PAGE 20, WHFfBY EREE PRESS, WEDNESDAY, JUNE 28, 1989 r Sweet, fresh Ontà iio -strawbemes genemlly are aVjailable from early Juhie to mîd-July. Aid frozen for Yecar-rouhd enijoyment. One cup 'dflfesh' ýhoIe stmwbemies has or Strawberries stop ripening once they're picked, so look for bright red, firm fruit without white or green spots. Strawberries will keep best if they have bright green, fresh-looking hulis stili attached. Flavor depends on the variety and degree of ripeness and not size. Avoid buying strawberries in juice-stained containers, which indicate that some berrnes are crushed or overrnpe. To protect the tarts, tote them to the pichiic in a muffin pan with a second pan inverted over them. Ie or tape the pans together. Keep chilled in the coler until ready to serve. The tarts will disappear in a second, especially if there are children around. The tart sheli recipe also makes delicious cookie pastry. If you're short on time use any baked 2-2 1/2 inch,(6 cm) tart shelis. Tart Shela 1/2 cup 1/2 cup 2 tbsp 1/2 top 1/4 top 1/3 cup 1 3 tbsp 3 tsp Miling 1/4 lb 2 tbsp 24 Glaze 1/2 cup all-purpose flour whole wheat flour granulated sugar baking powder salt butter égg yolk ice water cider vinegar 125 mL 125 mL 25 mL 2 mL 1 mL 75 mL 1 45 mL 5 mL mi s elt I If you decide to pick your own bernies, phone the farm ahead of tixne to ensure ample avaiiability ýof .good ýquality strawberries. If the farm doesn't seil picking onaners take along shallow containers to avoid crshing te berrnes at the bottom with the weight of the bernies on top. To avoid damaging strawberiies while picking them, cup the ber-ry in the palm of your hand- and snap the st - between your thumb and forefinger. gai cream cheese, at roomn temperature egg white maple syrup medium Ontario Strawberries strawberry, raspberry, red'-currant or apple jelly 125 g 25 mL 1/3 c. nonfat dry milk 3/4 c. water 1 tsp. vanilla extreet 1/4 tsp. coconut extract 1/8 top. almond extract Artificial sweetener to ste 1 é * frozen strawberries, no sugar added 3 ice cubes 125 mL Tart Shelis : In bowl, combine flours, sugar, baking powder and sait. Cut in butter until mixture resembles fine crumbs. In small dish, beat together egg yolk, water and vinegar. Add to crumbly mixture; mix well; formn into bail. On floured surface, roll out 8 circles. Press into large muffin cups. Pick bottoms of each sheil. Line insides with foul (to prevent shninkage). Bake in 400 F (200 C) oven for 10 minutes, remove foul and bake 3 minutes longer or until lightly browned. Set aside Wo cool. Filling: In bowl, beat cream cheese until light and fluffy. Set aside. In separate bowl, beat egg white until foamy. Add maple syrup to egg white; continue beating until glossy stiff peaks formn. Fold into cream cheese. Divide mixture evenly into tort shelîs. Garnish each tart with 3 sliced strawberries. Glaze: In small saucepan over low heat, warm jelly for 2 to 3 minutes or until melted. Brush over surface of bernies. chilI until serving time. Makes A servings. Preparation time: 25 minutes Cooking time: 16 minutes Pick Your Own or Ready Picked 8 A.M. w.7BOKI to z 8 P.M. ciD ROSSLAND - AJXHWY 2 WH - N.W. CORNER AT TAUNTON AND CORONATION ROADS Bring Containers or purchase at Farmn Cail 668-5509 for more information Blend milk powder, water, vanilla, coconut extract, alm ond extract and sweetener in a blender. Add frozen strawberries 1 or 2 at a time, blending after each addition. Add ice cubes until milkshake is desired thickness. Makes one serving. Each serving provides: 1 Milk Exchange; 1 Fruit Exchange. 33J U 0 I.I 0 -n 0 CD C CD W' C: CDm- >0Cà o c> I . -Pleas confirmn dkates of 1 B* À Farm sesMarket T a u n to nR S#FJAXV3 3 ? J?1JE S Bowmanville -E.Durham Rd. 42 Pick your own O-J~ rono and ready picked. B3ennett Rd. -20 Or Calvin & Dorcthy CragoI Newcast!e 623-2646 987-4370 Hy. 401 2 miles east of Bowmanlfile, on Hy.2 Enjoy Ontarlo strawberries this pie- nicking season with mouth-watering Strawberry Cream Tarts. À&A «âmmmuk.. .0