Ingredients:

2 cups Lyman strawberries (stem removed)

3 Lemons juiced

¼ cup Fresh mint chopped and bruised

3/4 cup Raw sugar

2 tbsp Honey

6 cups cold Water

Ice

Directions:

In a large pitcher, add the strawberries, mint and sugar.  Using the back of a large spoon crush the strawberries into the sugar and mint until the juices bleed out and dissolve the sugar.  Add the lemon juice and honey and mix.  Stir in the cold water and top it off with the ice.

This is a great refresher on a hot day.

For the adults, you can spice it up with a splash of bourbon, gin, or tequila for a fun party drink.

Ingredients:

1 pint sliced Lyman strawberries

8 oz. sliced brie

6 sliced sourdough bread

3 oz. butter

Directions:

On a flat griddle, melt the butter and layout the 6 slices of bread on the griddle.  Place the sliced brie on 3 of the slices and strawberries on the remaining 3 slices of bread.

When the brie starts to melt into the bread, flip it onto the strawberry cover slices.  Remove from the griddle and enjoy it while it's warm and gooey.

Ingredients:

1 Quart Lyman’s Strawberries sliced

¾ cup brown sugar

½ Tsp vanilla extract

Additional needs: pan spray, wax paper

Directions:

Preheat the oven to 250 f.  Crumble the brown sugar to remove any chunks.  Toss the sliced strawberries with the brown sugar and vanilla extract in a medium bowl.  Allow to rest for 15 minutes so excess liquid bleed out of the strawberries.  Remove any extra liquid.

Spread the strawberries out on a wax papered and spray  greased sheet pan.  Try not to overlap the berries.  Bake in the oven for 25-30 minutes or until sugar starts to caramelize on the berries.  Remove from the oven and allow to cool before enjoying.

These make a great snack by themselves or are perfect oven ice cream and breakfast cereal

1 pint Lyman’s Strawberries

1 Jalapeno

½ diced red onion

3 tbsp fresh mint

1 lemon juiced

1 tsp salt

½ tsp granulated garlic

3 tbsp olive oil

Directions

Dice the strawberries into small pieces.  Finely chop the jalapeno, removing the stem and seeds.  Finely chop the mint leaves.  Combine all the ingredients in a medium sized bowl and toss until everything is evenly mixed.  Cover with plastic wrap and refrigerate for 2 hours to allow the flavors to bloom. Serve chilled.

Uses: this  makes a great topping for grilled chicken or fish.   Toss it with cold pasta for a fun  side dish at your next barbeque.