Summer Strawberries

I love raised beds!

They are great for containing strawberries. As you may know, strawberries send runners out to multiply. Even a raised bed can get overcrowded and the runners will try to “jump the fence”. 

Overall, a raised bed is a great way to grow strawberries. It also makes it easy to add compost and to fertilize when needed. Mushroom compost mixed into the bed every fall, when the leaves start to brown is a great way to balance the bed and keep it full of life throughout the winter. Depending on your location, they will sometimes even keep their green leaves! When June and July come, these strawberries perform miracles. This was the best year by far with my everbearing strawberries. I’ve never seen them so big and so sweet too!

I noticed that I have at least 4 runners per plant, so this year I’m going to share some plants with my friends. I start by grabbing a few starting pots and adding compost. Then I place them in the raised bed and drop the runner in the pot and push them in firmly. When roots begin to take hold, simply cut the runner and you’re ready to donate!

Compost

Mushroom compost works well, but a good mix from my garden compost bin added in with the topsoil is always a plus. I like to use the lasagna approach to the raised bed. First, start with a layer of cardboard on the bottom to keep the weeds at bay. Water that in well and then add some wood chips. Topsoil and compost mixed with a little sand to keep things loose and prevent large clods from developing. Every year repeat this process. The compost usually decomposes by half. You’ll usually need to add 2-4 inches. Be careful not to cover the crown of the root with compost as this can cause the plant to rot and die.

Straw

Once the berries are planted, cover them with about six inches of straw. Be careful that you use something that hasn’t been sprayed with herbicide or pesticide before baling. Watering over straw that has chemicals in it can severely stunt or kill them before they even get started. Allow a little green leaf to peek out from the straw so it can get light. This will force an upward growth at the beginning and lead to a very healthy plant.

Recipe

Who doesn’t love strawberries in season? Recently I grabbed a bag of these from the freezer (one of the best ways to preserve) and satisfied the hunger for Angel Food Cake topped with strawberries and whipped cream. Here’s the recipe.

ANGEL FOOD CAKE

• 1¼ cups cake flour
• 1½ cups confectioners' sugar
• 12 egg whites (1½ cups)
• 1½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 cup granulated sugar
• 1½ teaspoons vanilla
• ½ teaspoon almond extract

Heat oven to 375°. Stir together flour and first amount of sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt on high speed until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle flour-sugar mixture, ¼ cup at a time over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10x4 inches. Gently cut through batter.

Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool.

Strawberry Topping

Thaw a gallon bag of frozen garden strawberries in a small pot on the stove top over low heat. Add in 4tbsp of sugar and 1tbsp of corn starch and stir until mixture thickens. Pour over angel food cake and add a scoop of your favorite cool whip.

HAPPY GARDENING! ENJOY!