Alpine Strawberries

A strawberry plant is a wonderful addition to any outdoor area. Whether you have a large backyard, a small patio garden or something in between, it can do wonders for your space.

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New Heavy Farm

A strawberry plant is a wonderful addition to any outdoor area. Whether you have a large backyard, a small patio garden or something in between, it can do wonders for your space. A group of strawberry plants creates a beautiful, edible ground cover that will protect other plants in excessively sunny areas. They also produce runners as they grow, which will increase the size of your crops year after year. We have two types of strawberry plants:

The strawberries you pick at harvest time are delicious. They are glossy and firm, with an excellent flavor and an enticing aroma. These strawberries are perfect for fresh eating, freezing for later, or making a variety of sweet treats. They’re good for you, too — strawberries are packed with vitamin C, fiber, antioxidants and more.

Nutrition

Carbs  7.7 g

Sugar  4.9 g

Fiber   2 g

Fat  0.3 g

Recipes

Eton mess cheesecake

If you’re after a summer dessert to impress, try this decadent Eton mess cheesecake filled with creamy mascarpone, topped with meringues and strawberries

  1. Butter a 20cm springform cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs – or blitz in a food processor. Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.
  2. Using an electric whisk, beat the cheeses, sugar, vanilla seeds and a pinch of salt until thick and smooth. Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight.
  3. Half an hour before serving, put the strawberries in a bowl with 2 tbsp icing sugar, the balsamic and scraped vanilla pod. Mix once, then leave the strawberries to soften slightly and release their juices. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée – or blitz in a food processor.
  4. To serve, run a knife around the outside of the cheesecake, release it from the tin, then top with the strawberries dotted with the meringues, crushing some as you go. Drizzle over the purée and decorate with flowers, if using.

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