Broccoli, Apple & Blueberry Salad

It is hard to believe it is officially fall! Our days have been extremely wet and hot on the farm and unfortunately, ripe apples struggle with that combination. While this is certainly not our best apple crop, we are not alone! Almost all of our orchard friends in the metro east and Southern Illinois are struggling with apple quality this year. That being said, every apple that has endured the harsh climate is a treasure to be had! I feel fortunate each time I take a bite and thank Mother Nature for not taking them all.

 This week, I wanted to make a spin-off of one of my favorites from our deli called Broccoli Crunch Salad. I explored the internet and found a couple different versions that included apples instead of bacon and I immediately started salivating! I rushed to our classroom kitchen test a few different recipes before arriving on this perfect combination. Our deli’s Broccoli Crunch uses a mayonnaise based salad dressing but I wanted to incorporate Greek yogurt in mine. A little Eckert’s honey adds a perfect sweetness to compliment the apple cider vinegar.

 I used Jonathan apples in this recipe but you could use any apple variety. This salad has great texture and flavor and it is such a beautiful salad. I am so excited to take it to my next potluck!!

Eat well this fall,
Angie

Broccoli, Apple & Blueberry Salad

Salad:
4-5 cups fresh broccoli, cut into bite size pieces
1 cup blueberries (about 6 oz)
¼ cup finely chopped red onion
½ cup dried cranberries
¼ cup sunflower seeds
2 large apples, chopped into bite-size pieces (use your favorite variety)

Dressing:
1 cup plain Greek yogurt
¼ cup Eckert’s pure honey
1 Tbs. fresh lemon juice
2 tsp. apple cider vinegar
1 Tbs. water
1 Tbs. poppy seeds

 In a large bowl, combine salad ingredients. In a canning jar, combine the dressing ingredients and top with lid. Shake well, then pour dressing over the salad. Toss to combine. Return bowl to refrigerator for at least 2 hours or up to 3 days. 

Eckert's Apple Brie Soup

Our classroom staff is busy preparing for our annual event of wine and apple recipes in our Belleville orchard! It is one of my favorite events of the year because our guests have a blast riding the wagon out to the orchard and tasting wines and foods among the apple trees. This year Grafton Winery will be joining us again to serve up one of their special apple desserts too. I can’t wait!

 Every year we change up the recipes and this year I am most excited about serving our Apple Brie Soup with apple slices and our bakery’s Irish Soda Bread. This recipe uses apples in a truly creative way. Brie cheese is a perfect complement to sweet apples and the stock gives the soup nice body. I am also calling for my new favorite heavy cream from a local family-owned dairy called Rolling Lawn. We have recently partnered with Rolling Lawn and I am impressed with the flavor and quality of their dairy products.

 This recipe requires a little extra time to slow cook the ingredients before gradually blending in the broth and cheese. I guarantee if you follow our step-by-step instructions and recommended cooking times, you will have yourself a soup that will steal the show! I can’t wait to see what our guests think about it tomorrow night!

Eat well this fall, Angie

Eckert’s Apple Brie Soup
3 Tbs. unsalted butter
2 large apples (about 1 pound), peeled, cored and cut into ½-inch cubes
½ large sweet yellow onion (about 1 cup), peeled, chopped into ¼-inch cubes
1 stalk celery (about ¼ cup), finely chopped
2 ½ cups of unsalted chicken stock or vegetable broth
2 Tbs. all-purpose flour
½ tsp. ground white pepper
1 tsp. ground ginger
1 tsp. ground cumin
8 oz. Brie cheese, rind scraped and removed; cut into 1-inch cubes
Kosher salt to taste
¼ cup Rolling Lawns heavy cream
Grated apple, unpeeled for garnish, optional

Melt butter in a 5-quart Dutch oven or large saucepan over medium heat. Add apples, onions and celery; cook and stir 8 to 10 minutes or until vegetables are soft. (Cooking until soft is important to get a smoother textured soup).

Turn off heat.

Sprinkle flour evenly over top of cooked vegetables. Return heat to low. Using a whisk, stirring constantly, and cook 2 minutes or until the flour is completely combined with mixture.

Gradually add stock while constantly stirring mixture with a wooden flat bottomed spatula. Stir in pepper, ginger and cumin. Bring mixture to a boil then immediately reduce heat to medium-low and cook 15 to 18 minutes; stirring occasionally.

Add cubes of Brie cheese. Stir gently until cheese is melted about 5 minutes. Remove from heat. Puree soup in batches in blender, food processor or immersion blender until smooth and well blended. Add salt to taste. Stir in cream with whisk before serving.

Note: This soup looks super cute when served in 4-ounce canning jars with Eckert’s unpeeled apple rings and Irish Soda bread.

Apple Cider Pancakes

In celebration of apple season finally being here, we asked Alex Caspero, Registered Dietitian, yoga teacher and blogger at Delish Knowledge to create a delicious fall inspired recipe for us highlighting our favorite fruit of the year.


This may be the most perfect weekend breakfast. A giant stack of warm apple cider pancakes, a mountain of soft, cinnamon coated apples and a generous pour of Eckert’s homemade apple syrup. Just add an oversize cup of coffee with my favorite book and I might stay on the couch all morning.

I’m a big believer in Saturday breakfasts, a tradition I take very seriously in my house. After a morning walk, bike ride or run together as a family, we head home to relax, plan the weekend and linger over a long breakfast. To me, it’s the perfect way to ease into the weekend; savoring time, trying new recipes and creating memories. While these special days can be few and far between during the busy summer season, we gear back up after Labor Day ends.

Though the weather is still hovering around 90 degrees, I’m all in for Fall. I’ve switched out my spring flowers for mums, pulled my boots out of storage and dusted off my slow-cooker. I’ve also scheduled a few afternoons to head out to Eckert’s for apple and pumpkin picking and stocking up on my favorite fall favorites like homemade apple cider, apple butter and apple syrup. We welcomed in the season this past Saturday with a batch of these cider pancakes. Tender, fluffy and layered with apples, I know you will enjoy them as much as we did.

If you have any extra pancakes, they freeze wonderfully. Simply wrap each cooled pancake in plastic wrap then place in a freezer-safe bag. When you’re ready to eat, remove the wrap and toast until warmed through. 

