Strawberry Season 2012

Here in Indiana, June is strawberry season!  On Saturday, #1, Jelly Bean, and I went strawberry picking.  It was Jelly Bean's first pick.  #1 is a one year strawberry picking veteran.   I do this every year..  I don't remember when I decided this would be a good way to spend my time, but I've been doing it for a while.

I always pick our strawberries at Cedar Creek Produce in Leo, Indiana.  Like them on Facebook, they post updates on berry picking, and their phone number and address is located on their page.

#1 and Jelly Bean with the "real bear" at Cedar Creek Produce.

 We picked strawberries for about two and a half hours.

You can fit 5 pounds of strawberries into the bucket Jelly Bean is holding.

 #1 and Jelly Bean FILLED one bucket each during our picking session.

Jelly Bean's "big berry"

#1's big berry

 We also had a contest to see who could find the biggest berry.

#1 is my Creative Artsy Girl, she found a heart shaped strawberry :)

We picked a total of 18.75 pounds of strawberries on Saturday.  Sunday we went back with one of my best friends, and her 3 children.  On Sunday we picked 14.02 pounds.

 In case you are wondering what I did with all these berries...

I made 18 half pints of strawberry rhubarb jam,  28 half pints of strawberry jam, and 4 pints of strawberry syrup.  

I canned for three days.  I also helped my friend who has never canned, can 44 jars of strawberry jam.  One Monday at 11:30pm I lost my steam and froze enough strawberries for another batch of strawberry rhubarb jam, another batch of strawberry syrup, and I froze crushed strawberries in ice cube trays to use for strawberry butter cream icing (which is the most requested icing in this house.)

To sum it up...  

Strawberry Season 2012

32.77 pounds of strawberries were picked

46 Jars of my jam were canned

I helped my friend can 44 jars of her jam

4 jars of strawberry syrup were canned

Washed, hulled, and crushed strawberries were frozen for future batches of jam, syrup, and icing.

Recipe Review: King Arthur's Gingerbread

I am an avid baker.  I use King Arthur Flour for my bread, muffins, cookies, and all of my baked goods.  It has a better flavor, and produces better results for the texture of my baked goods.  

 

I live in Fort Wayne, Indiana.  Every year the History Center has a Festival of Gingerbread.  Anyone can submit a gingerbread house to be displayed during the holiday season, the gingerbread houses are then sold in a silent auction as a fundraiser to benefit the History Center. 

 

Last year I decided to find a good gingerbread recipe, so I could practice making my own gingerbread house.  I know that I will not have the time to bake a house to submit to the festival for another couple years, but I decided to bake something gingerbread related for practice each year, until my life settles down and I have the time to enter a gingerbread house.

 

Last year I made a gingerbread house, it didn't last long enough to get decorated, but everyone enjoyed eating the house, and the candy I bought to decorate the house with.

 

This year, our schedule was so hectic I didn't even have time to make a gingerbread house, so I made gingerbread people.  I made standard gingerbread people, gingerbread people that looked like they were running, and miniature gingerbread people (or as my girls called them, "gingerbread babies").   I baked a triple batch of the gingerbread recipe, so I had enough cookies for my family, friends that stopped by, my family, my girls, my girls, my girls, and I ended up taking the remaining cookies to a women's meeting at my church, because I felt that my girls had enjoyed enough gingerbread.

 

I got a lot of compliments on my cookies at my meeting at church, so I decided to blog about my cookies and post the recipe online.  So here it is...

• 3/4 cup unsalted butter
• 3/4 cup brown sugar, packed
• 3/4 cup molasses
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon allspice or cloves
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour

• 6 ounces unsalted butter
• 5 5/8 ounces brown sugar
• 9 ounces molasses
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon allspice or cloves
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 14 3/4 ounces King Arthur Unbleached All-Purpose Flour

• 170g unsalted butter
• 159g brown sugar
• 255g molasses
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon allspice or cloves
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 418g King Arthur Unbleached All-Purpose Flour

Directions 1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices. 2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg. 3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. 4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer. 5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup. 6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. 7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet. 8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste. 9. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough. 10. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.

Recipe summary Hands-on time: 25 mins. to 40 mins. Baking time: 8 mins. to 10 mins. Total time: 1 hrs 33 mins. to 1 hrs 50 mins. Yield: 3 dozen 3-inch cookies

Of course, I was so busy both years, I have no photos of my hard work.

 

I always refrigerate my dough overnight, it is easier to work with that way.

 

 

Here is the link to King Arthur Flour's website where I discovered this recipe at. 

 

And here is the link to King Arthur Flour's blog for this recipe. It has step by step instructions with photos, and amazing ideas for other gingerbread creations.