A blog about food
Picnics in the Valley
I look forward to spring, summer, picnics, and visits from friends and family.
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(from the desk of the SVM foodie’s mom)
In planning and looking forward to a visit to the valley, I was thinking about all the fun things to do in the beautiful ID outdoors.
Picnics at Ketchum Alive, picnics at the top of Baldy, picnics in one of the many beautiful parks, picnics by those pristine rivers, picnics with family, picnics with friends. Picnics, picnics, picnics...which brings to mind one of the first little girls that packed a picnic basket: “Little Red Riding Hood” and her encounter with Grandma’s impostor. And as the wolf would say, “what better way to see you, my dear?”
Spring is here in the south and with that all our roadside stands, farmer’s markets and fruit stands and grocery stores are stocked with fresh strawberries. Soon the wild dewberries (blackberries) will be getting ripe in the briar patches that line ditch banks, fence lines and crop up in the most unusual places.
What would a picnic be without strawberry shortcake or berry cobbler? You can be as simple or as fancy as you like and as the wolf would say, “what better way to eat berries, my dear?”
Fresh Strawberry Pie
One way to enjoy strawberries is in a classic strawberry pie. This one is from the Official Louisiana Seafood and Wild Game Cookbook from the Louisiana Department of Wildlife and Fisheries:
6 cups fresh strawberries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
9 inch deep-dish pie crust, baked
1/2 cup whipping cream, whipped
Mash 3 cups strawberries in large saucepan with fork or potato masher. Add sugar and cornstarch and bring to simmer over medium heat. Stir until thickened and clear, 3-5 minutes. Blend in lemon juice. Remove from heat and let cool. Add the remaining 3 cups strawberries, reserving 4 or 5 for garnish. Spoon into crust. Top with whipped cream and garnish with reserved berries. Refrigerate pie; serve chilled.
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