I find that I am spending more than my self-imposed allotted time here at SP & now I need to cut back a bit. To that end, I want to thank, in advance, everyone who responds to this Blog.
It is always such a blessing to have added insights & thoughts shared. I do appreciate the fact that others take the time to respond & share what they have gleaned/learned through their life walks.
Rest assured that I will continue to check back & read all comments & respond individually, as needed.
I did share the following tips on strawberries in a previous Blog; however, I deleted it (along with others). I thought a reappearance to be in order.
A few facts about strawberries:
They are not berries or fruit at all, but enlarged ends of the plant's stamen.
There are about two-hundred (200) seeds on the outside of each berry.
The berries are non-fat & low in calories, rich in vitamin C, potassium, folic acid, fiber, & vitamin B6.
American Indians allegedly invented Strawberry shortcake, mashing berries in meal to make bread the colonists enjoyed – those berries must have been wild strawberries since strawberries have been cultivated in America only since 1835.
In order to save as much of the fruit as possible when hulling the the inedible green caps - insert a larger plastic straw though the bottom of the berry – pushing it straight up. The green caps will automatically release from the berry.
Something I heard about that “inedible green cap” – I have heard it only once & have not read it anywhere – still, somehow it stuck with me. The green cap can be left on the strawberry when making smoothies. Doing so is unnoticeable in the drink & adds nutritional value.
I like to wash, air dry, & then spread strawberries (green caps on) on a cookie sheet for freezing. After each is frozen solid, I store them in airtight containers in the freezer. This really works well for using the strawberries in smoothies – they do double duty making the drink much thicker & colder.