, 1 WITBY FRE PRESS, WEDNESDAY, JUNE 28,1989, PAGE 21 ýugh the season seems short the'supplyzis plentiul As weIll strawberries can bepreserved o'r S58 caloies and enough vtamin C to meet the -dai1 nutritional requiremçnt. At.,home, sort through strawberries as moon as possible. Remove any daznanged bernies for use in recipes where appearance doesn't matter. Arrange perfect berrnes in a single layer on a tray or cookie. sheet.'Réfrigerate unwashed and uncovered (or loosely covered with wax paper),with huils intact for up to three days. Just before serving strawberries, wash them gently under cool running water. Pat dry and remove the hula. Ezjoy Ontario strawberries as is with thick rich cream - or use in these delicious recipes. STRAWBERRY BROOKLIN mp: o 'II' I~'IiII..TAUNTON RD.z Corne andi pick'vour own Please bring your own containers Open everv da y - weather permillng WHITBYO ROSSLAND RD. Open 8:00 a.m. to 8:00 p.m. GARDEN ST. N. Prepare the creme fr-aiche, sauce and dips ahead. Put them in small plastic bowls or containers, stackable if possible. Then pop them into the cooler. Take time to pick the plumpest, juiciest strawberries you can find and ertjoy. DIPS OSHAWA APLE GROVE RD) VERLY RD UWMAN ILLE FARM FRESH PROOIJCE Rc R 2.BWANIL cali to ope ning ail farms Pick Your Own I P. ,Port Perry 2nd Farm, N. 2 Shirley Rd. Rglan WHITAKERS iOhw STRAWýBERRI ES Bring your own containers OR Fresly Picked Phone Orders Aoeepted Creme 112 cup 2 tbsp Fraiche Sauoe.(make ahead) whipping cream sour cream Strawberry Bhubarb Sauce' 1/2 cup coarsely chopped Ontario Strawberries 1/4 cup finely chopped rhubarb 2 tbsp granulated sugar 1 tbsp water 1/2 tsp cornstarch Sunflower Crisp 1 tbsp butter 1 cup cereal flakes, crushed 2 tbsp unsalted sunflower seede 2 tbsp wheat germ 2 tbsp brown sugar 1/2 tsp cinnamon Peanut 1/3 cup 1/3 cup Ginger Crunch finely chopped peanuts finely chopped candied ginger Zesty Pepper 2 tbsp coarsely fresh ground pepper MTMS FOR DIiPPING 112cups Ontario Strawberries élices angel food or pound cake 125 mL 25 mb 125 mL 50 mL 25 mb 15 mL 2 mL 15 mb 250 mb 25 mL 25 mb 25 mL 2 mL 75 mL 75 mL 25 mL 375 mL 2 Cireme Fraiche Sauce: In small bowl or jar, combine whipping cream and sour cream. Let stand at room temperature 8 to 24 hours or until thickened. Keeps in refrigerator for at least 1 week. Strawberry Rhubarb Sauce: In small saucepan, combine strawberries, rhubarb and sugar. Bring to boil. Cook, stirring, foi: 3 minutes or until soft. Combine cornstarch and water. Stir into strabrymxueCok1int or until thickened. abrymxue ok1mnt Sunflower Cnisp: In small skillet, 'combine butter, crushed cereal, sunllower seeds, wheat germ, brown sugar and cinnarnon. Cook over medium heat, stirring constantly, for 2 minutes or until lightly browned. Cool. Crush to break apart. Peanut Ginger Cruncli: Combine peanuts and ginger. At serving time, wash strawberries, leave hulis intact, and break. cake into bite-size pieces. Arrange on platter or tray. Place small dishes of Creme F'raiche Sauce, Strawberry Rhubarb Sauce, Sunflower Crisp, Peanut Ginger Crunch and Zesty Pepper on tray. To enjoy, dip strawberry or cake into either sauce and then into one of crunchy mixtures. Makes 4 servings. Preparation Time: 20 miÉnutes Setting Time: up to 24 hours for Creme Fraiche -4 a bb ti is perfect picnic Easy-to-tote Strawberry Fondue fare on romantic outing for two. DurhFor.daily pking conditions * phone: 655-4501 7th Conc o r 655-3217 0 Brougham ilrooklin H O (RS: No. 7 MWvy. Whltby 8a.mii. .8p..rn. PICKING SUBJECT TO WEATHER & SUPPLIES BRING CONTAINERS MEASU RED IN QUARTS (eg. 6qt. basket> v L 1 hick Your Own o Oshawa am