1 1/2 – quarts fresh Getting’s Garden strawberries

1 – 9 inch baked pie shell or graham cracker crust pie shell

Glaze:

1 cup crushed strawberries

1 cup sugar

3 tbsp. cornstarach

1/2 cup water

1 tbsp. butter

1 tbsp. lemon juice

Directions: Mix crushed berries, sugar, cornstarch and water in a saucepan. Cook over medium to high heat, stirring constantly until the mixture boils. Add the butter and lemon juice. Put remainder of the strawberries into the bottom of the baked pie shell. Pour cooked glaze evenly over the sliced or whole berries in the baked pie shell. Refrigerate. When ready to serve, top the pie with cool whip or whipping cream. Enjoy!

1 red onion – thinly sliced

1 pint of Getting’s Garden strawberries, sliced

Dressing:

2/3 cup sugar

1/2 cup milk

2 tsp. poppy seeds

1 cup mayonnaise

1/4 cup sugar

Mix dressing well (blend in blender) pour over other ingredients when ready to serve.

1 tablespoon lime juice

1 teaspoon sugar

1 1/2 ounces of white rum

1/2 cup crushed ice

Blend 10-20 seconds. Serve in a chilled cocktail glass!

1 cup unsweetened vanilla yogurt (can be low fat or regular)

1/2 cup almond milk ( can also use regular milk, soy milk)

1 banana

2 tablespoons honey

1 popsicle molds that holds six popsicles ( you can find these online or at a dollar store)

Place strawberries, banana, yogurt and milk together in a blender and let it rip until well blended.  Pour into popsicle molds and let freeze approximately 3-4 hours.  This is a great way to get kids to “eat” their fruits.

4 oz. softened Philadelphia cream cheese

1 pkg. Dream Whip prepared or you may use Cool Whip

¾ cup powdered sugar

Filling:

1 ¾ cup water

1 cup sugar

2 heaping tablespoons cornstarch

4-5 cups Gettings Garden Strawberries cut up

1 – 3 oz. pkg. strawberry jello

Mix cream cheese, Dream Whip (or Cool Whip) and powdered sugar. Put in bottom of baked crust.

Filling: Boil water, mix sugar and corn starch until well blended and add slowly to boiling water. Cook until thick and clear. Add jello and stir to dissolve. Cool. Add Gettings Garden strawberries. Pour over cream cheese filling in pie shell and refrigerate.

2 packages instant vanilla pudding mix according to directions

2 quarts of Gettings Garden strawberries sliced

1 large container of Cool Whip

Layer in a punch bowl – 1/3 cubes of cake, 1/3 pudding, 1/3 Cool Whip and repeat layering 3 times ending with Cool Whip on the top. Garnish with whole Gettings Garden Strawberries.

Prepare syrup ahead by bringing 3-4 Cups sugar per quart of water to a full, rolling boil. Cool to refrigerator temperature.

Place prepared fruit in sturdy, leak proof containers, and cover with cold syrup, leaving a one-inch head space. Seal, label and date containers and freeze.

Click here for steps on freezing sliced strawberries.

Method A (retains flavor best) – Sliced Strawberries

Slice berries into bowl or pan. Use one cup sugar to seven cups berries, or more sugar if you like fruit extra sweet.

Sprinkle sugar over fruit; using large spoon, mix gently until some juice is drawn from fruit and most sugar is dissolved. Avoid breaking up fruit.

Pack berries and juice into containers, leaving one inch head space for expansion during freezing.

Click here for steps on freezing whole strawberries.