Amish Cook: Strawberry season means sweet treats
It is a Wednesday afternoon. This morning the temperature was 51 degrees. We went out to weed and hoe in the garden after the morning house-work was done. It was cool when we started, but the warm sun soon made it get hot. We came in to eat some lunch and take a break.
With church services being held here twice recently the gardens were neglected more than usual this past month. Everything is growing really well. We are getting enough rain that we don’t need to water the garden.
Tomatoes are loaded on the plants and the corn is past knee high already.
We are already enjoying hot peppers. We planted Seranno and banana peppers. The bananas will soon be big enough to stuff with cream cheese and Colby cheese then wrap with bacon and grill. We like the banana peppers better than the jalapeno peppers to do this, as they aren’t as hot.
We have also been enjoying lettuce, radishes and green onions from our garden for quite some time.
Yesterday we took Diamond, our 19-year-old horse, to town to get new shoes for the boys. Diamond seems to get slower and slower to make the trip to town and back, but he is safe and sound around all the traffic. It means a lot to have a horse that doesn’t shy away from the big trucks and farm machinery along the road.
Church services were held here again this past Sunday. We had a nice-sized attendance but not as many as last time.
Our lunch menu consisted of wheat and white bread, butter, strawberry jam, Bologna, cheese spread, peanut butter spread, red beets, freezer and dill pickles, hot peppers, monster, sugar, chocolate chip and peanut butter cookies, coffee and iced tea.
We also always make an eight-quart kettle of chicken noodle soup for the younger children that don’t eat sandwiches yet. Then in honor of Father’s Day we also served strawberries and ice cream.
All the dishes and benches are back in the bench wagon waiting to be pulled to the next place. It is always a lot of work to get ready to host church services, but it is relaxing once it’s over and everything is cleaned.
I didn’t get around to having the garage sale I wanted to have before our church services. That is now on my “to do” list to organize all that before canning season is in full swing.
I would also like to go to the local U-pick to get strawberries to make strawberry freezer jam. That is a favorite jam around here.
Sister Emma has her own strawberry plants and furnished all the strawberries for church services on Sunday. She is getting a good yield. I would like to get new plants started. My last ones didn’t do so well.
I made these for supper one evening with Emma’s strawberries. I hope you’ll like them as much as we did.
STRAWBERRY SHORTCAKE CUPS
1 quart fresh strawberries
1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons sugar, divided
1 tablespoon baking powder
1/4 cup cold butter or margarine
1/2 cup milk
Mash or slice the strawberries; place in a bowl and add 2 tablespoons sugar, mix and set aside. In another bowl combine flour, baking powder, salt and remaining 2 tablespoons sugar
Cut in butter until crumbly. In a small bowl, beat egg and milk. Stir into flour mixture just until moistened. Fill eight greased muffin cups 2/3 full. Bake at 425 degrees for 12 minutes or until golden. Remove from the pan to cool on a wire rack.
Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over top.