Maybe The Beatles had it right when they sang “Strawberry fields forever.”

Because if it’s June, it’s strawberry time here at Orr’s Farm Market.

Here are some random strawberry facts:

  • Did you know there is an average of 200 seeds per strawberry?
  • Strawberries are a member of the rose family.
  • The average American eats 3.4 pounds of fresh strawberries every year, according to the Department of Agriculture
  • Pregnant women should eat a lot of strawberries because studies show that birth defects, like spina bifida, can be significantly reduced
  • In France, it’s a tradition that newlywed couples consume a strawberry soup for their morning meal.

The strawberry is a pretty versatile fruit. It can be used, of course, in desserts, but it can also find its way into savory dishes. Just google strawberry recipes and you’ll have so many to choose from that you won’t know what to do. We did the same thing and we found this one from Southern Living Magazine that made our mouths water.

Strawberry-Pretzel Icebox Pie

Serves 8

For crust:

  • 2 cups finely crushed pretzel sticks
  • 3/4 cup butter, melted
  • 1/4 cup firmly packed light brown sugar

For filling:

  • 2 cups sliced fresh strawberries
  • 1 (14-ounces) can sweetened condensed milk
  • 4 ounces cream cheese, softened
  • 4 tablespoon plus 1 teaspoon strawberry gelatin (1/2 (3 oz) package)
  • 2 cups heavy whipping cream, divided
  • 1/3 cup granulated sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. For the crust, in a bowl, stir together first 3 ingredients. Dump into a lightly greased 10-inch pie plate. Press firmly press on bottom, up sides and onto the lip of the dish. Bake 10-12 minutes or until lightly browned.
  3. Remove from oven to a wire rack, and cool completely (about 30 minutes).
  4. To make the filling, in a food processor, process strawberries until finely chopped. Stopping to scrape down sides as needed.
  5. In a mixing bowl, add condensed milk, cream cheese, and gelatin. Beat at medium speed with an electric mixer until smooth. Add strawberries, beat at low speed just until blended.
  6. In a separate bowl, beat ¾ cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture.
  7. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm
  8. After firm, in a mixing bowl, Beat the remaining 1 ¼ cups whipping cream at high speed until foamy. Gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Is that recipe not reason enough to come down and buy a couple pints of strawberries?

We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

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