Stepping Out

Berries by the basketful

Adventures in the strawberry patch

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The strawberry fields are ready to usher in the summer season. Those succulent berries are ripe for the picking right now and always make for an enjoyable family outing.
Despite the rainy cool spring, strawberry season is reaching its peak this month. So instead of purchasing those California and Florida berries from the market, savor the luscious flavor of local berries by picking your own from one of the many farms nearby.
Always call before you head out, as fields get crowded quickly. A large turnout can pick a field clean before noon, so be sure to check first. Hours can also vary depending upon the weather.
When you return home, resist the temptation to eat up all these fresh gems and prepare some delectable treats. Find inspiration with these recipes.
Strawberry Rhubarb Crumble

1 3/4 cups all-purpose flour  
1 1/2 cups sugar  
1 teaspoon fine sea salt 
16 tablespoons (2 sticks) cold unsalted butter, cut into 1-inch cubes 
1 cup rolled oats 
2 pounds rhubarb, strings removed, stalks cut diagonally into 1/2-inch-thick slices 
4 pints strawberries, sliced 
Preheat an oven to 375°F.

In a food processor, pulse together 1 1/2 cups of the flour, 3/4 cup of the sugar and the salt until combined. Add the butter and pulse until the mixture resembles coarse bread crumbs. Add the oats and pulse to combine. Transfer to a bowl.
In another bowl, stir together the rhubarb, strawberries, the remaining 1/4 cup flour and the remaining 3/4 cup sugar.
Spread the fruit filling in a 9-by-13-inch baking dish. Using your fingers, press the topping into large clumps and scatter it over the fruit. Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour. Alternatively, divide the fruit and topping among eight 1/2-cup ramekins and bake for 30 minutes. Serve warm or at room temperature. Serves 6 to 8.
Recipe courtesy Williams Sonoma

Strawberry Smoothie
1 cup coconut milk (or almond milk or your preferred milk)
1 cup strawberries (tops removed)
1 banana
1 cup frozen pineapple chunks
Combine all of your ingredients in your blender in the order that they are listed (liquid on the bottom and frozen on top). Blend until smooth.

Where to pick 'em
Condzella's Farm Stand
6233 North Country Rd./Rte. 25A, Wading River
(631) 929-5058 or www.condzellasfarm.com

Garden of Eve Organic Farm
4558 Sound Ave., Riverhead
(631) 722-8777 or www.gardenofevefarm.com

Lewin Farms
Sound Ave., Wading River
(631) 929-4327 or www.lewinfarm.com

May's Farm
Rte. 25A, Wading River
(631) 929-6654 or www.maysfarm.com

Patty’s Berries & Bunches
410 Sound Ave., Mattituck
(631) 298-4679 or www.pattiesberriesandbunches.com

Rottkamp’s Fox Hollow Farm
143 Sound Ave., Calverton
(631) 727-1786

Wickham's Fruit Farm
28700 Route 25, Cutchogue
(631) 734-6441 or www.wickhamsfruitfarm.com

Windy Acres
Middle Country Rd., Route 25, Calverton
(631) 727-4554