Guess what we did today? We went out to Dover, FL and picked strawberries. Right now they cost $1 for 2 quarts, so we picked 6 quarts. The next time I go back and will plan ahead and have more room in the freezer so I can get enough to make freezer jam.

After the berries, we went down the road to a big hydroponic farm and picked spinach, snap peas, sweet snow peas, carrots, radishes, tomatoes, cucumbers, squash, cucumbers, hot peppers, sweet red peppers, basil, parsley, thyme, sage, oregano, rosemary, and a little watercress. Yum. I’m planning a big salad and some fresh sauces this weekend.

Anyway, in honor of the strawberries:

Strawberry Pie 

INGREDIENTS:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1/4 cup strawberry gelatin powder
2 drops red food coloring, optional
1 1/2 quarts strawberries, sliced (reserve a few for garnish)
1 pie shell, baked, 9-inch
whipped cream or topping

PREPARATION:
Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used.

Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.