Apple Cider Pancakes
Yield ~14-16 pancakes

1 ½ cups all-purpose flour
½ cup whole-wheat pastry flour
¼ cup brown sugar
1 teaspoon ground cinnamon
1 ¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup Eckert’s Apple Cider
1 cup low-fat milk
1 tablespoon apple-cider vinegar
2 large eggs
¼ cup canola oil
1 teaspoon pure vanilla extract
1 cup shredded apples (from roughly ~3 small apples)
Eckert’s Apple Syrup, for topping

Apple Topping

3 apples, chopped
2 tablespoons brown sugar
2 teaspoons butter
1 teaspoon ground cinnamon

Place all ingredients for apple topping: apples, sugar, butter and cinnamon in a medium saucepan over medium-low heat. Cook, stirring occasionally until apples soften and caramelize, about 10-15 minutes.

While the apple topping is cooking, make the pancakes. In a large mixing bowl, whisk together the flours, sugar, cinnamon, baking powder, soda and salt. In a separate bowl, whisk together the apple cider, milk, vinegar, eggs, canola oil and vanilla extract until smooth. Stir in the shredded apples. Add the wet ingredients to the dry and stir together taking care not to over mix. The batter will be lumpy.

Heat a large griddle over medium heat and coat either with cooking spray or a teaspoon of oil. Using a ¼ cup scoop, pour pancake batter onto the griddle. Cook until air bubbles appear then flip and cook on the other side, about 2 minutes more.

Continue with the rest of the batter.

To serve, stack pancakes and top with apple topping and Eckert’s Apple Syrup. 

Late Summer Pork & Apple Salad

The days are still hot on the farm but Eckert’s apples are ready for pickin’! It feels like we are in limbo season because we are still harvesting some summer crops but starting to pick a few fall goodies as well. Last night I was in the mood to grill but I also craved to keep dinner on the lighter side. I love this Late Summer Pork and Apple Salad because it is packed with flavor and a refreshing dinner choice.
 

Grilling pork is always tricky because it easily becomes tough if over cooked. In this recipe, the pork is finished on the grill in a foil pouch. The foil locks in the flavor and generates some lovely juices to flavor the salad. You won’t want to skip this step because it ensures tender and flavorful pork.

grill.jpg

The rest of the recipe is pretty simple, aside from the complexity of flavors. I chose a blue cheese to add a creamy mouth feel and a little saltiness. Buttermilk Blue Affine is one of my favorites because it is made in America and it is aged for at least six months which gives it an earthy undertone. If you are not a fan of blue, try this recipe with feta crumbles or an aged cheddar, roughly chopped.

I used chopped Gala apples in the salad because that is what I picked on my drive home through the farm (I am super spoiled I know!). If Galas aren’t available, substitute another sweet apple like HoneyCrisp, Fuji or Red Delicious. Finally, I chopped up one of the remaining farm-grown turnips that was hiding in my crisper drawer and topped it all off with the delicious dressing. The dressing, made with Eckert’s Apple Cinnamon Jelly, pork drippings and Dijon, really rounds out the flavors of this yummy salad.

I hope you will give this recipe a try for yourself very soon!

Eat well this Late Summer/Fall,

Angie 

salad.jpg

Late Summer Pork & Apple Salad
3 Tbs. Eckert’s Apple Cinnamon jelly, divided
2 tsp. fresh thyme leaves, divided
½ tsp. fresh rosemary leaves, minced
½ tsp. fresh sage leaves, minced
3 boneless (¾-inch thick cut) pork chops
Kosher salt and freshly ground pepper
1/3 cup extra virgin olive oil, plus about 1 Tbs. more for brushing
¼ cup red onion, finely diced
1 Tbs. whole-grain mustard
1 Tbs. Dijon mustard
¼ cup apple cider vinegar
6 to 8 cups cleaned torn lettuce greens
1 unpeeled Gala or Fuji apple, diced
1 small Eckert’s turnip, peeled* and finely diced

¾ cup crumbled blue cheeseHeavy duty Foil for chopsPreheat grill to high. Mix 2 tablespoons apple cinnamon jelly with the 1 teaspoon thyme, rosemary and sage leaves. Set aside. Season pork chops with salt and pepper and brush with olive oil on both sides. Reduce grill heat to medium. Grill the chops until marked, about 3 minutes per side. Brush each chop TOP with the jelly-herb mixture (does not need to be brushed on both sides). Continue to grill until the chops are cooked through about 2 to 3 more minutes. Using a large enough piece of heavy duty foil, wrap the chops tightly. Return to the grill for about another 5 minutes. Food thermometer should read 165-degrees. Leave in foil and set aside to rest and cool slightly.

Whisk mustards, vinegar and remaining 1 tablespoon apple cinnamon jelly in a small bowl. Season with salt and pepper. Set dressing aside. Reserving the pork drippings, cut pork into bite-size pieces. Add lettuce, apple, turnip, pork, onion and blue cheese to a large platter or bowl. Take the reserved pork drippings and add to the salad dressing; mix well. Pour dressing on salad.

Makes 4 entree size servings.
*If using small, young farm fresh turnips, no need to peel. 

Baked Apples with Sweet Cream Cheese Filling

Apple season is in the air and I am thrilled to be revisiting my favorite fall recipes. I especially love to take a favorite recipe and make minor adaptations to it. This recipe for Baked Apples with Sweet Cream Cheese originally came from the Eckert’s Fall Cookbook (on page 74). I decided to make it with Gala apples since they are currently in season. This recipe would also be excellent with Pixie Crunch, Jonathon or Golden Delicious apples which will be ready for picking soon.

ingredients sized.jpg

The fun part of this recipe is hollowing out the apple. A coring tool makes this job much easier. And although it takes a bit of time to prep the apple, they make a beautiful presentation for this yummy dessert. I also adapted the original recipe to include a combination of goat cheese and cream cheese (which has broad appeal and tempers the tang of goat cheese). 

I love this dessert because it reminds me of a rich and creamy cheesecake. For those of us trying to eat fewer carbs or less gluten, it is a great way to get your cheesecake and eat it too! 

oven sized.jpg

Eat well this almost fall, Angie

Baked Apples with Sweet Cream Cheese  

6 Gala, Pixie Crunch or Jonathan apples
4 oz. fresh goat cheese, softened
6 oz. cream cheese, softened
½ tsp. fresh lemon juice
1/2 cup firmly packed brown sugar
1/2 cup raisins
3 Tbs. slivered almonds, toasted and chopped

Preheat oven to 375°F. Slice thin layer off top of each apple. Using an apple corer tool, remove the core to within 1/2 inch of bottom. (Do not core apple all the way through.) Carefully cut out a cavity in center of each apple about 1 1/2 inches across and 2 inches deep using paring knife or end of the corer tool. Mix cheeses, lemon juice and brown sugar until well blended and smooth. Stir in raisins and almonds. Spoon cheese mixture evenly into apples, mounding slightly. Place in parchment paper- or foil-lined baking dish. Bake 35-40 minutes. Serve hot or warm. Makes 6 servings.

