Strawberries are Almost Here!

by:
May  8, 2012
2 Comments

The first sight of the blue-green cardboard cartons filled with brilliantly red strawberries is, to some, the first sign of spring. To me, it is something more akin to Christmas morning.

The spring strawberry, which bears no resemblance to its imported, winter counterpart, is sweet, tart, delightfully juicy, deeply red, and a near-spiritual experience to eat. Although best served directly from the carton (usually on the walk home from the market), these seasonal wonders can be baked in cakes, served on cookies, made into a compote, turned savory with a squirt of balsamic and some spinach, or ground up into ice cream.

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Luckily, the Huffington Post has us covered with 21 New Ideas for the strawberry from meringue topped with roasted rhubarb and strawberry...

...to strawberry and plum wine granita.

If you can refrain from eating them long enough to cook them, check out one of these recipes for inspiration. 

Strawberry Recipes: 21 New Ideas from The Huffington Post

 

See what other Food52 readers are saying.

  • pmurphy
    pmurphy
  • pierino
    pierino
pmurphy
I love nothing more than a summer tomato (maybe add some balsamic, basil, and home-made mozz). In my free-time, I cook, read about cooking, farm, read about farming, and eat. Food is a basic necessity, but good food ought to be a fundamental right.

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2 Comments

pmurphy
pmurphy May 9, 2012
Alas, I am from Maine, and we are just starting to see baby strawberries (plucked before their time) at our markets! I'll have to look out for some Cali berries though!
 
pierino
pierino May 8, 2012
Where you been? Strawberries have been enjoying bumper crops already in Southern and Central California (from Camarillo to Santa Maria) and we've been shipping them east like crazy.