Turn, turn, turn

I've always loved the scripture in Ecclesiastes 3:1-8, and how it was so beautifully put to music by The Byrds in "Turn, turn, turn". I use the words as a guide through the seasons of my life - that we can't do everything at once, but we CAN do each thing at different times in our lives and we shouldn't drag ourselves down or think less of ourselves because we aren't doing what someone else is doing.  Just do what the good Lord asks you to do at this time in your life!

 I thought of that song when Jeff and I walked the fields on this beautiful day and saw this:

Berries turning from green to that beautiful, sweet red

Aren't these pretty?  A lady came to the farm to pick strawberries for a wedding and she said she was going to use a balsamic vinegar on them.  I didn't get her recipe (drats!), but wonder if it was this one....

In this recipe for Balsamic Glazed Strawberries, fresh strawberries are coated with a shiny, crispy candy coating flavored with balsamic vinegar that shatters in the mouth. If you're not familiar with the combination of balsamic vinegar and strawberries, you might be surprised at how well they go together. The vinegar adds just a little acidity and tang to the otherwise sweet and juicy berries.

Yield: 24 glazed strawberries

Ingredients:

• 2 dozen fresh strawberries, washed and patted dry
• 2/3 cup water
• 1 cup granulated sugar
• 4 tbsp (1/4 cup) balsamic vinegar

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray, or alternately line a baking sheet with a nonstick Silpat liner.

2. Push a skewer or lollipop stick through the top of each strawberry.

3. In a small saucepan, combine the water, the sugar, and the balsamic vinegar. Stir the mixture over medium heat until the sugar dissolves, then turn the heat up to medium-high and insert a candy thermometer.

4. Continue to cook the mixture, without stirring, until it reaches 300 degrees F (65 C) on the candy thermometer.

5. Once at 300 degrees, remove the pan from the heat.

6. Working quickly, hold a strawberry by the skewer and dip it into the candy, until it is almost fully submerged. Remove it from the candy and hold it over the pan for a moment, letting any excess drip off. Rest the glazed strawberry on the prepared baking sheet to set completely.

7. Continue until all of the strawberries have been glazed. If the candy starts to get too thick, return it to the heat briefly, just to loosen it up—do not let it cook further!

8. These Balsamic Glazed Strawberries only last an hour or two, because the candy starts absorbing some of the moisture from the berries and soon starts to melt. Therefore, they should be enjoyed immediately after they are made.