This strawberry cheesecake sponge cake is just so pretty. Recipe can be found here<\/a> <\/h3>\nIngredients:<\/strong> For sponge cake: 8 eggs, room temperature; pinch of salt; 330g caster sugar; 360g self raising flour; 120ml milk; 40g butter; For strawberry puree: 500g strawberries, chopped; 110g caster sugar; For Strawberry Cheesecake filling: 500g Philadelphia Block cream cheese, room temperature; 500ml strawberry puree; 3 tsp gelatine powder; To decorate: 300ml of whipped cream; extra strawberries and flowers<\/p>\nMethod<\/strong>: This recipe requires about 3-4 hours. Full recipe at: BellyRumbles<\/a>.<\/p>\nAdapted from: BellyRumbles<\/a><\/p>\n
\nMore Strawberries around Foodstand<\/h2>\n![\"shannonvittoria\u00a0Strawberry](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5576eba7e4b036c2e8ebdfa2\/1433856935797\/\/img.jpg\")
<\/a>shannonvittoria\u00a0Strawberry Rhubarb Compote – thanks\u00a0@nhoesterey17\u00a0for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!<\/p><\/div>\n
Adapted from: Food Republic<\/a> and Strawberry Plants<\/a><\/p>\n Ingredients: <\/strong>1 cup raw pistachios; 1\/2 to 1 cup of medjool dates (depending on how sweet you like it); 1\/2 cup shredded coconut; 2 tbsp coconut oil; 1\/2 bucket of strawberries (give or take); big handful of fresh mint; COYO (you could whip some coconut cream if you don’t have access to COYO)<\/p>\n Method: <\/strong>Throw all of the ingredients except the COYO and the strawberries into a food processor and mix until smooth. Press into a 9″ tart tin and transfer to the fridge. Slice the strawberries thinly and set aside. Pull the base out of the fridge and spread a thin layer of COYO even on the top, then add the strawberries in any design you like. You have to act pretty fast with this step though as the base will start to “melt” if it is out of the fridge for too long. Serve with an afternoon cup of tea.<\/p>\n Adapted from: eatrealfood<\/strong><\/a> <\/p>\n Ingredients<\/strong>:1\/2 lb strawberries; 1\/4+ 1\/8 cup honey, divided; 2 cups cream; 1 cup whole milk; 3-5 oz plain ch\u00e9vre (fresh goat cheese)<\/p>\n Method:<\/strong> Remove hulls from strawberries and halve. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl. Place mashed strawberries in small bowl and mix in 1\/8 cup honey. Step aside to macerate for at least 30 mins. In a medium saucepan, heat the cream and whole milk with remaining honey over medium heat. Stir until honey dissolves and mixture is almost to a boil. Remove from heat. Stir in 3-5 oz plain ch\u00e9vre (to taste) until melted. Pour mixture into a shallow bowl or dish. Allow ice cream base to cool for a few mins at room temperature. Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled. Once cooled, mix strawberries (and all the juices!) into base. Process according to your ice cream churn’s instructions. Remove ice cream from churn and freeze for 4 hours, or until solid. Garnish with fresh strawberries, mint leaves, or balsamic glaze and serve.<\/p>\n Adapted from: Kitchen 1204<\/a><\/p>\n \u00a0<\/p>\n Ingredients:<\/strong> For sponge cake: 8 eggs, room temperature; pinch of salt; 330g caster sugar; 360g self raising flour; 120ml milk; 40g butter; For strawberry puree: 500g strawberries, chopped; 110g caster sugar; For Strawberry Cheesecake filling: 500g Philadelphia Block cream cheese, room temperature; 500ml strawberry puree; 3 tsp gelatine powder; To decorate: 300ml of whipped cream; extra strawberries and flowers<\/p>\n Method<\/strong>: This recipe requires about 3-4 hours. Full recipe at: BellyRumbles<\/a>.<\/p>\n Adapted from: BellyRumbles<\/a><\/p>\n shannonvittoria\u00a0Strawberry Rhubarb Compote – thanks\u00a0@nhoesterey17\u00a0for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!<\/p><\/div>\n
\nFeatured Strawberry Recipes from Foodstand Posts!<\/h2>\n
Strawberry + Coconut Pistachio Tart<\/h3>\n
<\/a><\/p>\neatrealfood<\/a> <\/span>Strawberry + Pistachio tart. Full recipe on eatrealfoodnyc.com<\/a> – Homemade<\/em><\/span><\/h3>\n
Strawberry + Ch\u00e8vre Ice Cream
<\/h3>\n<\/a><\/p>\nKenanhill<\/a> Strawberry + goat cheese ice cream made with local, organic ingredients. Recipe on kitchen1204.com<\/a>. TGIF \ud83d\ude42 #foodrevolutionday<\/h3>\n
Strawberry Cheesecake Sponge Cake<\/h2>\n
<\/a><\/p>\nBellyRumbles<\/a> This strawberry cheesecake sponge cake is just so pretty. Recipe can be found here<\/a> <\/h3>\n
\nMore Strawberries around Foodstand<\/h2>\n
<\/a>
![\"Simran\u00a0Homemade](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5576ee0be4b08f31a497a223\/1433857547933\/\/img.jpg\")
<\/a>![\"spotthefood\u00a0Strawberry](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/5576ea2ae4b01527f4e9abcb\/1433856555411\/\/img.jpg\")
<\/a>