CLEVELAND, Ohio (WJW) — Strawberry season is here and the flavor of strawberries is overflowing at Farmer Lee Jones Farm Market and Chef’s Garden. Fox 8’s Christy Capel hears sweet tips from Farmer Lee Jones on how to store strawberries to make them last longer and Chef Andy Shelley shares one of his favorite recipes using fresh strawberries. Farmer Jones invites you to attend upcoming events. Strawberry Festival It will be held at Farmer Jones Farm Market, 1517 Scheid Road in Huron, on Saturday, June 22nd from 9am-3pm. For more information on Farmer Jones farm, click here.
Scorched strawberry sauce
material:
- 3 quarts strawberries, washed and stemmed
- Perilla vinegar
- 2 cups red wine
- 2 cups white vinegar
- 1 cup sugar
- 2 cups shiso leaves
- Sugar (as needed)
- Salt and freshly ground pepper to taste
How to make burnt strawberry sauce:
1. Take 2 quarts of strawberries and arrange evenly on a baking sheet.
2. Turn the oven to high and grill the strawberries until they begin to brown, then set aside.
3. Cut remaining 1 quart of strawberries into quarters and set aside.
4. In a food mill, ricer, or food processor, process the charred strawberries into a coarse puree.
5. Mix the puree with quartered fresh strawberries.
6. Gradually add the sugar, vinegar, salt and pepper, mixing until all the flavor ingredients are balanced and delicious.
7. Pour this sauce over ice cream or shortcake.
How to make shiso vinegar:
1. Add red wine, vinegar, and sugar to a saucepan.
2. Heat over low heat until the sugar dissolves.
3. Once cooled, pour into a jar and add the shiso leaves.
4. Store in the refrigerator for at least 24 hours to allow the mixture to soak in.
