Here are some strawberry recipe ideas.

Strawberry season is nearly on its way out at local farms — but never fear, blueberries should be ripe for the picking soon.

I recently hunted the plants at Pappy’s Patch, at 501 Florida Ave., in Oviedo, for two pounds of strawberries (not a small number when you’re a two-person household and only one of you eats strawberries).

Check my blog, Orlando Sentinel.com/Foodie, for a list of other u-pick farms with strawberries. Before you head over, call the farm or check out their Facebook page for hours.

If you find yourself with some strawberries hanging around, below here are a few ideas from me on what to do with them. I’m looking forward to experimenting with my recipes during blueberry season.

Strawberry Granola Bars

1½ cups old-fashioned rolled oats 1⁄2 cup baking flour 1⁄3 cup light brown sugar 1⁄ teaspoon cinnamon 1⁄4 teaspoon ground ginger

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1⁄2 teaspoon kosher salt 1 stick of unsalted butter, melted 1 teaspoon cornstarch 2 cups strawberries, diced 1. Preheat oven to 375F. Line an 8-inch-by-8-inch baking pan with parchment paper.

2. In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Pour in butter and mix together.

3. Set aside half of the granola mixture, then press the rest into an even layer in the bottom of the prepared pan.

4. Place strawberries on the granola in the pan. Sprinkle cornstarch onto the berries.

5. Sprinkle reserved granola mixture evenly over the top. Bake for 40 minutes.

6. Refrigerate until cool. Then chop the square mixture into bars and serve. Strawberry Marshmal- lows 1 cup strawberries, diced 1 1⁄2 cups granulated ¼ cup cold water 2 packets unflavored gelatin 1 teaspoon vanilla extract About ¼ cup powdered sugar

1. In a bowl, stir together gelatin and ¼ cup water. aside.

2. Line an 8-inch-by-8-inch pan with parchment paper so that it hangs off the pan. Set aside. 3. Using a food processor or blender, puree strawberries until smooth.

4. Heat a medium saucepan on medium temperature. Then add strawberry puree and sugar to saucepan, stirring constantly until the sugar dissolves. 5. Add gelatin to straw sugarberry mixture and raise heat to medium high. Whisk mixture together until it comes to a boil. 6. Pour strawberry mixture into a bowl. Add vanilla extract. 7. Using a hand- or standing mixer, whisk strawberry mixture on high for 10-15 minutes, whenever the fluff is smooth and shiny. Pour into the parchment-lined pan. 8. Let it sit at room temperature, lightly covered by plastic wrap, overnight or about 8 hours. 9. Pull the marshmallows out of pan using the parchment paper. Cut into squares.

10. Put powdered sugar onto a plate. Dredge each marshmallow through the sugar until lightly covered. Strawberry-Chocolate Smoothie Bowl

1 cup halved strawberries, frozen 1 banana, frozen ½ cup chocolate milk (use whatever kind you like — cow’s milk, almond, soy, etc). ½ cup Greek yogurt

1⁄2 tablespoon honey ½ teaspoon kosher salt 1 strawberries, sliced lengthwise into pieces (topping)

Combine all of the ingredients in a blender. Pour the mixture into a bowl and serve.