Strawberries are here and Blueberries are close behind!  No other state can compare when these two crops come in.  We have some of the sweetest and juiciest berries around.

Check out the Farm Fresh link below to find the Pick-your-own farms listed by county.  These farmers usually have berries already picked that you can purchase but if you have the time; I suggest picking a few for fun.  That’s a great sound when you pop that berry off and they are so sweet and warm straight from the field.  You will also see plenty of roadside stands this time of year. Or you can visit any of the Farmers Markets across the state.  So hurry up and get picking because it’s berry season in North Carolina!

Preheat oven to 325.  In bowl, combine 2 pt. blueberries, eagle brand and peel.  In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture.  Spread into greased 9 inch square baking pan.  In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly.  Add nuts.  Sprinkle over cobbler.  Bake 1 hour and 10 minutes or until golden.  Refrigerate leftovers.

• 1 crusty Italian roll cut into 12 slices
  
• 1 pint of fresh strawberries, hulled and chopped
  
• 1/2 small red onion, chopped
  
• 2 T. fresh basil leaves, chopped
  
• 2 t. balsamic vinegar
  
• 1 t. sugar/Splenda
  
• 1 t. olive oil
  
• 1/4 t. salt
  

Preheat oven to 350*, cook bread slices for 8-10 min. turning 1 time half way through.
Mix remaining ingredients together and refrigerate. Top 1 T on toast. Enjoy!

Crust:

• 72 honey graham crackers (about 18 sheets)
  
• 4 tablespoons sugar
  
• 4 tablespoons butter, melted
  
• 8 teaspoons water
  
• cooking spray

Filling:

Topping:

Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 1-2 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch spring form pan and a 10-inch pie plate.

Strawberry-Spinach Chicken Salad

Great recipe for a ladies lunch.  Add a cranberry muffin or scone and the meal is set. I found the roasted glazed pecans already packaged.  Leave off the chicken and you have a great  vegetarian meal.

• 1 (6oz.) package fresh baby spinach
  
• 2 cups sliced NC Strawberries
  
• 1 cup diced nectarines or peaches
  
• ¾ cup diced English cucumber
  
• ½ cup sliced red onion
  
• 4 cups coarsely chopped grilled chicken breasts
  
• 1 (3.5 oz.) package roasted glazed pecan pieces
  
• 1 (8oz.) bottle poppy seed dressing
  
• ½ cup sweetened dried cranberries
  
• ½ cup crumbled blue cheese

Toss together first 5 ingredients.  Top with chopped chicken and pecan pieces. Stir together poppy seed dressing, cranberries, and crumbled blue cheese; serve with salad.

Blueberry Sherbet

I love this recipe for spring and summer.  It’s light and refreshing.  I plan to try it with strawberries, blackberries and raspberries this year.

• 4 cups fresh NC Blueberries
  
• 2 cups sugar
  
• 2 cups buttermilk

In a food processor, combine the blueberries and sugar; cover and process until smooth.  Strain and discard pulp.  Stir in buttermilk.  Transfer puree to a 9 x 13 inch dish.  Freeze for 1 hour or until edges begin to get firm.  Stir and return to the freezer.  Freeze 2 hours longer or until firm.  Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.