Almost Peaches 'N Cream Cake
ingredients.jpg

Today, I am excited to share one of our most requested recipes! Our bakery has been making Peaches ‘N Cream Cake for more than a decade. It is our bakery’s best-selling product in the summer which is why we make it 80 cakes at a time. This time of year, customers stock up on Peaches ‘N Cream Cake and freeze it since we only make it during peach season. I have been trying for years to come up with something similar for the home baker so here is my best attempt.

I used a crumb topping from a family apple pie recipe and tweaked our Peachy Pound Cake from the Eckert Family Summer Cookbook by adding sour cream and more eggs. The resulting batter is very dense so be sure to follow the directions closely on mixing times and the order to incorporate ingredients.

After some recipe testing in our cooking classroom, I held a taste-off with our veteran staff members and they all thought the recipe tasted a lot like our bakery’s best-selling loaf. Last night I made the recipe again and tested it at home with Chris and the kids. They all thought the batter was a little denser and not quite as sweet as our bakery’s version. Chris suggested adding another ½ cup of sugar but I didn’t test that version yet.

I am anxious for you to try this recipe for yourself and decide. Let me know what you think!!

Eat well this summer,

Angie

P.S. Hurry on out to the Belleville Farm and pick some peaches! We will soon be winding down peach season and shifting gears to all apples! Click here for crop availability: 

Almost Peaches ‘N Cream Cake

Topping:
¼ cup granulated sugar
3 Tbs. all-purpose flour
¼ tsp. cinnamon
2 Tbs. unsalted butter, cold
1/3 cup finely chopped pecans

Batter:
1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour, stirred then measured
¼ tsp. baking soda
½ tsp. salt
½ cup sour cream
2 cups peeled and diced Eckert’s peaches

Preheat oven to 350 degrees. Combine topping ingredients in a small bowl and work with a fork or fingertips until crumbly.

For batter, in a large bowl, cream butter and sugar with a stand or hand mixer until light and fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, combine flour, baking soda and salt and whisk to incorporate. Add dry ingredients to the butter mixture alternately with dollops of sour cream. Beat well after each addition. Drain peaches if they have drawn juice before adding to batter.

Pour topping into two buttered 8” loaf pans (we used glass pans). Then, sprinkle topping over the batter in both pans. Bake for 60 minutes. Cool for 10 minutes before removing from pan and cooling on a wire rack. Slice and serve. Freezes well.

Blackberry Peach Sangria

Who can resist a pitcher of sangria bursting with fresh-picked summer fruits? This Blackberry Peach Sangria recipe will make you want to park yourself on the patio and put your feet up!

 This week, I made my sangria with fresh picked Eckert’s blackberries. With the end of blackberry season, looming I will be freezing lots of blackberries this week. I want to make sure I have plenty of blackberries and peaches in the freezer so I can make this recipe out of season too!

 By the way, blackberries are one of the easiest fruits to freeze. Start by rinsing and gently patting dry your berries. Place them on a parchment or wax paper lined rimmed pan, making sure to leave space between each berry. Then place the pan in the freezer for at least 24 hours. Remove pan and place frozen berries in a zip top bag or an air tight container marked with the date. Pull them out by the handful or the bag for use in smoothies and recipe like this one!!

Want to make this recipe kid-friendly? Follow the same directions without the wine. In fact, this recipe was developed by Eckert’s kids class cooking instructors. It was called a berry spritzer and our kid cooks adored it!!

 Drink well this summer,

Angie

Ingredients

15 fresh Eckert’s blackberries, cut in half                 
Eckert’s peaches, peeled & cut in chunks
1 kiwi, peeled & cut in pieces
1/2 bottle inexpensive Pinot Grigio or Reisling, chilled
1 1/4 cup lemon-lime soda, chilled
½ cup orange juice, chilled
½ cup lemonade, chilled
½ lemon, juiced
Mint leaves, optional

Directions

Place fruit in a punch bowl or large pitcher. Pour in wine, lemon-lime soda, orange juice, lemonade and fresh lemon juice. Gently stir. Serve in a jam jar over ice. Garnish with mint leaves. Serve immediately or refrigerate and serve within 4 hours for best flavor. Makes 8 servings.

 

Mexican Street Corn Off the Cob
Mexican Sweet Corn Ingredients

Eckert’s sweet corn is at its very best this week. Each night when we eat corn around the dinner table, I say “this is the best corn I have had all summer.” Then my kids tease me by saying “you say that every night Mom!” Oh but it is true this week! Each ear seems to taste better than the last.

Shucked Sweet Corn

We are corn purists in our house, meaning we don’t usually add much to our corn. The kids and I like ours with a small pat of butter and a light sprinkling of salt, while Chris prefers his completely unseasoned. When cooking fresh corn in the husk, just 90 seconds per ear in the microwave does the trick. If I am cooking four ears of corn, I set the microwave for six minutes. After removing the corn from the microwave, I let it rest for 3-5 minutes before shucking it under cold running water. This is my go-to method for cooking corn almost every summer evening.

Last night, I wanted to try something a little different. A few months back we held a Food Truck Inspired Cooking Class in the Belleville Country Store. The star recipe of the night was Mexican Street Corn (on the cob). Lana, our culinary expert, made me an ear and it was so delish, I have been thinking about it ever since. I wanted to repeat the recipe but try cutting the corn off the cob for a less messy eating experience.

Sweet Corn Broiled

Cheese, sour cream and mayo in this recipe add creamy richness to compliment the juicy sweet corn. And while I am usually a “clean” corn eater, this recipe makes me want to finish the whole dish all by myself. I hope you will give it a try soon and let me know what you think!

