Michael and I picked a flat of strawberries at the u-pick place. I made 8 pints of jam; we sliced and froze loads; we ate some plain and with ice cream, alone and with friends. Then we picked another flat of strawberries.
I am like the chipmunks with the bulging cheeks, on their endless quests for seeds, seeds, more seeds! Because it is June, but just barely, and winter is coming.
That said, here's one of my carpe diem strawberry recipes (although you can make this in the winter with the berries you were smart enough to freeze). It's tangy and pink, lush and protein-packed. Also, despite the cottage cheese, it falls into the children's category of "not weird" smoothies--which means that I have not, at the last second, added a large handful of weeds. If you were ever thinking of serving smoothies for dinner--and you know I'd encourage you to--this is a good one.
|Birdy has pajamas to match every smoothie!|
Serves 2-4, depending on whether it's the whole meal
The cottage cheese turns completely smooth, I promise, and really makes this taste like cheesecake. There are no discernible curds.
1 1/2 cups sliced fresh or frozen strawberries
1/2 cup vanilla yogurt (or plain or strawberry yogurt)
1/2 cup cottage cheese
1/2 cup milk
3 ice cubes
1 teaspoon vanilla
Agave syrup or another sweetener, to taste (optional, but I use about a tablespoon)
Whir everything together in a blender until smooth.