Locally Grown Fruits, Vegetables, Flowers and Plants!
Recipes
Asparagus Recipes: (click to read)
- Asparagus Soup
- Sugared Asparagus
- Oven Roasted Asparagus
- Chilled Sesame Asparagus
- Pasta with Asparagus
Strawberry Recipes: (click to read)
Also, see the notes below regarding Strawberry Jam
- Freezer Strawberry Jam
- Jean's Strawberry Jam
- Traditional Strawberry Jam
- No Cook Strawberry Ice Cream
- Strawberry Pie
- Strawberry Jelly Rolls
- Strawberries with Fluffy Cream Cheese Dip
Rhubarb Recipes: (click to read)
Summer Recipes: (click to read)
- Zucchini Nut Bread
- Basil Corn on the Cob
- Easy Peach Cobbler
- Eggplant Casserole
- Stir-Fried Corn
- Peach Ice Cream
- Corn Pudding
About Strawberry Jam
Strawberry jams may be either freezer jams, generally using uncooked berries, or traditional cooked jams. Freezer jams using uncooked berries have a lovely fresh taste, but don’t keep as long.
Strawberry Jam advice (The Vollmer Farm, in Bunn, NC)
People always ask about jam recipes, and although we’d love to elaborate on an age-old, handed-down family recipe, we can’t. Everyone we know uses the recipes on the inside of the Sure-Jell box. We can, however, give you a few critical tips:
- You can use either regular Sure-Jell or Sure-Jell Light for strawberry jam. Both can be found in the supermarket. We like to use Sure-Jell Light. It uses much less sugar and the jam is equally as good.
- Check the expiration date on the Sure-Jell box. Do not purchase if dated the same year you are making the jam, or you waste a lot of time for nothing.
- A “rolling boil” means really bubbling. Juice is flying everywhere. Wear your apron!
- Follow the directions precisely.