A Wild Fish Chase

Small thoughts and ideas incubate here

2 notes

louisianaworldkitchen:

Strawberries from California are grown not for their flavor or sweetness but for their ability to stay bruise- and mold-free during the long truck ride to consumers. Louisiana strawberries, on the other hand, do not travel so well but are picked ripe and absolutely delicious eaten fresh.
The problem is though, that, you can’t consume a whole flat of fresh Louisiana strawberries before they start to go bad. 
No worries, though, because making strawberry preserve is super easy, and homemade preserves are great for everything - with toast and butter, on ice cream or yogurt, and in strawberry daiquiris! 
The other day, on my drive home from Cocodrie, Louisiana, I picked up a flat and made some preserves. 
Trim, wash and weigh the berries.
Add granulated about half the weight of berries.
Add juice from one lemon.
Toss and let it sit for a few hours.
Cook over medium heat for about 45 minutes, stir frequently to avoid burning.
It is done when the preserve feels a little too thin. It will thicken as it cools.
Put it in a clean jar and refrigerate.
That’s it!

louisianaworldkitchen:

Strawberries from California are grown not for their flavor or sweetness but for their ability to stay bruise- and mold-free during the long truck ride to consumers. Louisiana strawberries, on the other hand, do not travel so well but are picked ripe and absolutely delicious eaten fresh.

The problem is though, that, you can’t consume a whole flat of fresh Louisiana strawberries before they start to go bad. 

No worries, though, because making strawberry preserve is super easy, and homemade preserves are great for everything - with toast and butter, on ice cream or yogurt, and in strawberry daiquiris! 

The other day, on my drive home from Cocodrie, Louisiana, I picked up a flat and made some preserves. 

  1. Trim, wash and weigh the berries.
  2. Add granulated about half the weight of berries.
  3. Add juice from one lemon.
  4. Toss and let it sit for a few hours.
  5. Cook over medium heat for about 45 minutes, stir frequently to avoid burning.
  6. It is done when the preserve feels a little too thin. It will thicken as it cools.
  7. Put it in a clean jar and refrigerate.

That’s it!