Pick your own strawberries

As summer approaches — Monday if you’ve lost track — it’s time to revel in the bounty of local fruit. And nothing says summer more than fresh, just-ripened strawberries. It’s a short season for these luscious berries and a great opportunity for family fun. Gather up everyone and venture out to one of the many u-pick growers for an enjoyable outing.
Plus, it’s a way to support our local family farms. Then, when you get home with your bounty, prepare some yummy strawberry treats. While these fresh gems are fantastic on their own, when used in a recipe, they’ll make any occasion extra special.

Strawberries & Cream Sherbet
3 cups fresh, whole strawberries, freeze before using
1 can (12 fluid ounces) evaporated
lowfat milk
1/2 cup granulated sugar
2 teaspoons fresh lemon juice

1. Place frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.
2. Pour into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into center every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to two months. To serve, scoop into small paper cups, paper cones or martini glasses.
Makes 10 servings, 1/2 cup each.

Custard Tart With Fresh Strawberries
A custard tart with fresh berries will please your family and friends. Sour cream, sweetened condensed milk and orange juice form a sweet-tart base perfect for showing off strawberries, or any other kind of berries.

Graham cracker crust:
2 cups graham cracker crumbs
3 tablespoons powdered sugar
6 tablespoons butter or margarine, melted
Filling:
1 container (16 oz.) sour cream
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extract

Glaze:
1 tablespoon water
1 teaspoon cornstarch
1/4 cup strawberry preserves
1 cup fresh sliced strawberries (or raspberries, blueberries, blackberries)

Preheat oven to 350° F.
For crust:
Combine graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake for 8 to 10 minutes.
For filling: