There’s something almost sinful about that first slice of fresh, homemade, sweet strawberry pie. Whipped cream at the ready, the crust crumbles and flakes at the mercy of the fork, pinkish red juices escape, and the flavors culminate in that perfect moment when the bite hits your lips – sheer bliss.
Heart-shaped and as juicy as a good love story, strawberries are the darling of spring’s transition into summer. Sweet and tart in equal doses, the fruit is the focus of many a delectable dessert – and even provides fresh fodder for savory dishes.
Local strawberries are only around for the month of June, so avail yourself of this succulent bounty while you can.
Delectable Dynasty
Marilyn Pearson has been making strawberry pies from scratch for 21 of the 22 years she has owned Marilyn’s Bakery in Hobart, Ind. With that much experience, her work speaks for itself: Marilyn’s Very Berry Pie, a combination of blueberry, blackberry, red raspberry and strawberry, was named Best Pie East of the Mississippi for 2007 by the Pie Across America Tour Awards.
“Indiana blueberries and strawberries are so naturally sweet, we’ve had to adjust the sugar in our recipes when we use local,” says Barbara Tracy, Marilyn's daughter and business partner. And that’s Marilyn’s mission – to use only locally grown fruits.
What makes a good pie? Pearson’s motto is “it doesn’t have to be elaborate to be an incredible-tasting
pie. Just make it your own by adding a signature touch.” Marilyn’s Bakery, 8960 E. Ridge Rd., Hobart, Ind.; 219-962-2253; marilynsbakery.com
Savory Sweets
Judy Kite-Gosh is a firm believer in exciting cooking and sustainable dining.
She left her position as the executive director of a trade association in Chicago to pursue her love of food and open Kite’s Kitchen and Retro Café in New Buffalo, Mich.
“I wanted to be where everything grew. I can’t envision a spot better than New Buffalo for wonderful local produce,” she says. In her catering business, retail bakery and café, Gosh uses local organic meat, poultry, eggs and produce. “My food tastes the way it was meant to taste.”
Gosh calls her style American Melting Pot
cuisine; pairing fruit with meat, especially pork, is a natural, she says. “I work with seasonal fruits. So in June, I make strawberry-rhubarb chutney to complement pork loin.”
The ingredients are a fresh fusion of flavors: cider vinegar, brown sugar, raisins, lemons, bell peppers, onion, garlic, ginger, cayenne pepper and sliced strawberries at the end so they don’t break down.
Stop by the café for a bite of Gosh’s strawberry-rhubarb chutney dishes, and savor the fresh local flavors. Kite's Kitchen and Retro Café, 801 W. Buffalo St., New Buffalo, Mich.; 269-469-1800
Strawberry Affair
Celebrate the budding of the
berries – and their sweet, tart and tangy flavor – at Johnson's Strawberry Farm in Hobart, Ind. Every June, the Strawberry Madness Festival is jam-packed with rides into strawberry fields, a picking contest, a bake-off, live music and more. Admission is free. Be sure to bring your strawberry best.
Hobart, Ind.
Strawberry Madness Festival
June 7, 8 a.m.-6 p.m.
Johnson's Strawberry Farm
8950 E. Ridge Rd.
219-962-1383; johnsonsmarket.com
Farm Fresh
There’s nothing quite like pies and pastries made with fruit fresh from the vine. Here’s a list of U-Pick and Ready-Picked strawberry farms in LAKE country:
Burek Farm
0381 E. CR-400 S.
La Porte, Ind.
219-393-5080
Garwood Orchards & Farm Market
5911 W. CR-50 S.
La Porte, Ind.
800-588-0260;
garwoodorchard.com
Johnson's Strawberry Farm
8960 E. Ridge Rd.
Hobart, Ind.
219-962-1383
Rosey’s Berry Farm
1066 N. CR-1150 W.
Michigan City, Ind.
219-874-2981
L.H. Piggott & Girls Family Farm
3824 E. Napier Ave.
Benton Harbor, Mich.
269-944-5531; tomatofresh.com
Stovers Farm Market and U-Pick
7608 US 31 N.
Berrien Springs, Mich.
269-471-1401; stoversfarms.com
Earl's Berry Farm
1630 Blue Star Hwy.
Fennville, Mich.
269-227-2074; earlsberries.com
Dutch Farm Market
6967 109th Ave.
South Haven, Mich.
269-637-8334
Fresh Strawberry Whipped Cream Pie
Ingredients:
1 quart fresh, ripe strawberries
2 cups strawberry gel (available in grocery stores or
made from scratch at Marilyn’s Bakery)
1 (9-inch) baked pie shell
2 cups whipped cream or whipped topping
Recipe:
-Clean and slice strawberries. Place in a large bowl and fold in strawberry gel.
-Transfer strawberries to baked pie shell. Mound whipped cream decoratively on top.
Makes 1 (9-inch) pie.
SOURCE: Marilyn’s Bakery, Hobart, Ind.
Pie Dough
Ingredients:
3 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1½ cups vegetable shortening
1 tablespoon vinegar
1 egg
6 tablespoons water
Recipe:
-In a large bowl, mix together flour, sugar and salt. Cut in shortening until mixture resembles small peas.
-In a small bowl, combine vinegar, egg and water.
-Add egg mixture to flour mixture and mix just until
it comes together. If it’s too dry, add a little water. Wrap in plastic and chill for at least 2 hours.
Makes enough for 3 (9-inch) shells.
SOURCE: Marilyn’s Bakery, Hobart, Ind.
| 
subscribe today!
