Susan S. Yeske: Dining In - Recipe of the Week

Strawberries have arrived



Strawberry season is in full swing at more than a dozen local farms. These berries came from Manoff Market Gardens in Solebury.

The signs are up and the posts have gone out: The pick-your-own strawberries season has begun in Bucks County and beyond.

Our cool, cranky spring weather slowed down the strawberry season locally and there were only a few places you could get them for Memorial Day weekend.

“They were three weeks late at our farm,” said Amy Manoff, who owns Manoff Market Gardens in Solebury with husband, Gary. They grow berries in high tunnels that traditionally push up the season; field-grown berries take a little longer.

But the waiting is over and the season is progressing nicely at pick-your-own farms and those that sell them at farmers market and farm stands.

“The crop looks really promising,” said Amy Manoff, who said that with a little luck and not too much warm weather they could last through Father’s Day.

Bucks County loves locally grown strawberries so it’s no surprise that they can be found at quite a few farms. If you want to pick your own, it’s a good idea to call ahead and make sure that berries are available that day. If the weather turns cool and rainy again it could slow things down.

Area farms offering pick-your-own strawberries include Brumbaugh’s Farm on County Line Road in Telford, 215-723-3508; Hellerick’s Family Farm on Easton Road (Route 611) outside Doylestown, 215-766-8388; Manoff Market Gardens on Comfort Road in Solebury, 215-297-8220; None Such Farm Market on York Road (Route 263) in Buckingham, 215-794-5201; Penn Vermont Fruit Farm on Route 113 in Bedminster, 215-795-2475; Shady Brook Farm on Stony Hill Road, Yardley, 215-968-1670; Solly’s Farm Market on Almshouse Road in Ivyland, 215-357-2850; Tabora Farm & Orchard on Upper Stump Road in Chalfont, 215-249-3016; Market at Del Val by Shady Brook Farm on Lower State Road in Doylestown, 215-230-7170; Trauger’s Farm Market on Rt. 611 in Kintnersville, 610-8475702; Terhune Orchards and Winery on Cold Soil Road in Princeton, N.J., 609-924-2310.

Other farms that grow strawberries include Lapinski Farm in Dublin, Milk House Farm outside Newtown near Washington Crossing, Rick’s Egg Farm in Kintnersville. Many of the farmers sell their berries at local farm markets including Plumsteadville Grange market, Wrightstown Farmers Market in Wrightstown and Doylestown Farmers Market in Doylestown on Saturday mornings, and the Stockton Farmers Market in Stockton, N.J., all day Saturday and Sunday.

After you have eaten plenty of fresh strawberries, here is another way to enjoy them from tasteofthesouthmagazine.com:

Strawberry Double Decker Crisp
5 cups fresh strawberries, quartered
¼ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 cup firmly packed light brown sugar
1 cup old-fashioned oats
2⁄3 cup all-purpose flour
1 teaspoon salt
1 cup chopped pecans
½ cup unsalted butter, softened
Vanilla ice cream, to serve

1. In a medium saucepan, combine strawberries and granulated sugar. Let stand at room temperature for 20 minutes.

2. Preheat oven to 350 degrees. Bring strawberries to just below a boil over medium heat, about 5 minutes.
3. In a small bowl, stir together cornstarch and 1 tablespoon water until dissolved. Add mixture to strawberries; cook, stirring occasionally, until strawberries begin to boil. Remove from heat.

4. In a medium bowl, combine brown sugar, oats, flour, salt, and pecans. Using a pastry blender or your fingers, cut in butter until mixture is crumbly. Sprinkle half of oat mixture in a 9-inch enamel-coated cast-iron skillet. Top with strawberry mixture and remaining oat mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Let cool 10 minutes. Serve with vanilla ice cream, if desired.




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