Strawberry Patch🍓 Decoys

I had a beautiful green ceramic strawberry pot, with 🍓plants that survived from year to year.

my 🍓decoy

I kept it on our front porch and invited guests to help themselves. There wasn’t much fruit as our summers can be brutally hot, but we thoroughly enjoyed its presence.

Well, it broke early last spring ?? and I hastily planted them into an already established raised garden bed. They took off nicely but I had a LOT of competition for the berries. I couldn’t begrudge the tiny bunnies or the squirrels, but the birds have feeders.

More plants, I thought. More plants and there will be enough strawberries to go around. The runners from the original plants obliged me and I have a nice little patch this year.

But then I saw the birds going after the berries that haven’t even begun to ripen. What to do?🤔

And THAT’s when I thought to paint some small pebbles red like strawberries 🍓. Birds don’t like pecking hard things with their beaks. They’ll peck the rocks and not like it very much and leave my soon-to-be ripe berries alone. Right? right??

My strawberry 🍓 patch WITH decoys 😂

Worth a try and if nothing else I had a good deal of fun doing it.

Wish me luck and I’ll keep you posted

Fresh 🍓Strawberry Pie 🥧

Fresh Strawberry Pie

Nothing I like better than to buy a couple flats of strawberries in season, to make my favorite recipes 🍓

Fresh Strawberry Pie
★★★★★
Baked goods, Desserts
Makes 8 servings – source: Cooking Light
INGREDIENTS

Crust:
50 Reduced calorie vanilla wafers
¼ cup butter or stick margarine melted
2 tablespoons sugar
1 teaspoon grated orange rind
cooking spray
Filling:
2 cups ripe strawberries
½ cup water
⅔ cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
½ cup frozen reduced calorie whipped topping thawed and divided
(I used fresh whipped cream 🙂
DIRECTIONS

Preheat oven.

To prepare crust, place wafers in a food processor and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes, cool on a wire rack.

To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil and cook 5 minutes, stirring occasionally.

Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.

Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat, stir in lemon juice.

Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, spooning the remaining sauce over the strawberries.

Chill for at least 3 hours.

Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

Calories 285 (27% from fat); Fat 8.5 grams (sat 4.6g, mono 2.5g, poly 0.9g); protein 1.9 g; Carb 52.2g; Fiber 3.5g; chol 16mg; iron 1.2mg; sodium 146mg; Calc 42mg