Eat well this summer,

Angie

Mexican Sweet Corn

Mexican Street Corn Off the Cob
½ cup mayonnaise
3 Tbs. sour cream
3 Tbs. minced fresh cilantro leaves
1 medium Eckert’s garlic clove, minced
1 tsp. chili powder, divided
¼ tsp. freshly ground black pepper
¼ tsp. cayenne pepper (optional)
4 tsp. lime juice, plus lime wedges for serving
½ cup (1-ounce) grated Ménage or Pecorino Romano cheese
2 to 3 Tbs. vegetable oil
½ tsp. kosher salt
6 ears Eckert’s sweet corn, husked

Adjust oven rack 5 inches from broiler element. Preheat broiler. Line rimmed baking pan with foil. While broiler is heating, combine mayonnaise, sour cream, cilantro, garlic, ½ teaspoon chili powder, black pepper, cayenne pepper, lime juice and cheese in a medium bowl. Set aside. In a small bowl, whisk together oil, salt and the remaining ½ teaspoon chili powder. Place corn on the cob on foil lined pan, drizzle with oil mixture and turn ears to coat evenly. Broil corn until well-browned on each side, about 5 to 6 minutes per side. Remove corn from oven and cool 10 minutes. Using a knife or corn stripper, cut corn from the cob. Use the back of the knife to extract the “corn milk” from the cob. Add corn and “milk” to the large bowl with mayonnaise mixture and combine. Pour corn mixture into a small oven safe baking dish. Place dish under broiler 5-6 minutes or until the corn is lightly browned about 2 minutes. Season with salt and pepper to taste. Serve corn with lime wedges and cilantro leaves.

Makes 6 servings. 

Blackberry Peach Crisp
Blackberry Peach Crisp - Ingredients

Wow! This summer is flying by and I haven't been keeping my usual baking pace! I love to make peach and blackberry custard pies, cobblers and crisps and I am just now realizing how little baking I have done this summer. I am determined to make it up to my family over the few remaining weeks of summer break!

Blackberry Peach Crisp - Ready to Bake

Last night I made a Blackberry Peach Crisp. I saw this recipe several months ago on the Food & Wine recipe site. I love apple crisp so this recipe is right up my alley. Eckert's peaches and blackberries steal the show in any dish this time of year. That being said, the crumbly topping in this recipe is divine. A combination of cinnamon, cardamom and nutmeg offer a gentle boost of flavor to Eckert's ripe and juicy fruit.

Blackberry Peach Crisp

Over the weekend, Ella helped me pick some of the most beautiful peaches of the year. (I love this picture with Rosie in the background surrounded by peaches. She adores Eckert's fruit!) By Tuesday, our peaches were soft and juicy making them perfect for this recipe.

Angie and Ella Eckert

This is the peak time to pick Eckert's peaches and blackberries. We only have another week or two of blackberries. Peaches will be available for another 3-4 weeks but why wait? They are picture perfect and downright delicious right now! Visit eckerts.com for crop availability and picking hours.

Eat well this summer,

Angie

Blackberry Peach Crisp

Ingredients:
2 cups Eckert’s blackberries
2 lbs peeled and sliced ripe Eckert’s peaches
½ cup granulated sugar
2 tsp. fresh lemon juice
1 cup quick-cooking oats
¾ cup all-purpose flour
¾ cup light brown sugar
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp ground cardamom
1/8 tsp. ground nutmeg
1 stick plus 1 Tbs. cold, unsalted butter, cubed

Directions:

Preheat the oven to 375 degrees. In a large bowl, gently toss the peaches, blackberries, granulated sugar and lemon juice. Pour into a 8 x 11 glass baking dish.

In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingers, mix in the butter until the topping is crumbly. Sprinkle topping over the fruit and bake for 50-60 minutes or until the topping is golden brown. Rest 30 minutes before serving.

I found this recipe on foodandwine.com

Peaches N' Cream Pie Pocket

This week has been just PEACHY at Eckert’s! We are opening Pick-Your-Own Red Haven peaches very soon. Click here for crop availability.

Peaches N Cream Pie Pocket Ingredients

The Red Haven peaches we have in the store in Belleville and Sappington, St. Louis are AMAZING! They are so sweet, there is no need to add sugar to a big bowl of freshly sliced peaches. My family has been eating them every night at dinner and they are just divine.

Peach Pie Pockets Unbaked

I was testing a new recipe this week for a play date the kids have this Friday. Both of the kids will be inviting friends over to pick peaches and I wanted to have a simple recipe for them to bake when we get back to the house. This recipe is fun because it gives kids a chance to make their own dessert.

Peach Pie Pockets - Ready for the Oven

Have you heard of a soft-skin peeler? It looks just like a potato peeler but it has teeth. The teeth grip the skin of the peach without compromising any of the sweet peach flesh. I will have the kids (carefully) peel their own peaches for this recipe. I think they will like the idea of filling the pie and then “painting” the crust with egg white.

Peaches N Cream Pie Pocket

Ingredients

4 Eckert’s frozen humble pie dough rounds
1 large egg, separated
3 oz cream cheese, softened at room temperature
3 Tbs. + 1 tsp. granulated sugar
3 large peaches, peeled and sliced

Instructions

Preheat oven to 400 degrees. Thaw humble pie rounds at room temperature for 15-20 minutes. In a medium bowl, combine the egg yolk, cream cheese and 3 tablespoons of sugar. Mix well. Divide mixture between 4 dough rounds and spread on one half of each round. Arrange peach slices on top of the cream cheese mixture. Fold over dough and pinch closed. Place pie pockets on a parchment lined baking sheet. Brush top crust with egg white and sprinkle remaining 1 teaspoon of sugar on tops. Bake 16-18 minutes or until crusts are nicely browned. Makes 4 pockets.

Homegrown Corn Salad with Feta & Herbs

Finally! Eckert’s homegrown corn is ready for the pickin’. Did you know Eckert’s corn is so tender that you don’t even have to cook it? My kids love to cruise down the hill from our house on the golf cart and pick it and eat it directly in the field.

corn salad ingredients

We have several different plantings of sweet corn and each planting can be picked for about three weeks. Staggered planting times, called succession plantings, allows us to have homegrown corn for pick-your-own and store sales from now until early September. And, boy are we grateful for the recent rains that are allowing all of our crops to grow and thrive in spite of the extreme summer heat.

Corn Salad

I love this recipe for Homegrown Corn Salad with Feta & Herbs which features corn cut fresh from the cob and I made it for the Eckert family’s 4th of July gathering on Monday. We met at Chris’ parents house on the Millstadt farm for a delicious family meal of fresh picked farm fruits and veggies and grilled meats from Eckert’s butchers. It was a yummy start to our evening of family conversations and an awesome fireworks show.

