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July 18, 2019

7/5/2019 1:07:00 PM
Oh, it's berry picking time!

It is definitely berry picking time, whether at a berry parch, the Farmer's Market or your garden. When I was growing up we had a big berry patch and spent most of the morning picking and putting them in quart-size wooden containers to sell when steady customers called to see if the berries were ready. They always brought the containers back when more berries ripened. When we were picking, I think I ate more than I put in containers, and yes there was always plenty for us. I think of the wooden quart-size boxes that were brought back to be re-filled with the sweet, juicy, red berries. We recycled and didn't even know it, way back then.

This year,  and years past, I wore the same jeans with red stains on them. Do I wash them? I do, but I don' scrub the daylights out of them. I guess the stains remind me of days gone by. Getting a little nostalgic there, Alice.
I laugh to myself and think....it's tradition.

Obviously we have strawberry recipes today, starting with...


1-1/2 cup sliced fresh strawberries
1/3 c. sour cream
1-1/2 T. sugar
½ t. vanilla
¾ c. whipping cream
1 pint strawberries, whole if small, cut in half if they're large

 In a blender, combine first four ingredients. Cover and process until smooth. Transfer to a medium bowl. In another bowl, beat cream until stiff peaks form (don't over-beat or you'll get butter....laugh here!) Fold into strawberry mixture. Cover and refrigerate for one hour. Serve with fresh strawberries or other fresh fruit. Makes about 2 cups.
Another dip for strawberries.


2/3 c. non-fat yogurt
3 T. toasted slivered almonds, finely chopped
2-1/2 T. honey
2 pints strawberries
Whisk all ingredients until smooth except strawberries. Serve in a small bowl to accompany berries. Makes ¾ cup. Note: A nice look would be to have a large plate with the bowl of dip in the center surrounded by berries.


This dessert is so-o-o good. It’s a bit putzy but absolutely worth the time involved!

1- 8 oz. pkg. cream cheese, softened
1/3 c. sugar
1 c. sour cream
1-1/2 t. vanilla or 2 t. imitation vanilla
1- 8 oz. container whipped topping, thawed
1- 6 oz. prepared graham cracker pie shell
3 c. fresh strawberries, halved lengthwise, trying to use the same size berries
1/2 c. whipping cream, whipped as a garnish - optionalns or walnuts, optional

In a medium bowl, beat cream cheese until smooth. Gradually beat in sugar. Fold in sour cream and vanilla just until combined. Turn into pie shell. Arrange berry slices around edge of pie, adding additional slices overlapping first ring of berries until you have used all the berries. Makes 6 servings. Note: If you to prefer to make your own graham cracker crust, combine 1-1/4 c. crushed graham cracker crumbs (16 squares) with 1/4 c. sugar and 1/3 c. melted butter. Press mixture on bottom and up sides of a 9-in. pie pan. Bake for 8 minutes at 350 degrees Cool completely.


1-10 oz. pkg. Romaine salad greens or 8 c. torn Romaine
1-1/2 c. cooked, cubed chicken
1 – 11 oz. can mandarin oranges, drained well
2 c. sliced strawberries
1 small red onion, thinly sliced into rings, cutting rings in 1/4 in. pieces, about 3/4 cup
1/2 c. slivered almonds, caramelized
1/2 c. prepared creamy poppyseed dressing

Toss Romaine in large bowl with chicken, oranges, strawberries and onion. Transfer to pretty salad bowl. Drizzle with dressing, folding in lightly. Sprinkle with almonds. Makes 6 servings. Note: To caramelize almonds, heat almonds and 3 T. sugar in a non-stick skillet on medium heat for several minutes or until sugar is golden brown, stirring constantly. Spread onto a baking sheet or waxed paper, separating pieces with a fork; cool.

Thought for the Day: It is horrifying that we have to fight our own government to save the environment.

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