In the heart of Noxubee County, out on Elon Road in Macon, there’s a pretty patch full of strawberries just waiting to star in a luscious dessert, fresh salad, salsa or summery drink. The sweet fruit is courtesy of Mother Nature and some hard work by Myron and Sheila Unruh and the folks at Lazy U Farm. Myron Unruh put about 10,000 plants in the ground last fall, and the harvest is coming in. For the fourth year, the Lazy U invites the public to harvest their own, or purchase already-picked fruit, when available. Strawberries are a highlight of their spring, just as their pumpkin patch and corn maze are during fall.
“We have people come out from the Columbus and Starkville, plus a lot from the air base,” said Unruh, who is usually working “from can to can’t” somewhere on the property. While strawberries are producing, pickers are welcome between 8 a.m. and 6 p.m. six days a week. For early birds, Unruh recommends starting after the dew has evaporated.
Strawberry plants can give fruit until June, depending on weather.
“But when it starts hittin’ 90 degrees, the berries start backing up, and all of a sudden, they’ll just quit — like a switch just cuts them off,” said the farmer who also grows corn, tomatoes, peas, beets, onions and more.
Why strawberries?
After a cold, dreary winter, strawberries are one of the first crops to announce spring and the prolific growing season ahead. On the health front, researchers have found them to be exceptionally beneficial. They’re loaded with vitamin C and manganese. They rank third among all commonly-consumed U.S. foods, based on serving size, as a source of antioxidants, according to whfoods.org, “The World’s Healthiest Foods.” Throw in their copper, potassium, biotin, vitamin B6 and other benefits, and it’s easy to see why the berries have been called a “superfood.”
When harvesting or buying berries, go for the bright red ones with no white or green around the stem. You want them fragrant, plump, with no soft spots. Remember, strawberries are highly perishable and don’t ripen after being picked. The U.S. Department of Agriculture recommends refrigerating them as soon as you get them home. They will keep for two to three days.
Back at the Lazy U
Spring strawberries jump-start the Unruhs’ season of visitors who come out for everything from birthday parties to field trips. The location at 5680 Elon Road in Macon can be booked for weddings, too.
Fall is an increasingly busy time of year, with groups flocking in for pumpkins, bonfires and hay rides. All this started with a visit from a county agent.
“He came out and told Myron that this needed to be agritourism,” said Sheila Unruh. “He brought another county agent in from Pontotoc; they fell in love with the farm. It’s a beautiful place out here.”
The Unruhs have several projects on their to-do list, including adding a barn to the farm. In the meantime, they continue to enjoy sharing the Lazy U with others, especially families.
“The children are what makes it so exciting out here,” Sheila Unruh said. “They love it.”
Editor’s note: Learn more about the Lazy U at lazyufarm.com or follow them on Facebook. Email [email protected], or call 662-361-0237.
STRAWBERRY CREAM CHEESE COBBLER
Prep time: 15 minutes
Cook time: 45 minutes
Makes 8 servings
1 stick (1/2 cup) butter
1egg, lightly beaten
1 cup milk
1 cup all purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 quart strawberries, whole, capped and washed
4 ounces cream cheese, cut into small pieces
n Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.
n Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries.
n Place in preheated oven and bake 45 minutes or until top is golden brown and edges are bubbling (Crust rises up and around the fruit, but fruit will still peek out of top).
(Source: justapinch.com)
STRAWBERRY SALSA
1/2 cup red pepper jelly
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon lime zest
1/4 cup fresh lime juice
1/4 teaspoon dried crushed red pepper
2 cups chopped fresh strawberries
1/3 cup sweetened dried cranberries
1 small avocado, diced
n Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice and dried crushed red pepper in a medium bowl. Stir in strawberries and sweetened dried cranberries; cover and chill 1 hour. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood.
(Source: myrecipes.com)
STRAWBERRY BREAD
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Makes 8 servings
5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan
1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
n Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
n In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.
n With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
n Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
(Source: marthastewart.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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