Come on out and pick some corn this summer at Eckert’s! You will be a-maze-d how good it is fresh from the field.

Eat well this summer, Angie

corn salad with feta and herbs

Ingredients

6 ears of corn
6 oz feta cheese crumbles
1 small spring onion or ½ shallot, finely sliced
1/3 cup kalamata olives
1 Tbs. + 1 tsp. white vinegar
¼ cup extra virgin olive oil
Pinch of Kosher salt
1-2 Tbs. parsley
1-2 Tbs. tarragon

Instructions

Cut corn from the cob with a knife. Using the back of the knife, scrape the cob to release any “corn milk.” Place corn in a medium bowl and add feta, onion or shallot, and olives. Drizzle vinegar and oil on top. Toss to coat. Add salt to taste and toss herbs in gently. Makes 8 servings.

Chicken Kabobs

Happy almost 4th of July! I bet you will be grilling this weekend so I decided to share a yummy kabob recipe this week. Eckert’s salad dressings make terrific marinades for pork and chicken kabobs. For this recipe, I used our Creamy Vidalia Onion Dressing but there are many more to choose from in our Country Store. The dressing gives the chicken a mild flavor, no worries, it will not be overly “oniony.” In fact, my kids didn’t even realize onions were involved!

fresh cut vegetables

Our homegrown veggies are abundant this week and I have been making salads every day with our farm grown squash, kale, onions, tomatoes, cucumbers, garlic and turnips. This kabob recipe calls for cherry tomatoes, squash, onions, zucchini and Eckert’s hand trimmed chicken breast. I began by marinating the chicken and veggies separately in Eckert’s Creamy Vidalia Onion Dressing for a few hours. Then I carefully threaded the veggies and chicken on metal kabob skewers. I prefer to put the veggies together on the ends of the kabobs and the chicken in the middle because it prevents the chicken from getting dried out on the grill.

kabobs ready for the grill

Next I hand the kabobs off to Chris, my grill master, and I go to work on sides. This week I have been enjoying Tomato Mozzarella Salad and Judy’s Creamy Tomato and Cucumber Salad. The kids have been devouring sliced blackberries (yes, you have to slice them because they are HUGE) and peaches tossed with tiny bit of sugar. You know it’s summer at the Eckert house when you have three colorful, fresh-picked side salads on the table!

chicken kabobs on the grill

Wishing you and your family a happy and safe 4th of July. If you are looking for something fun to do, come pick blackberries and veggies this week or weekend!

Eat well this summer, Angie

Grilled Chicken Kabobs

Ingredients

1 ½ lb Eckert’s Chicken Breast (about 3), cut into 2 inch pieces
1 cup Eckert’s Creamy Vidalia Onion Dressing
1 small homegrown zucchini, cut into 1 inch pieces
1 small homegrown summer squash, cut into 1 inch pieces
2 cups homegrown cherry or grape tomatoes
2 homegrown spring onions, cut into 1 inch pieces
4 Kabob Skewers

Instructions

In a glass bowl or zip top bag, combine chicken and ½ cup dressing, toss to coat. In another bowl or zip top bag, place vegetables and remaining ½ cup dressing, toss to coat. Refrigerate chicken and vegetables for at least 2-4 hours. Thread a skewer with 3” width of mixed vegetables, then thread a 3” width of chicken, and end with 3” width of vegetables. Repeat on remaining skewers. Discard remaining marinade. Grill kabobs on clean grates over medium-high heat for 12-16 minutes, turning multiple times throughout grilling time. Serve immediately. Makes 4 servings.

Three Cheese Blackberry Quesadilla with Peach Salsa
friends

It’s time to pick Eckert’s blackberries by the armload! There are more ripe blackberries in the patch than I have ever seen in my life and I am so excited about our record crop. When KSDK’s Show Me St. Louis crew came out this week to film a recipe, it was a no brainer… Three Cheese Blackberry Quesadilla with Peach Salsa was on the tip of my tongue, literally.

After picking a box of blackberries in under 5 minutes, I headed back to our cooking classroom to assemble my lunch. This recipe is perfect for a light lunch or as an appetizer before dinner. The three cheeses provide an creamy and tangy base for sweet, juicy blackberries. Sometimes I make my own peach salsa from the Eckert Family Summer Cookbook but today I just used our jarred peach salsa. It is a customer favorite and saved me some prep time. My fresh-picked lunch was so fast and oh so delicious, I couldn’t stop eating it.

I hope you will give this recipe a try if you are looking to take blackberries beyond the dessert course!

Eat well this summer, Angie

Ingredients

1 (4-oz) goat cheese log, softened
1 (8-oz) package cream cheese, softened
1/2 cup freshly grated Parmesan
1/2 cup carrots, grated
8 (8-inch) soft flour tortillas or 10 (6-inch) tortillas
2 cups fresh blackberries, cut in thirds
½ cup Eckert’s Peach Salsa

Instructions

Stir together softened goat cheese, softened cream cheese, and Parmesan cheese until blended. Add grated carrots; mix well. Spread cheese mixture equally on 1 side of 4 tortillas; top with drained blackberries. Place remaining tortillas on top.
Cook quesadillas, in batches, in a lightly greased large nonstick skillet or an electric skillet over medium-high heat 2-3 minutes on each side or until golden brown.Cut into wedges, and serve with Peach Salsa

Note: Cheese/carrot filling can be made 2-3 days ahead of time, covered and refrigerated. Remove from refrigerator about 1-hour before using to make it easier to spread.

Sauteed Kale with Garlic Scapes

Did anyone else make a resolution to eat more kale this year? I sure hope so! I have been seeing articles in magazines over the past few years identifying kale as one of the world’s healthiest foods because it is nutrient dense and low in calories. Raw kale is packed with even more than your recommended daily dose of Vitamins A, C and K along with a decent amount of other vitamins. It also offers protein and fiber without many calories.

kale-in-field

Have you ever heard of garlic scapes? Scape is a botanical term for a flower that produces its own stem, think daylily. Garlic scapes are treasured by professional chefs for their mild, unique flavor which I like to describe as a combination between green onions and garlic. We are growing garlic at Eckert’s and we allow some of the garlic to flower and produce scapes which can then be used to give a variety of dishes interesting flavor.

