So, I went to the farmers market this morning, not in the least because my garden has been abjectly failing because of the heat – only the garlic, basil, ginger, and mint are holding on, and just barely at that. And lo, one of the stalls a) took cards, and b) had strawberries at a pretty reasonable price – $4.50/qt.
So, entirely reasonably, I got three quarts of strawberries.
So, you must be wondering what the hell I’m going to be doing with that much strawberries, and how the hell they’re going to stay good long enough for me to be able to do anything with them.
Well, you’re gonna be seeing a hell of a lot of strawberry recipes in the near future, that much is for sure. Including further down in this post.
But how they’ll stay good enough for me to be able to do anything with them for about a week ago is a little trick I learned last year.
What you do is combine one part apple cider, or white, vinegar, to 4 parts or so water. In my case, what I did was fill up most of a storage container with water, and then top it off with apple cider and white vinegar (see the first pic). The wash keeps the berries in the fridge for at LEAST a week, if not more. I ran it on my tomatoes (cherry and full sized) that I picked up today, too, cause I want to see if it’ll work on them, too. Odds are high it will.
And today began my strawberry odyssey – with strawberry infused vodka. Which, in my experience, can only end in the best of ways.
Here’s how you make it – take two cups of strawberries, hulled and halved. Put them in a quart jar (or in two smaller jars, whatever works best, just so long as it seals). Pour two and a half cups vodka over them. Put in a dark place to infuse.
And then check on them in a week, and drink. 😉