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.
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