Thanks so much Don -- this helps to hear. At least I know its nothing we did. And its good to know they freeze well, as we have lots of freezer space. The production on these 100 plants is unbelievable though... Any suggestions for what to *DO* with frozen strawberries (other than frozen strawberry margaritas? :-) ) On a positive note, I made some strawberry "agua fresca" with them today and it was fantastic. Basically -- fill a blender container half full with strawberries, then add water to about 3/4 full, along with a few Tbs of sugar. Blend, then strain, and have the most refreshing strawberry water ever! Emily

I have been putting compost (home made so there are lots of live things in it) for several years on my strawberries in the fall. They are very sweet. Think it may be rough on them strawberries to be in plain clay or peat moss.

I am so making this on Friday for our out of town guest that will be here for the weekend. I've been thinking of what dessert to make and here it is! I thought about Molten Lava's or a flourless chocolate cake but this is way better for so many reasons. I can make it on Friday! Thanks for the clarification on the dough.

This is from findarticles.com which is pop-up hell so here it is: Shooting Star Strawberry-Lemon Curd Pie 1/2 cup butter or margarine 1/2 teaspoon grated lemon peel 1/2 cup lemon juice 1 cup sugar 3 large eggs Press-in lemon crust (recipe precedes) 1/2 cup cornstarch 1 1/2 quarts hulled strawberries, rinsed and drained In the top of a double boiler over simmering water, melt butter with lemon peel, lemon juice, and cup sugar. Whisk in eggs until blended, then stir until mixture thickly coats a spoon, about 5 minutes. Set aside cup lemon curd. Spread remaining curd into crust; chill uncovered. In a blender or food processor, puree remaining sugar, cornstarch, and strawberries (a portion at a time, if needed) until smooth. Pour into a 2- to 3-quart pan. Stir over mediuin-high heat until boiling rapidly, 6 to 7 minutes. Place pan in a larger bowl of ice water. Stir often until thick enough to flow heavily when pan is tilted, 15 to 20 minutes. Spoon into crust. Drop 6 or 7 spoonfuls of reserved lemon curd, well apart, on strawberry filling. With tip of a chopstick or knife, draw lemon curd in swirls into strawberry mixture. Chill, uncovered, until set to touch, at least 3 hours. If made ahead, cover and chill until next day. To serve, push from rim and set on a platter. Serves 8 to 10. Per serving: 372cal.; 5.2g protein; 18g fat(IOg sat),- 50 g carbo.; 184 mg sodium; 126 mg chol