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Ramping up for solar jobs

SVCC starts worker training program in anticipation of big demand for installer positions

Mecklenburg trustees take look at shorter school day

Proposal calls for shaving minutes off daily schedule

Brewery makes plans to move to lakefront

Clarksville’s hometown craft brewery is moving to a lakeside location, with a planned opening in summer 2019.


Post 8 scrappy, with solid offense, pitching

Defensive miscues prove costly, but team able to get over shortcomings





So Bo Farmers Mart hosts Strawberry Day / May 13, 2010
Strawberry season is here! Nothing says “Hello Summer,’ like fresh ripe locally grown strawberries, now available at local farmers markets and produce stands. Fresh, frozen, sliced, jellied, pureed; everyone has their favorite way of eating them.

Strawberries are not only taste good, but they are one of the healthiest, lowest sugar fruits available. They are high in vitamin C, vitamin A and fiber. Strawberries are also low in calories: one cup of unsweetened strawberries has only 55 calories.

Smell is the best way to pick strawberries. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh, bright green caps. Berries should be dry and clean. Usually, medium to small berries are juicer and sweeter than large ones. Strawberries do not ripen after they are picked, so pick the ripest ones and use them right away.

When you get them home, separate the very ripe ones for use now, and store the rest in an uncovered container so air can circulate around them. Don’t wash them until you are ready to eat them, and let them come to room temperature after being stored in the refrigerator for the best flavor. You can use a salad spinner to remove as much water as possible after washing them. Pat dry before using them.

The easiest way to remove the caps and stems is with a paring knife or the end of a vegetable parer. You can also purchase special strawberry hullers in several different styles if you are a huge fan of strawberries.

If you have an over abundance of strawberries or want a year round treat, consider freezing them. You can pack them in sugar syrup, pack them sliced and mixed with sugar, or pack them in water. Add ascorbic acid to prevent them from turning brown and freeze in plastic containers or bags.

Strawberry shortcakes are a seasonal favorite for strawberries, but consider using them in more unusual ways. Hollow out the hulls a little more and stuff unsweetened chocolate inside. Bake them for about ten to twelve minutes until the chocolate is melted for something more elegant. Sprinkle strawberries with a little sugar and a couple of tablespoons of balsamic vinegar for a sweet, low calorie alternative, or add them to a salad. Spinach, chopped strawberries, and a honey based or balsamic vinegar based dressing is a fresh, low calorie side dish for lunch or dinner. Slice strawberries and add to maple syrup for breakfast waffles or biscuits.

Taste strawberries at the Farmer’s Market this Saturday, May 15, as the Master Food Volunteers demonstrate several different ways to prepare strawberries. Demonstrations, tastings and recipes will be available. This week, the Farmer’s Market has strawberries for sale, as well as bedding plants and vegetable slips, beets, homemade bread and locally grown onions.

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