My favorite way to eat kale is fresh-picked and removed from it's stems. To make the texture of raw kale a little gentler, I fill a large bowl with kale leaves and massage a teaspoon of olive oil and kosher salt into the leaves before dressing it with one of my homemade salad dressings. Last night however, I tried a new recipe for Sauteed Kale and I enjoyed it tremendously in a combined bite of steamed potatoes and shaved Parmesan cheese. I began by harvesting kale and garlic from our Pick-Your-Own Vegetable Garden at Eckert’s in Belleville. As usual, I picked more kale than I needed because the kale is so beautiful and fun to snip! After a good rinse and pat dry, I stored my extra kale in a zip-top bag in the refrigerator (it will be good for up to 2 weeks).

ingredients for sauteed kale

At the stove top, I sautéed garlic cloves and very thin slices of garlic scape in olive oil for a few minutes so that they could flavor of the olive oil. Then I added the wine and the kale in two batches, allowing it to reduce so that the whole bunch would fit in the skillet. After a few minutes and a taste test, I was ready to add the vinegar, salt and pepper. I then tossed the gorgeous bright green kale before removing it from the heat. Just before serving, I sprinkled a very light dusting of sugar. In my opinion, this step nicely tempers the bitterness of cooked kale.

sauteed kale

To complete the plate, I served my sautéed kale with steamed potatoes, freshly grated Parmesan cheese and grilled chicken from our meat department. If you are looking for a healthy meal and an interesting way to enjoy fresh kale, give this recipe a try!

Eat well this summer, Angie


Ingredients

¼ cup olive oil
2 cloves garlic
1 garlic scape, cut thin on an angle (stem only, not the bud at the tip)
½ cup dry white wine or water
1 large bunch of Eckert’s kale, stripped from the stems and chopped roughly, about 6 cups
1 Tbs. red wine vinegar
Kosher salt, to taste
Fresh cracked pepper, to taste
granulated sugar, to taste

Instructions

In a large sauté pan over medium, heat olive oil, garlic and garlic scapes for about 3 minutes. Add wine and half of kale, toss kale. After first half of kale has reduced, add remaining kale and toss gently. Cover pan and allow kale to reduce for 2-3 minutes. Note: If you start to see browning on the kale, turn off heat. Remove kale from heat and toss with vinegar, salt and pepper. Transfer to serving bowl and dust with sugar. Serve immediately. Serves 4-6.

Summer Veggie & Sausage Pizza

I am in love with this recipe for Summer Veggie and Sausage Pizza with Kale Pesto! Chris and I devoured our slices last night with a glass of Pinot Noir. Oh my!!! We liked it so much, we will be featuring this recipe in the upcoming Wine in the Vineyard classes.

Our whole family looks forward to hosting Wine in the Vineyard annually. This one-of-a-kind event starts in Eckert’s classroom followed by a wagon ride to the vineyard adjacent to our home. Guests will adore sitting outdoors with an excellent view of the farm and vineyard while enjoying wine and food pairings. Our kids are super pumped about serving food that night and they will look so adorable in Eckert’s aprons!

This week I have been pondering recipes for Wine in the Vineyard and I really wanted to find a unique way to serve our farm grown veggies. In June, we harvest onions, garlic, kale, turnips and beets. And while I couldn’t get all of those in this recipe, I think I did a pretty good job of incorporating many farm fresh flavors! I also had a notion to include our house made polish sausage to compliment the veggies.

grilled-onions

Chris grilled the onions for me while I browned the sausage and whirled together the kale pesto. This was my first attempt at kale pesto and it is divine. My mind is wandering about pesto kale on chicken, potatoes and noodles….

kale-pesto

After the onions were cool, we sliced and topped the pizza with onion slices, raw corn, sausage and thin slices of Havarti and popped it in the oven.

summer-veggie-pizza

Our family has been enjoying Eckert’s gluten free pizza crust so that is what I used here. Your favorite crust could easily be substituted. And if you would rather not turn on the oven, you can also grill this pizza directly on the grates.  Either way you spin it, your yummy and unique pizza will undoubtedly impress the adventurous pizza lover!

Eat well this (almost) summer, Angie


Click here to make reservations for our special Wine in the Vineyards class

Ingredients

Kale Pesto
2 cups kale leaves, ribs removed and leaves chopped
1 tsp. Kosher salt
¼ cup olive oil
¼ cup toasted almond slivers
2 garlic cloves
½ cup grated Parmesan cheese
4 links Eckert’s fresh polish sausage (about 1 lb)
2 ears of corn, kernels sliced from the cob
3 spring onions with green tops
1-2 Tbs. olive oil
10 oz deli Havarti cheese, sliced thin
2 Eckert’s 12” Gluten Free Frozen Pizza Crust (or sub your favorite crust)

Instructions

Preheat grill to high heat and oven to 400 degrees. Remove sausage from the casings. In a small non-stick skillet, brown sausage until all pink is gone. Pulse kale and salt in a food processor until finely chopped (it will resemble pesto). Add oil to processor and pulse 4-5 times. Add almonds, garlic and Parmesan and pulse until well combined. Cut onions in half lengthwise, rub with olive oil and grill over high heat  for 5-8 minutes. Cool for 10 minutes before carefully slicing onion tops and bulbs. Spread crusts evenly with kale pesto. Distribute grilled onion pieces, corn and browned sausage evenly on top of pesto. Top with Havarti slices. Bake for 12-15 minutes. Serve hot or at room temperature.

 

Roasted Asian Spring Asparagus

The spring harvest of green asparagus has been excellent this year! My family has been making asparagus at least 3 times a week for dinner and believe it or not, it is the one vegetable both kids are excited to see on the dinner table.

I prefer to oven roast asparagus. I find the flavor is more intense and it makes for easy clean up when you use a pan lined in foil or parchment paper. Usually, I roast asparagus with olive oil and a sprinkle of Kosher salt but, when I am craving more complex flavors, I make Roasted Asian Spring Asparagus. This recipe paired with teriyaki marinated chicken breast and grilled pineapple makes for a delicious spring meal!

