I was honestly a tad underwhelmed with the Logan Square Farmers' Market last year. There were too many pre-made food vendors, and not enough whole vegetables for me to buy and take home. I went back this weekend to see if I had caught the market too late in the season last year, or just on an off week. And luckily, I had. The Logan Square market was bursting from its seams with fresh vegetables, mounds of lettuce, and interesting stalls. It was a glorious Sunday....
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Earlier today I asked for strawberry breakfast ideas, but checking in on Market Scene contributor Leah Greenstein's site for the day, I think I've found a great strawberry dessert idea: Strawberry Rhubarb Clafoutis....
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Now that blueberries and strawberries are in season or coming into season across the U.S., photos like this one (from the Serious Eats Flickr Photo Pool) nudge me into incorporating them into my breakfast. I've been doing the Fage thing—the kind with the little side "handle" filled with preserves, but nothing beats fresh fruit. I think it's time to switch to oatmeal spiked with fresh berries, but I could certainly use other tips. What strawberry/blueberry/berry breakfasts have you been doing lately? Related In Season: Strawberries...
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Take advantage of strawberry season by stocking up on homemade strawberry jam! Marge Braker of food preservation education program Preserved teaches you how to make small batch strawberry jam in this video (with accompanying recipe) from Cooking Up a Story. She demonstrates the process from dumping the strawberries into a pan to sterilizing the jars in boiling water. Watch the video after the jump....
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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....
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Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. Today, Leah Greenstein (SpicySaltySweet) drops by from Los Angeles. Take us to market, Leah! Brooks cherries from Ken's Produce. When I was a kid, I was allergic to everything red (or at least that's what my mother told me, my fiancé thinks she made it up). Tomatoes, strawberries, raspberries, cherries, and Kool-Aid fruit punch were all off limits. Fortunately, after years of miserable pizza parties and strawberry shortcake headaches, I grew out my food allergies. And what I found on the other side of antihistamines were tangy-sweet, ruby-colored cherries that made...
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Hot milk cakes, anyone? The name alone makes me want to try them. Scented with a hint of nutmeg, these cakes, on the blog Baking and Books, hold together whipped cream and macerated strawberries to create a tasty alternate take on strawberry shortcake. With a "light, fluffy interior and thin, sugary crust," these would still be good by themselves if you don't happen to have fruit on hand....
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I don't like chocolate-covered strawberries, but maybe sweet bean paste and glutinous rice cake-covered strawberries are better. Go to Instructables to learn how to make Japanese ichigo (strawberry) daifuku. [via Craftzine.com blog]...
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Photograph taken by Gwen Turner-Juarez Look at that turtle go! His expression of happiness and determination is simultaneously cute and maniacal. That strawberry is so dead....
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I don't need to remind anyone that
it's strawberry season, do I? Don't be fooled by the oversize yet tasteless beauties you'll find at the big grocery stores. Buy them local and in season and you're less likely to be disappointed.
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