July 2016

Go Local for Strawberries.

Have you seen them yet? Those little bursts of sunshine calling out to you as you walk into Wegmans? Perfectly ripe summer strawberries are unlike anything else (except maybe Chambersburg peaches…those are pretty delicious).

Under the right conditions, strawberries are among nature’s healthiest foods. One word of warning, however. Conventional strawberries routinely make the Environmental Working Group’s “dirty dozen” list of fruits containing the highest concentration of pesticides. For that reason, it’s wise to spring for organic strawberries. Buying local organic strawberries at farmers markets or stores stocked with produce from local growers is the best way to know where your food is coming from and how it was treated before it reached you. If you do buy conventional berries, be sure to wash thoroughly before eating.

Summer Strawberry Pie

Once you’ve gotten your hands on some delectable local strawberries, delight your family, friends, or potluck with a perfect strawberry pie.

Ingredients

• 1 pie crust, pre-baked (here’s the perfect recipe)
• 1 pint ripe local strawberries
• 1 (3 oz) package strawberry Jell-O gelatin dessert
• 2 TBSPs corn starch
• 1 cup hot water
• 1 cup cold water
• 1/2 cup sugar

Preparation

• Prepare your pie crust and let it cool.
• Slice the strawberries and arrange in the pie crust.
• In a medium saucepan, mix Jell-O with corn starch.
• Cook over medium heat until boiling, stirring occasionally.
• Once boiling, pour the mixture over the strawberries.
• Place the pie in the refrigerator.
• Chill 3 to 4 hours, until the Jell-O sets.
• Serve with ice cream or big dollops of whipped cream.

Don’t forget to share!