Eat well this spring,

Angie


Ingredients

  • 2 to 3 teaspoons sesame oil
  • 1 pound homegrown asparagus spears
  • 2 teaspoons sesame seeds toasted*
  • 2 teaspoons balsamic vinegar
  • 2 to 3 teaspoons Eckert’s Pure Honey
  • 2 teaspoons soy sauce or Tamari sauce
  • Dash of hot chili sauce such as Sriracha (optional)

 

Instructions

  1. Preheat oven to 450°F. Wash asparagus and trim ends as far down as they snap easily (1-2 inches). Place asparagus on a parchment-lined, rimmed baking pan. Drizzle oil on asparagus and roll to coat stalks and sprinkle with toasted sesame seeds. Arrange asparagus in single layer and roast 8-10 minutes, or until a fork pierces the stalks with little resistance.
  2. In a small bowl, whisk together vinegar, honey, soy sauce and hot sauce (if using). Drizzle on roasted asparagus and serve immediately.
  3. Make 4-5 servings
  4. *To toast sesame seeds, preheat oven to 350-degrees. Place sesame seeds in 4-ounce oven safe custard dish or ramekin. Roast 3-4 minutes or until the seeds are just starting to lightly brown. Remove immediately and cool.

 

 

 

Strawberry Cake with Strawberry Cream Cheese Frosting

Strawberry season is winding down at Eckert’s and I am trying to make the most of it by eating more than my fair share of fresh picked and sliced berries with a little dash of sugar. Today I decided to get a little fancier though by baking a strawberry cake for an afternoon party.

It’s hard to find a strawberry cake recipe that doesn’t call for a cake mix and I was determined to find one to break in my new personalized 9” x 13” baking pan! I searched all my cookbooks thinking I could find a scratch strawberry cake to no avail. After perusing some recipe blogs online however, I was thrilled to find a Strawberry Sheet Cake recipe from a blog called the Homesick Texan. I love her recipe because it is a strawberry version of the classic Texas Sheet Cake, one of my family’s favorite cakes!

I modified this recipe a bit by removing the lime from the frosting and using a gluten-free flour instead. After baking the cake, my whole house smelled like sweet, buttery goodness so much that I just wanted to take a bite of the air!
Today we celebrated a dear employee who is headed off to another state (We will miss you dearly Gail!!) This cake was a hit at our delicious buffet of celebratory desserts. Fresh strawberries are always a delight but I was glad I had a little extra time today to whip up this scrumptious cake instead.

If you are looking for a yummy strawberry cake, made from scratch, give this recipe a try!

Eat well this spring,

Angie


Ingredients

Scratch Strawberry Cake

  • 3 cups hulled and chopped strawberries
  • 2 cups of sugar plus 2 teaspoons, divided
  • 2 cups of all-purpose flour*
  • 1 cup unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk**
  • 1 tsp. baking soda
  • 1 tsp. pure vanilla
     

Strawberry Cream Cheese Frosting

  • ½ cup unsalted butter, at room temperature
  • 8 ounces of cream cheese, at room temperature
  • 3 cups of powdered sugar
  • 1/2 cup crushed strawberries (from above)
  • 1 tsp. vanilla extract

 

Instructions

Scratch Strawberry Cake

  1. Sprinkle 2 teaspoons of sugar and 1/4 cup of water over chopped strawberries. Let them sit for one hour at room temperature so they can release some of their juices. In a blender or food processor, crush the berries on a low speed for a few seconds. They should be juicy but still have some texture. Separate 1/2 cup of the strawberry mixture and set aside for the frosting.
  2. Preheat oven to 400 degrees.
  3. In a medium bowl, combine sugar and flour.
  4. Melt the butter on low in a saucepan, remove from heat. Whisk in eggs, buttermilk, vanilla and baking soda into the saucepan with the butter. Pour the liquid mixture into the bowl with the sugar and flour and stir. Add in one cup of the crushed strawberry mixture and stir until well incorporated.
  5. Pour batter into greased 9x13 inch pan and bake for 20 minutes or until a toothpick comes out clean from the center and cake is well-browned. Let it cool completely before frosting.

    Strawberry Cream Cheese Frosting
     
  6. With a stand or hand mixer, whip cream cheese and butter until smooth. Slowly add the powdered sugar until blended. Add the strawberries and vanilla. Spread over cooled cake. (If the icing is runny due to extra juicy strawberries, add a few more tablespoons of cream cheese to thicken it up.) Serve immediately or chill until serving time.
  7. *I made this recipe gluten free by substituting “Cup 4 Cup Flour.”
  8. **I made my own buttermilk by placing 1½ teaspoons white vinegar in a ½ cup measuring cup and filling the remaining space with 2% milk.
  9. This recipe originally found on www.homesicktexan.com and adapted slightly.

 

 

 

Eckert’s Fresh Strawberry Salsa with Baked Cinnamon Crisps

Who doesn’t love fresh fruit salsa?! This time of year, Ella and I love to make Strawberry Salsa with fresh pickin’s from the fields. Although the recipe is quite simple, you will be delighted by the complexity of flavors. We often serve it with our fresh made deli chips but if you are looking for something a little sweeter, try our recipe for Baked Cinnamon Crisps made from flour tortillas.

It has been raining quite a bit this week on the farm so we are very happy to see the sun today! Luckily our berries didn’t let the rain get the best of them thanks to our growing method called “plasticulture.” In plasticulture, strawberry plants are grown in raised beds of soil covered with a thin layer of plastic. The raised beds help drain excess moisture away from the plants preventing the berries from sitting in puddles of water during periods of rain. The plastic is also a great way to control weeds in the patch and to warm up the soil for optimum plant growth.  Thank goodness the sun came out today to ipen up lots of strawberries for this upcoming weekend.

Strawberry season will only last another week here at Eckert’s so hurry on over and pick some in our patch or grab trays of already picked berries from our Country Store in Belleville.  View Crop Updates for crop availability and hours.

And, if you happen to be awake bright and early this weekend, catch Ella and I making this recipe on FOX 2 on Sunday May 22, 2016 at 6:30am!

