Monday, August 12, 2013

Strawberry Overload

It started last week with this Facebook post by Tacoma Boys, a fruit stand turned gourmet grocery store across town.

I bought one flat.  We had only bought a single flat of Puyallup strawberries this year because at $22 each we couldn't afford more than that.

Once I got home, Gene encouraged me to go back and buy more.  Two days later I went back for two more flats.  What a deal at $7.99 each!  Granted, they weren't local berries but they'd be fine in smoothies and jam.

My car loaded with strawberries (plus blueberries and raspberries from another stand), I headed out to get Kaelen from daycare.  On my way I passed a new store called Harbor Greens, which is owned by a coworker's friend.  I decided to check it out and pick up some meat to grill.  As I parked, this is what I saw:

So I bought another flat.

I lost a half a pound of strawberries and about half a pint of blueberries during the ride home.

Ummmm.  Now what.

Seriously, there's only so much jam a family of 3 can eat.

"Luckily" (I laugh derisively), our fridge had gone kaput that week.  All of its contents were across town in my dad's freezer.  A brand new, empty freezer was perfect for freezing strawberries.  These trays held about 4 gallon bags' worth.

It's nice to have a stocked freezer again.

But I was still left with nearly 2 flats of berries.  Out came the canning items.  Hey, these flat holders are very convenient!

Off I went to google a recipe for strawberries that was not jam. I don't really like pie, so filling was off the list.  It's possible to can strawberries but the end result is a mushy mess.

Then I found this recipe: Roasted Strawberry BBQ Sauce.
Making a massive mess.  This was awful to clean.
I tripled it and processed the sauce for 15 minutes in a boiling water bath. I'll take it to my next barter event.

Roasted Strawberry BBQ Sauce (recipe adapted slightly from
Makes about 5.5 pints.

  • 12 cups strawberries, cut in half
  • 1.5 cups  ketchup
  • 6 tablespoons honey
  • 4 tablespoons strawberry jam 
  • 6 tablespoons balsamic vinegar
  • 6 tablespoons soy sauce
  • 3 chipotle chilis in adobo, chopped
  • 8 cloves of garlic, rough chopped
  • 3 tablespoon ginger, grated
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoons cilantro, chopped (optional)

  1. Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
  2. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.
  3. Process in sterilized jars for 15 minutes.

I'm waiting for the flavors to meld and mellow a bit before I crack open a jar.  I cannot wait.

What would you have made with all these strawberries?

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