Strawberries, Luscious Strawberries May 2000

Picture by Russ Austtin

It’s been a year since we last picked berries and just the thought of it gave me a burst of energy as I cleaned out the coneflower bed.  What a mess can grow in a short time.  I look forward to the time when these beauties will be in bloom alongside the road and I hope I have set some white ones (called White Swan) in with the purples.

The picking day arrived and we were up earlier than usual, after all we had to cross the waters  (Coosa River, that is) to get to the berry patch.  Now, we’ve learned to do wildflowering at 55 miles an hour and what an enjoyable ride we had.  Ferns of all kinds were in the ditches along the traveled road and then there was that beautiful hill covered with Bird’s Foot Violets.  Oh I wanted to stop, but no time.

Arriving at the Norris Farm we couldn’t believe our eyes – row after row of well-kept strawberry plants and hanging literally full of berries.   Just to see this sight was worth the drive.  It took no time to fill the gallon buckets and soon we were  on the way to the Windy Knoll. Arriving here with six gallons the work started.  I had already washed the jars for strawberry preserves and before you knew it we had put up 16 jars of varying sizes.  We like the freezer-type best and they have to set out 24 hours before going to the freezer.  I kept remembering the strawberry pizza my friend had made a few years ago and, of course, soon I was on the phone asking for the recipe.

With the preserves made and several bags of sugared berries in the freezer, the pizza making began.  It was a hit with all who were privileged to get a taste.  Strawberries are just another delicacy of spring and country living.

Strawberry Pizza

• 2 cups self-rising flour
• 1 cup finely chopped pecan
• 2 sticks margarine
• Topping:
• 1 (8 oz) cream cheese
• 2 cups fresh strawberries (reserve two to three berries for garnish)
• 1 16 oz Cool Whip
• 1 cup confectioners’ sugar

Mix flour, margarine and pecans.  Press on a 12 inch pizza pan.  Bake at 325 until brown.  Cool .  To make topping — mix cream cheese, Cool Whip and slowly add sugar.  Slice berries into preceding and stir.  Pour onto cooled crust.  Slice remaining berries on top. Chill and enjoy!!