Something interesting to make out of strawberries?
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Something's been eating my strawberries
Comments (2)Nice grub. Last year my strawberries were all pretty much eaten before they were nice and ripe. I mostly see snails, Rollie Pollies (pill bugs) and stink bugs in my yard. This year I am growing about a dozen in containers on the ground. I have had much better success this way but the strawberries do seem to be a little smaller. I guess the size of them isn't as important since they taste so good. We are lucky enough that I can get a whole flat on my way home from work cheap since they are locally grown in large quantities. The home grown ones are more just for fun....See MoreSomething nibbling on my Strawberries
Comments (9)Steve: In my previous post I mention that the plastic is laid down first, and the strawberries are then planted through it. So that answers the question of how to get the plastic under the runners. It's already there. If it's not, then you will have to wait until you replant. When the plants runner, and you want to expand their numbers, wait until the runner forms a rosette of leaves, then cut a slit in the plastic and place the rosette in contact with the soil. It will root. Usually you will not want to root all your runners or the plants will become too crowded. I use the heavy 6 mil. construction grade plastic sold in 10 and 20 foot widths in the construction section of Lowes or Home Depot. It will last 3-5 years, maybe more. I would apply fertilizers to strawberries only if the plants appear weak and nitrogen starved. Most strawberries do fine without any fertilizers in good soil, but if any are needed the time to apply them is with the first flush of new leaves in spring. I know that commercial growers pump liquid fertilzers to the plants on plastic through irrigation systems. But that is not necessary for most backyard growers, and a heavy shot of nitrogen can cause bushy, leafy growth of the plants with reduced yield of berries. Don Yellman, Great Falls, VA...See MoreStrawberry Leaf Wilt, something safe?
Comments (4)In all the lists of disease of Strawberries I have looked at none has anything about Strawberry Leaf Wilt so whomever told you that mislead you. Take a sample of the problem, in a sealed plastic bag, to your local office of your state universities USDA Cooperative Extension Service for proper ID. Whether sulfur, which is what Green Earth is, was an appropriate "cure" is not something you can know until what you have is properly identified and any fungicide you uses will also kill off the beneficial fungi in your soil....See MoreSomething's eating my strawberries....thoughts?
Comments (11)If I lived near by the strawberry varmit would be me! ;* ) Something to consider (particularly if the culprit is birds)...try planting a mulberry tree somewhere else (not near the strawberries). It should be ripe with mulberries right about the same time as the strawberries are ready and would give them a more attractive alternative. You might also plant other wild berries like wild raspberries. Also might make sure they have plenty of water or otherwise they'll be attracted to the fruit for its water content too. This works especially well around tomato plants. In my experience, if they have plenty to eat and drink they will not be as attracted to your crops....See More
dcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agoplllog thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mplllog
6 years ago
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6 years agoann t -- I made something similar -- only mine is called Strawberry hazelnut pavlova roll. It's easy and delicious.
It's from a long ago Bon Appetit
Strawberry Hazelnut Rolled Pavlova...adapted from a recipe in Bon Appetit Magazine
1 cup egg whites (7-8 whites)
1 tablespoon lemon juice
2 cups superfine sugar
2 teaspoons cornstarch
1/2 cup hazelnuts, chopped
1-1/2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Preheat oven to 300 degrees. Line 18x12x1 inch baking sheet with buttered parchment paper. Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks. Gradually beat in 2 cups sugar and cornstarch. Continue beating until stiff peaks form. Spread meringue in prepared baking sheet, smooth top. Sprinkle hazelnuts over the meringue. Bake until the top is pale golden brown but center is still soft, 30-40 minutes. Let meringue cool for 10 minutes, then tip it onto a tea towel, paper side up. Carefully remove paper. Use a small knife to loosen edges if necessary. If it tears a bit don’t worry about it. You won’t notice it when the cake is rolled.
Combine chilled whipping cream, sugar and vanilla. Beat until thick. The cake is sweet so you can leave out the sugar if you prefer.
Let cake cool for 20-30 minutes. Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end. If the meringue cracks, don’t worry. Refrigerate for 3-4 hours before serving. Slice with a sharp serrated knife.
The crust doesn’t remain crisp for too long, especially when the roll is refrigerated. What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.
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6 years ago
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