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Wild strawberry "Yellow Cream"
Wild strawberry "Yellow Cream" - Fragaria vesca L.
The berries are creamy white, conical, very aromatic when ripe, which simply "melt in your mouth"!
Perennial, yellow, sweet and fragrant berries.
A very productive remontant variety of small-fruited garden strawberries, what harvested from June to autumn.
Forms a compact bush 15 cm high.
Flowering and fruiting occurs in June and continues until late autumn.
Grows well in any conditions, prefers light partial shade. Differs in winter hardiness, drought and disease resistance.
Grow best in medium heavy soil, can be grown in a rock garden.
Strawberries are rich in iron, copper, manganese, molybdenum, zinc, iodine, potassium and other. They contain carbohydrates, organic acids, vitamins C, B and P.
The berries are creamy white, conical, very aromatic when ripe, which simply "melt in your mouth"!
Perennial, yellow, sweet and fragrant berries.
A very productive remontant variety of small-fruited garden strawberries, what harvested from June to autumn.
Forms a compact bush 15 cm high.
Flowering and fruiting occurs in June and continues until late autumn.
Grows well in any conditions, prefers light partial shade. Differs in winter hardiness, drought and disease resistance.
Grow best in medium heavy soil, can be grown in a rock garden.
Strawberries are rich in iron, copper, manganese, molybdenum, zinc, iodine, potassium and other. They contain carbohydrates, organic acids, vitamins C, B and P.
* Wild Strawberry is a forest and forest-steppe plant: it's hard to find an adult or a child who isn't familiar with this berry...
It grows everywhere in sufficiently light coniferous and deciduous forests, on forest clearings, along edges, in meadows, among shrubs, in grasslands and on slopes, and even in the mountains.
Several ecotypes of wild strawberry are distinguished, each associated with specific climatic conditions and different geographical habitats: forest, meadow, northern rock, southern mountain, southern spring...
If you transplant such types into cultivation, they will retain all the characteristics of their parents for many generations: they will not "degenerate" or change if you propagate them by "runners" or seeds.
The appearance of the strawberry is well-known to everyone – it's a low perennial with an erect, densely hairy stem and trifoliate, hairy basal leaves on long petioles. The flowers are bisexual, white, and gathered in a small umbel-like inflorescence. From the thick rhizome, adventitious roots and long shoots – "runners" – emerge.
The fruit is aggregate and false (a pseudocarp), formed from the fleshy, juicy receptacle that enlarges upon ripening and is fused with the calyx. Embedded in the fruit's pulp are the true fruits – small, dry, and yellowish achenes, which crunch between your teeth.
Fully ripe berries are bright red, especially on the sun-facing side. Ripe strawberries have excellent taste qualities, although some populations may have a characteristic, slightly bitter aftertaste.
* The Wild Strawberry is an excellent compass. Before picking the berries, look at how they are positioned on the stem: the ripest fruits will always be on its southern side, while the white-green (unripe) ones will be in the shade ("on the north").
On one side, the berry has a more intense color – it "tanned" faster where the sun's rays fell. Consequently, the red side of the berry points south (similarly, you can determine the cardinal directions on a cloudy day by examining the fruits of raspberries, blackberries, and wild roses – they also ripen earlier on the southern side).
* A variety of wild strawberry – the Alpine strawberry (Fragaria vesca var. alpina), gave rise to several strawberry cultivars. Their fruits are much smaller than those of the garden strawberry (pineapple strawberry - Fragaria ananassa), transport and store much worse, but have a stronger and richer aroma, close to that of their "ancestor".
* Kompote is an excellent drink in every respect!
It quenches thirst perfectly, replenishing the body with vitamins, organic acids, and other beneficial substances contained in the berries or fruits from which it is made. Furthermore, it provides a charge of simple carbohydrates, giving energy and good mood to both children and adults. And kompote holds a very special place on the holiday table. Any celebration becomes brighter and merrier if the hostess treats guests to homemade kompote instead of store-bought drinks...
So, while it's the season of berry and fruit abundance, don't forget to make kompote for the winter. It's very simple: you can make kompote from almost any berries (raspberries, currants, cherries, strawberries, cranberries, lingonberries, etc.) or fruits (plums, apples, pears, grapes, apricots, peaches, etc.), and also by using various combinations of them (for example, a very common mix for kompote is chokeberry + crab apples).
As you can see, the choice is vast – to suit every taste!
We will need glass jars (most commonly used are 2L and 3L) for sealing and their corresponding lids.
Naturally, the jars must be thoroughly washed and sterilized: in an oven or over a steam bath.
Place your berries and fruits into the jars: opinions differ here – some like to fill the jar almost "to the brim," but in this case, you get a relatively small amount of actual kompote (i.e., the liquid part), although the taste is more concentrated. Before drinking, such kompote can be diluted to the desired strength.
Filling the jar by 1/3 to 1/2 (and sometimes even just 1/4) is considered optimal, and even in this case, you often want to dilute the kompote with water...
Pour boiling water into each jar until full, and cover loosely with lids or clean saucers. Wait until the jars have cooled enough to handle with bare hands. Then, pour the liquid into a saucepan and add 200 grams of sugar for each 2-liter jar, and 300 grams for a 3-liter jar, respectively. Stir thoroughly and bring to a boil. Immediately pour this freshly boiled sugar syrup back into our jars and seal tightly with the lids.
You can store it in a cellar, or even at room temperature – nothing will happen to it. Drink it chilled. It's also very tasty to drink kompote mixed in equal parts with sparkling mineral water.
* Strawberry Dumplings (Balls).
12 strawberries, 60g vanilla sugar, breadcrumbs, 1kg cottage cheese (quark), 5 eggs, 2-3 sprigs of mint.
For the sauce: 6 egg yolks, 20g starch, 40g honey, 1 packet of vanilla sugar, 200ml heavy cream (33% fat).
Press the cottage cheese through a sieve, add 4 beaten eggs, sugar, and breadcrumbs. Mix and divide into 12 flat cakes.
Sprinkle the work surface with breadcrumbs. Place 1 strawberry in the center of each flat cake and shape it into a ball.
Beat the remaining egg, dip each ball into it, then roll in breadcrumbs. Cook the dumplings in boiling water with sugar (1 tbsp sugar per 1 liter of water) and mint until they float to the surface.
For the sauce, bring the cream to a boil, add vanilla, honey, incorporate the beaten yolks, and thicken with starch.
