In Loganville, Ga, there lies a picturesque seven-and-a-half acre plot of land where John Washington tends to over 120,000 strawberry plants in preparation for the spring rush.
Last year, tens of thousands of families migrated to Washington Farms to pick gallons upon gallons of straight-from-the-vine strawberries.
“One of the things we pride ourselves in is that this is a fun and wholesome family activity,” said John Washington, owner of Washington Farms.
But, droves of locals aren’t flocking to Washington Farms just for the strawberries. The farm delightfully churns out buckets of fresh homemade strawberry ice cream.
“We really feel like people are making memories at Washington farms. We’ve been doing this for 22 years, and we’ve built a lot of friendships in that time,” said Washington.
Visit WashingtonFarms.net for more information about hours, pricing and upcoming events.
Not your momma’s Strawberry Recipes
Strawberries are not only delicious, but versatile. From roasted strawberry ice cream to strawberry rose butter, here are a few fun and simple recipes to get you thinking more creatively about strawberries.
Roasted Strawberry and Buttermilk Ice Cream
This is almost a no-cook ice cream recipe, so it”s easy and as good as it sounds.
- 1 pint strawberries, hulled and sliced 1/2-inch thick
- 1/3 cup sugar
- 3 tablespoons fresh lemon juice
- 1/2 cup Whole milk, well chilled
- 1/2 cup buttermilk, well chilled
- 1/2 cup Granulated sugar
- 1 cup Whipping cream
- Preheat the oven to 350°. Combine the strawberries and sugar in a baking dish and roast 10 minutes.
- Cool, then puree strawberries and lemon juice in a blender or food processor. Blend 1/3 cup of the puree with all other ingredients until smooth. Stir in remaining puree.
- Cover and chill in freezer at 2-3 hours. Add mixture to ice cream maker and freeze according to manufacturer”s instructions.
Strawberry Cream Biscuits
A slightly sweet delight, somewhere between a scone and a southern biscuit. Perfect for any meal.
- 2 1/4 cups unbleached all-purpose flour, plus extra for the counter
- 1 cup chopped very ripe strawberries
- 1/4 cup (50 grams) granulated sugar
- 2 tsp coarse turbinado sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in medium bowl. Gently stir in strawberries with a wooden spoon. Stir in the cream until dough forms, about 30 seconds. You can use a stand mixer on a low setting. Turn the dough out onto a floured bench and form into a ball. Knead dough until smooth, about 30 seconds.
- Shape the dough into a 1/2- to 3/4-inch-thick circle. Cut biscuits into rounds of desired size and place on baking sheet. Sprinkle with turbinado sugar and press lightly into top of dough. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through if required by your oven”s temperament.
Strawberry Rose Butter
Strawberries, like many fruits, are members of the rose family, so the harmony of this compound butter shouldn”t be a complete surprise.
- 1/4 cup frozen strawberries
- 1/2 cup softened butter
- 2 tbsp powdered sugar
- 2 tbsp finely chopped organic rose petals
- Combine mashed strawberries with butter and powdered sugar in a bowl. Fold until smooth. Use a mixer for a more whipped texture.