The fields of strawberries were huge with PLENTY of beautiful, red strawberries ripe for the picking. It was the perfect activity for both of my toddlers (when did that happen?!) and honestly, myself because who doesn't love fresh picked strawberries? There were enough rows of strawberries that it didn't feel crowded and we had a row all to ourself! SEVEN pounds later (and quite a few in our belly) we paid and went over to the playground and sandpit to play. After some swings and some digging, our bellies were ready for some food so we walked over to the food truck where they had delicious bbq right by the greenhouses of fresh flowers.
We quickly ate up all of our bbq and enjoyed some ice cream before packing up to head home. As if the adventure wasn't fun enough, one of the best parts has been using up all the strawberries.
My husband took a stab and made the strawberry pasta from Rose's Luxury (amazing) and tonight, we made strawberry ice cream (even more amazing). I'm pretty sure this farm will be a new addition to my must-do's every spring!
Strawberry Pasta from Rose’s Luxury
1 can San Marzano tomatoes
1 pint strawberries
3/4 tsp salt
1/2 tsp crushed chili flake
Pinch of sugar
Big splash olive oil
1/2 tsp fresh cracked pepper
1. Stew together tomatoes and strawberries for about 30 minutes on medium-low, until reduced a little.
2. Add salt, crushed chili flake, pinch of sugar and big splash of olive oil.
3. Blend slightly with immersion blender and finish with fresh cracked pepper.
4. Serve over spaghetti.
Source: Rose’s Luxury
Strawberry Ice Cream
2 cups whole milk
2 cups heavy cream
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups mashed fresh strawberries
1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.