Stepping Out

Basketfuls of berries

Day-tripping in the strawberry fields

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Strawberry lovers can rejoice. Those succulent berries are ripe for the picking right now and make for an enjoyable family outing. So get everyone together and venture out to one of the many u-pick growers for a day in the berry patch.
For Long Islanders, strawberry season reaches its peak with the transition from spring to summer, as the fruit grow and ripen, culminating in June’s brief picking season. There’s no better strawberries than the ones from our area farms, so skip those those supermarket berries while you can and head out to pick your own.
Expect the fields are crowded, so always call before you head to the farm A large turnout can pick a field clean before noon, so be sure to check first. A large turnout can pick a field clean before noon, so be sure to check first.
When you return with your bounty, prepare some yummy strawberry treats. These fresh gems are always terrific on their own, of course, but when used in a recipe, they’ll jazz up any meal.
Get inspired with these recipes:

Double Strawberry Cheesecake
Cheesecake takes on added flavor with the addition of some luscious berries.

Graham cracker crust:
1 1/2 cups graham cracker crumbs (about 9 1/2 crackers)
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

Filling and topping:
16 ounces strawberries
4 packages (8 ounces each) cream cheese, room temperature
1 1/4 cups plus 2 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1 cup sour cream
Prepare graham cracker crust:
Preheat oven to 350° F. Stir graham cracker crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 1-inch up sides of a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 300° F.
Then prepare filling and topping:
Hull 1/2 of the strawberries and puree in a blender or food processor. You should have about 3/4 cup puree. Beat cream cheese and 1 1/4 cups sugar in an electric mixer fitted with paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.
Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and center jiggles slightly. Remove from oven and let cool on wire rack 5 minutes.
Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
Using the remaining strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.

Classic Strawberry Shortcake
The quintessential summer treat is always in style.

2 tablespoons unsalted butter, at room temperature
1 package (16 ounces) strawberries
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons chilled unsalted butter, cut into small pieces
3/4 cups milk

Hull strawberries and cut each in half. Combine half of strawberries in a bowl with 2 tablespoons sugar. Combine cream and vanilla with remaining sugar and set aside. Stir cream occasionally to dissolve sugar.
Preheat oven to 350° F. Line a baking sheet with parchment paper and trace outline of an 8-inch circle. Set aside.
Whisk together flour, cream of tartar, baking soda and salt in a large bowl. With a pastry cutter or 2 knives, cut in 4 tablespoons butter until mixture resembles coarse crumbs. Stir in milk until dough just comes together. Pat dough into an 8-inch circle using outline on parchment paper as a guide. Bake about 30 minutes or until lightly golden brown.
Remove from oven and let cool 5 minutes on pan. Using a serrated knife, slice crosswise in half and carefully separate. Spread insides with remaining room temperature butter. Combine strawberries and cover bottom shortcake layer with half of the strawberry mixture. Replace top cake layer on bottom layer and cover with remaining strawberries. Serve warm, cut into wedges and drizzled with sweetened cream.

Where to Pick Strawberries:
You’ll find the majority of the region’s u-pick farms on the North Fork. Here’s a roundup of the best of them.
Before going picking it’s best to call ahead and make sure the u-pick fields are open and not over-picked. Remember to wear comfortable clothes and prepare to get messy!

Anderson Farms
1890 Roanoke Ave., Riverhead
9 a.m.-6 p.m. daily (no u-pick on Tuesdays)
(631) 727-2559
Condzella’s Farm Stand
Route 25A, Wading River
10 a.m.-5 p.m. daily
(631) 929-4697 or www.condzellasfarm.com
Garden of Eve Organic Farm and Market
4558 Sound Ave., Riverhead
9 a.m.-6 p.m. daily
(631) 722-8777 or www.gardenofevefarm.com
Glover Farms
633 Victory Ave., Brookhaven
10 a.m.-6 p.m. daily
(631) 286-7876
Lewin Farms
812 Sound Ave., Wading River
9 a.m.-4:30 p.m. daily, except Tuesday
(631) 929-4327 or www.lewinfarm.com
May’s Farm
6361 Route 25A, Wading River
9 a.m.-6 p.m. daily
(631) 929-6654 or www.maysfarmny.com
Patty’s Berries & Bunches
410 Sound Ave., Mattituck
9 a.m.-5:30 p.m. daily
(631) 298-4679 or www.pattiesberriesandbunches.com
Rottkamp’s Fox Hollow Farm
2287 Sound Ave., Calverton
10 a.m.-4 p.m. Thursday through Sunday
(631) 727-1786
Wickham’s Fruit Farm
28700 Main Rd., Route 25, Cutchogue
9 a.m.-5 p.m. Monday to Saturday
(631) 734-6441 or www.wickhamsfruitfarm.com
Windy Acres Farm
3810 Middle Country Rd., Route 25, Calverton
9 a.m.-4 p.m. daily
(631) 727-4554