Wednesday, January 30, 2013

Strawberries and Cream Tea

Did you know that strawberries are native to North America? I've found them growing wild in Northern California and Washington state. Mostly, I've found them on the seashores. Where have you found them growing?

Wild strawberries are smaller than the big, watery, hybrid berries you'll find at the supermarket, but they make up for it with intense flavor.

Last year, I was lucky in that not many people came out to work in the community garden and we have a ginormous strawberry patch. I wanted to do something with them that didn't involve loads of sugar, so I dehydrated a bunch. They're delicious in trail mix and also in this lovely tea.

 I find that dried fruit teas take more plant matter than herbal teas. I use about 1/4 cup of berries to 1 cup of boiling water. Let the tea steep for a bit. Strain the berries out and use in another recipe, such as adding to a cake or pancakes.

You may want to reheat the tea gently if it has cooled a bit. It's tart but tasty at this point. You can drink it as is or add a bit of sweetener of your choice and cream product. I can't do dairy, so I use a nice thick homemade almond milk.

Mmmm, a cup of summer fairy magic in winter. 

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