after yesterday’s strawberry juicing fiesta, we were left with a bowlful of colorful pulp*. scanning the pantry for baked good inspiration, my eyes fell upon my stash of cupcake liners. (i tend to collect pretty muffin/cupcake tin liners much faster than i can use them - they just come in so many designs these days). and so… muffins it was!
*we at mother juice believe that a re-branding campaign may be in order for this word. the parts of the produce left after juicing are delicious and nutritious in their own right and deserve more than the less-than-colorful ‘pulp’ or unappetizing ‘remains.’ we’ve heard suggestions of ‘soul’, ‘zest’, and ‘mash.’ any thoughts?
there is possibly no type of fruit i love more than berries. all winter i get by with the frozen variation of strawberries, raspberries, and blueberries, waiting with excited anticipation for the day when heaping baskets of fresh berries arrive at the farmer’s market. generally, the first berry of the summer season to debut is the strawberry.
‘let me take you down / cause i’m going to strawberry fields’
this year, ellen and i ventured out to land’s sake in weston, ma on the first day of their season to pick fresh strawberries and enjoy some time on the farm.
back in the city, we juiced the strawberries along with a handful of blueberries and a few citrus fruits - lemon, orange, and grapefruit - for a summertime squeeze. if your berries are on the less-sweet side, you might want to increase the orange-to-grapefruit juice ratio to tone down the more acidic citrus flavor. drink up! strawberries are high in ellagic acid - a cancer fighting ally - as well as vitamin C.
stay tuned for more adventures in strawberry juicing as the season continues through the end of june! in the meantime, we’ll be sipping this delicious delight on the porch.