Strawberries
Oh my. Is there anything more luscious, decadent and joyful than a fresh, local, red-centered, juicy strawberry? I can’t tell you how much I look forward to this time of year. This is the point that the produce stands start getting a little more colorful and I start getting to eat one of my favorite summertime treats. The fruit selection here in Vermont is, well, slim. But fortunately our local red jewels are mighty plump. And sweet. And delicious. Ok, shoot, I’m drooling now.
My favorite thing to do with strawberries is to bring a basket home from the market (ok, maybe 2), dump them into my colander and give them a nice rinse. Then I put a plate under said colander and proceed to eat every last strawberry. Almost nothing beats that (except perhaps the raspberries that are going to be available soon). I’ve found that it’s important to eat the strawberries promptly and eat them all because they don’t have as long of a shelf life as those white-cored things trying to pass as strawberries at the supermarket. But really, who are we to complain about a fruit that requires us to eat lots of it fast?
So, I have to admit that I struggled over writing a column about strawberries. Not because of a dislike of strawberries, but because I couldn’t bear to give you a recipe that would require cooking of our lovely local strawberries. While I do love strawberry jam and near nothing beats a strawberry rhubarb pie, I still think the best way to enjoy a strawberry is rinsed and fresh. So, this week, a little change of pace. Instead of a recipe this week, I’m going to give you “serving suggestions.” But if you don’t think that those strawberries are likely to make it safely home, munch them up while listening to Susan Reit’s tradition Celtic tunes at the farmers market tent this Saturday at 10 am.
Some Strawberry Math
1) Biscuits or scones + local whipped cream + scrumptious strawberries = One mighty lovely strawberry shortcake.
2) Pure Vermont maple syrup + a splash of lemon or lime juice = A marvelous strawberry dip.
3) Strawberries dipped in chocolate = A perfect treats for guests (or just you!)
4) Your favorite pancake batter + sliced strawberries laid on the raw side of the pancake before flipping = A special Sunday treat.
5) You + your favorite people + a couple baskets of fresh juicy strawberries = One of those perfect summer moments that sounds an awful lot like a greeting card.
(As seen in the 6/25/09 "Our Food" column in The Montpelier Bridge)
My favorite thing to do with strawberries is to bring a basket home from the market (ok, maybe 2), dump them into my colander and give them a nice rinse. Then I put a plate under said colander and proceed to eat every last strawberry. Almost nothing beats that (except perhaps the raspberries that are going to be available soon). I’ve found that it’s important to eat the strawberries promptly and eat them all because they don’t have as long of a shelf life as those white-cored things trying to pass as strawberries at the supermarket. But really, who are we to complain about a fruit that requires us to eat lots of it fast?
So, I have to admit that I struggled over writing a column about strawberries. Not because of a dislike of strawberries, but because I couldn’t bear to give you a recipe that would require cooking of our lovely local strawberries. While I do love strawberry jam and near nothing beats a strawberry rhubarb pie, I still think the best way to enjoy a strawberry is rinsed and fresh. So, this week, a little change of pace. Instead of a recipe this week, I’m going to give you “serving suggestions.” But if you don’t think that those strawberries are likely to make it safely home, munch them up while listening to Susan Reit’s tradition Celtic tunes at the farmers market tent this Saturday at 10 am.
Some Strawberry Math
1) Biscuits or scones + local whipped cream + scrumptious strawberries = One mighty lovely strawberry shortcake.
2) Pure Vermont maple syrup + a splash of lemon or lime juice = A marvelous strawberry dip.
3) Strawberries dipped in chocolate = A perfect treats for guests (or just you!)
4) Your favorite pancake batter + sliced strawberries laid on the raw side of the pancake before flipping = A special Sunday treat.
5) You + your favorite people + a couple baskets of fresh juicy strawberries = One of those perfect summer moments that sounds an awful lot like a greeting card.
(As seen in the 6/25/09 "Our Food" column in The Montpelier Bridge)
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