• Share:
  • Send to Reddit
  • Send to StumbleUpon
  • Send to Facebook
  • Send to del.icio.us
  • Send to digg

In Season: Strawberries

strawberries.jpg

Photograph from BigBerto on Flickr

With strawberries now in season, there is no excuse not to use them as often as possible. Slice them up into cereal, put them on top of a waffle, or just eat them out of hand. But don't feel constrained by the traditional breakfast uses of these lovely berries. We've put together some recipes that use strawberries not only for breakfast and dessert but in more savory contexts. Recipes, tips, and ideas--after the jump.

Strawberry Tips, Recipes, and Ideas

What do you do with your strawberries?

13 Comments:

The strawbs are coming in like a bunch of big red hand grenades. They're red through and through and sugar sweet. That was one (very small) benefit of living in FL - Plant City Strawberries. We get nice ones in ATL so I can't complain. I make shortcake biscuits and sweetened whipped cream for individual shortcakes.

Unfortunately, the end of local strawberry season is near in New Orleans. But blueberry season is right around the corner to edge off our pain.

Dinner tonight:

Spinach salad with mandarin orange slices, pine nuts, chopped up strawberries, and avocado.

Ideal.

You mention "savory contexts", but you only offer one: a spinach and strawberry salad.

I also like pulverized strawberries in a vinaigrette, powdered freeze-dried strawberries for rimming cocktail glasses, and as an unlikely star ingredient in risotto.

I found this salad from Closet Cooking and adapted it slightly. So light and yummy. It is perfect for Springtime.

http://veryculinary.com/_blog/2009/05/20/strawberry-spinach-salad/

Went to Longhorn for dinner last night and had their strawberry pecan salad. It was quite good. It had a quartered strawberry, halved red grapes, candied pecans, feta, mandarin oranges atop mixed field greens with a raspberry vinaigrette.

Freeze 'em! They freeze really well. Just hull them, cut them into quarters, and spread them in a single layer on a baking sheet overnight (you can stack additional layers with parchment paper or plastic wrap). In the morning, pour them into a ziplock bag. They'll keep for months in the freezer, and will give you a taste of peak springtime flavor well into winter. Other berries (and other farmers market goodies) freeze just as well -- I wrote a post about it on my blog last year.

Fresh strawberry smoothies while berries are abundant.

Oregon grown strawberries are sweeter than those from any other state:

http://tinyurl.com/qsm6pp

Occasionally we'll have them start to turn (usually when we go strawberry picking and fall behind on our freezing). When they are a little too soft I'll put those in a blender with some confectioners sugar and make a really nice strawberry sauce that's great on ice cream or added to lemonade!

Super delicious while being a perfect compliment to fresh strawberries is a light vanilla custard. I made a kind of fruit parfait with layers of lady fingers, fresh strawberries, vanilla custard, and a drizzle of kirsch on the lady fingers to moisten them.

Well I have made Homemade Strawberry Jam with the local strawberries that I got this year....it's so yummy & simple to make!

Yes, beegled!!! Now that I live in NYC that's the thing I miss the most. Nothing on the East Coast compares. My grandmother used to make the best strawberry jam. Strawberry shortcake is also one my all time June favorites.

Add a comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment:

 

HTML Hints

Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.

If you see something not so nice, please, report an inappropriate comment.