Eat well this spring,

Angie


Ingredients

For Cinnamon Crisps:

  • 5 flour tortillas (we used 6 inch)
  • Spray oil
  • 2 Tbsp granulated sugar (divided)
  • 1/2 tsp ground cinnamon
     

For Salsa:

  • 2 cups finely chopped Eckert's strawberries
  • 1/4 cup chopped avocado (about 1/2)
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp chopped fresh cilantro
  • 1/2 tsp lime zest
  • 2 Tbsp fresh lime juice
  • 1/2 seeded jalapeno pepper, finely chopped, optional
  • 2 tsp Eckert's Pure Honey
  • 2 Tbsp extra virgin olive oil

 

Instructions

  1. To make cinnamon crisps, preheat oven to 350 degrees. Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet. Spray with oil. Combine 1 Tbsp granulated sugar with cinnamon. Sprinkle wedges with sugar-cinnamon mixture. Bake for 10-15 minutes until browned.
  2. To make salsa, in a medium bowl, gently combine ingredients. Allow flavors to blend for 30 minutes. Serve with baked cinnamon crisps. Makes about 2 cups salsa. Serves 6 to 8.
Eckert’s Strawberry Chicken Salad

I have been baking all kinds of delicious strawberry sweets this week but I still can’t get enough of these spring jewels! So I decided it was time to incorporate berries into my lunch by making Eckert’s Strawberry Chicken Salad. We showcased this recipe in a recent Lunch and Learn class in our Cooking Classroom. It was love at first bite for our classroom guests! The sauce for the chicken salad adds a hit of sweetness, cayenne gives it a gentle kick and the fresh fruit makes it downright irresistible.

To save on prep time, I like to use already cooked chicken from our deli department and simply cube it. The amounts of the salad ingredients hardly need to be measured. Feel free to adjust them to your preference of fruit verses chicken. I like to serve this salad with Eckert’s fresh baked bread or on a bed of spring greens for those who prefer a low carb lunch.
If you are looking for a new way to enjoy fresh picked Eckert’s strawberries, give this recipe a try!

Eat well this spring,

Angie


Ingredients

  • 3 cups Eckert's stemmed sliced strawberries (clean and slice just before serving)
  • 3 cups medium diced cooked deli chicken
  • 2 to 3 stalks finely chopped celery
  • 1 stem with leaves finely chopped lovage (perennial herb) or 1/4 cup chopped celery leaves
  • 2 to 3 sprigs chopped mint leaves
  • 2 Eckert's spring onions (or green onion tops), chopped
  • 2 cups seedless grapes, halved
  • 1/2 cup regular mayonnaise
  • 1/2 cup plain regular or Greek yogurt or dairy sour cream
  • 1/2 cup heavy cream
  • Dash of dried cayenne pepper, optional
  • 1/2 cup toasted slivered almonds or chopped pecans, optional
  • 1 to 2 Tbs. brown sugar
  • Juice of 1 lemon (about 2 to 3 tablespoons)
  • Kosher salt
  • Fresh ground pepper
  • 4 to 5 slices Eckert's Irish Soda or Hummingbird Bread*

 

Instructions

  1. In a large bowl place chicken, celery, lovage, mint, onions, and grapes. Gently stir. Set aside. In small bowl, mix mayonnaise, yogurt, cream, cayenne pepper, brown sugar and lemon juice. Season with salt and pepper. Allow to set 10 to 15 minutes to blend flavors. Taste and adjust seasonings.
  2. Add dressing to the chicken mixture. Gently stir. Recipe can be covered and refrigerated for 48 hours before serving. Fold in sliced strawberries when ready to serve. Serve chicken salad with bread slices. Garnish with whole strawberries cut in half.
  3. *Recipe is for an open-faced sandwich. Add another slice of bread if desired.
  4. Makes 4 to 5 servings
Mile High Strawberry Pie
strawberry-pie-slice.jpg

Happy Mother's Day week! Our farm is buzzing with activity as we set up for our first weekend of Pick-Your-Own Strawberries, rides and a petting zoo for kids, delicious meals for everyone in our restaurant and a greenhouse bursting with blooms all at our Belleville location. I cannot wait for the weekend to get here! This week, I also wanted to test a recipe I had tucked away for Mile High Strawberry Pie before making it on Mother's Day for my mom. As with most recipes, we had to make it several times and tweak the ingredients to get to our most successful version. Boy, did our store staff love being a part of our sampling sessions! Thanks to lots of trial and error and input from our fellow baking friends, we revised the original recipe to arrive at this this deliciousness!

The big trick is to whip the ingredients for the full 20 minutes as the recipe calls for. Don't cut this step short or you will miss out on maximum fluffiness!! Another cool tip regarding blind (empty) pie crusts baking came from one our sales reps who is a second generation baker. He recommends baking empty pie shells upside down (see photo). Place a pie pan on both sides of the pie dough and bake it inverted the pan. This allows gravity to do a little work for you and reduces the amount the pie shell shrinks around the pan rim. Cool huh?

pie tin

I hope you will give this recipe a try with your fresh Eckert's strawberries. It makes enough filling for the pie and a few extra bowls of crust-less fluffiness the kids (or your gluten-free friends) will adore. Happy Mother's Day!

Eat well this spring,

Angie


Ingredients

  • 1 (9-inch) prebaked Eckert’s Pie Crust, cooled to room temperature


Strawberry filling:

  • 2 cups (½ quart or ¾ pounds) Eckert’s strawberries, washed and hulled, coarsely diced
  • ½ cup granulated sugar
  • ¼ tsp. cream of tartar
  • 1 large egg white
  • 2 tsp. lemon juice

Cream filling:

  • 1 cup cold heavy whipping cream
  • 2 Tbs. powdered sugar (sift first if clumpy)
  • 1 tsp. pure vanilla extract
     

Instructions

  1. Pre-chill a 3 quart glass or stainless steel empty bowl.
  2. Combine granulated sugar and cream of tartar in a clean, dry 4 quart glass or stainless steel bowl. Add diced strawberries, egg whites and lemon juice. Beat on low speed about 2 to 3 minutes. Increase speed to high and beat for 15 to 20 minutes or until the mixture has quadrupled in volume and is very high, light and fluffy.
  3. In the chilled 3 quart bowl, add powdered sugar and vanilla. Beat whipping cream mixture until stiff peaks form, about 5 to 6 minutes. Gently fold whipped mixture into the strawberry filling mixture.
  4. Immediately pour mixture into cooled pie shell, reserving about 3 cups of the strawberry mixture. Freeze pie immediately. With the remaining 3 cups, pour into small freezer proof containers, cover and freeze.
  5. Remove the frozen pie or cups from the freezer about 1 hour before serving. Garnish with fresh strawberries.
  6. Makes 1 pie (6 to 8 servings) plus 6 mini cups (1/2 cup).
  7. Note: This filling is very flexible and does not have to be a ‘true pie’. It can be poured into a 9 x 13 pan and served as a crustless, frozen strawberry dessert as well.