Sautéed Mushrooms in Olive Oil
January 4, 2012
Stuffed Eggplants – Karniyarik
January 4, 2012I grew up in a small town called Atca in the Aegean region of Turkey. I was lucky to be born in a beautiful place with beautiful people where life was simple and pure.
With Menderes river going thru the region, crops were plenty: Olives, cotton, all sorts of fruits- figs, grapes, peaches, you name it!
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| In September cotton is ready for harvest |
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| Â Famous golden figs from Aydin region |
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| Traditionally, season’s first olive oil is tasted with dry figs… |
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| Sweet, aromatic Mandarin oranges |
Strawberries were mostly wild. They were small, sweet and incredibly aromatic. Yes, we  had strawberries, but, they were not one of the major crops of the region. Over the years, however, my hometown became famous for its strawberries. Now, they have an annual “Strawberry Festival” complete with parades, games, pie contests and even a beauty contest where a cute local belle is crowned with a basket of strawberries in her hand.
Here’s my recipe for Strawberry Preserves. Enjoy!
Ingredients:
- 1 lb of fresh strawberries
- 2 cups sugar
- 1 tablespoon lemon juice
Directions:
Wash, hull and drain strawberries. Cut each strawberry into half. Place them in a large bowl. Pour sugar over the strawberries, set aside for about 2 hours. Strawberries will release their juices.
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| Strawberries covered with sugar in a bowl |
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| Strawberries release their juices |
Place the contents of the bowl into a pot, bring to a boil over medium heat. Lower the heat to slow and let it simmer until the berries are translucent. When white foam forms on the top, remove it with a spoon. Add lemon juice, stir and cook for another minute. Remove from heat. Let it cool to room temperature. Put the preserves in jars, keep in the refrigerator.
Afiyet Olsun! Bon Appetit!
