The season of sweetness

Strawberry season is ripe in East County. December through April, the red, robust fruits thrive in the fields of local growers. The season is one of the busiest times of the year for area farmers, who open their fields for u-pick during the strawberry season. (See u-pick options at right.)

But picking the strawberries is only half the fun. Local farm employees share their best recipes with one common juicy common denominator — strawberries.

Bon appétit!

U-Pick options near you
Hunsader Farms
Address: 5500 County Road 675, Bradenton

Hours: 8 a.m. to 3:30 p.m.

Monday through Saturday

Info: 322-2168

O’Brien Family Farms
Address: 16505 E. State Road 64, Bradenton

Hours: 10 a.m. to 5 p.m. Wednesday through Friday; 9 a.m. to 4 p.m. Saturday; and 10 a.m. to 3 p.m. Sunday

Info: 896-4811

Sweetgrass Farms
Address: 8350 Carolina St., Sarasota

Hours: 7 a.m. to 3 p.m. Tuesday through Friday; and 9 a.m. to 3 p.m. Saturdays

Info: 350-3596

Recipes
Strawberry Cobbler

Ingredients:
Two cups self-rising flour
Two cups sugar
Two sticks melted butter
Two cups milk
Four cups sliced strawberries

Directions:
1. Mix flour and sugar together and stir in butter and milk.

2. Add the strawberries.

3. Pour mixture into non-greased 9-by-13 pan and bake at 350 F for 45 to 50 minutes, or until golden brown.

“This recipe is flexible. We got this recipe in Georgia when we were picking blueberries at a blueberry patch. This recipe was originally made for blueberries, but we make it with all kinds of fruit, including peaches and strawberries.”

— Kim Hunsader, Hunsader Farms

Strawberry Tarts
Ingredients:
One package instant vanilla pudding
Two cups milk
One cup whipping cream
Tart shells (about 16 or a large pie shell)
Strawberries
Strawberry glaze

Directions:
1. Blend the pudding, whipped cream and milk in a mixer until peaks start to form.

2. Pipe the mixture into the tart shells or piecrust using a piping bag.

3. Cut the cleaned berries in half and arrange around the inside of the tart shell.

4. Using a spoon, spread the glaze over the strawberry tarts.

5. Eat right away or keep the pie in the refrigerator until ready to serve.

“These tarts are quick and easy to make, and the recipe has been in my family for 15 years. They’re nice and light, unlike heavier desserts that leave you too full.”

— Trina Lockyer, O’Brien Family Farms

Strawberry Rhubarb Crisp
Ingredients:
Two cups sliced strawberries
Two cups sliced rhubarb
One cup sugar
Half-cup miniature marshmallows
Half box white cake mix
Half-cup butter or margarine, melted

Directions:
1. Mix strawberries, rhubarb and sugar together.

2. Pour into a 9-by-13-inch greased pan.

3. Sprinkle mini marshmallows over strawberries and rhubarb evenly.

4 Sprinkle half a box of cake mix over the fruit mixture.

5. Drizzle melted butter on top.

6. Bake for 40 minutes at 350 degrees.

7. Serve warm or cold with ice cream or whipped topping.

“I just love rhubarb, and I love making things with it. It works well with the strawberries.”
— Connie Hunsader, Hunsader Farms