Food Preservation 2011 Begins with Strawberry Smoothies

Sense of Home Kitchen

The season is off to a very slow start, but I have now begun to preserve a few fruits.  This cool spring has robbed some of my enthusiasm for planting and preserving.  I finally planted lettuce and radish seeds and just tonight bought the rest of my plants and seeds.  The forecast is warning of a possible freeze tonight so all the plants are tucked away in my garage, hoping against hope for at least one warm sunny day this coming weekend.

At least there were these strawberries at the store for a very good price, too good a price to pass by, enthusiasm or not.  I always end up buying more than I reasonably have time to take care of, but this time round, besides eating several, I decided I would just wash, hull, cut in half and freeze the strawberries for use this coming winter, and with these fall like temperatures that feels all too close.

If I want strawberry smoothies and strawberry bread when the snow is flying I had better get some in the freezer now while the berries are sweet and affordable.

Strawberry Smoothie

~from the Sense of Home Kitchen~

Serves 4 to 6

1 quart kefir

1 quart strawberries, fresh or frozen

1 to 2 tablespoons honey

If the berries are fresh, wash, hull and slice them in half.  Place berries in blender with a little of the kefir and purée, add honey and the rest of the kefir and blend until smooth.

Note:  If I have whey left over from making cheese I will substitute whey for some of the kefir.  Adding a banana is also good and I often substitute other fruit for the strawberries.  Yogurt can be substituted for the kefir. 

Sense of Home Kitchen / Recipes / Drinks