If you want to know how to make the most of local seasonal food, ask a farmer. Our local farmers waste nothing, if they can help it. So if you have extra strawberries, perhaps some that you didn’t get around to eating fast enough, take a cue from Jenny Christian: make jam. Here’s a really fuss-free oven-cooked version, that combines strawberries with rhubarb from the […]
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Strawberries. We adore the idea of strawberries so much many of us eat them all year round. But you’ve never tasted a strawberry—really tasted a strawberry and inhaled all its lovely fragrance—until you’ve eaten a ripe one in its proper season. That means a local strawberry, because fully-ripened strawberries, juicy and red all the way through, are too fragile to […]
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Per Sandwich: 2 slices good white bread, e.g Pain D’Avignon’s white French Pullman unsalted or very lightly salted butter 3-4 ripe strawberries, thickly sliced 1-2 Tbs. sugar 2 Tbs. or so whipped cream Thoroughly butter two pieces of bread. The butter acts as water-proofing. Cover one piece with sliced strawberries. Sprinkle with sugar (for crunch as much as for taste.) […]
Read more¼ cup sugar 2 cups washed sliced local strawberries 2 Tbs. lemon juice Put sugar in a small pan with a scant ¼ cup of water and bring to the boil. Cook, stirring, till sugar dissolves and you have a simple syrup. Wash, hull and slice enough juicy red strawberries to make 2 cups. Place strawberries in a blender […]
Read moreStrawberries make a last appearance in this week’s recipe, but if strawberries have had their day, you can use any soft berry in season – raspberries are delicious. Ripe berries, cream and meringue are pretty much all you need for this summer-long standby, and if you’ve no time to make meringue, you can hop across the street from the market […]
Read moreThis week’s recipe is sweet and simple, and it’s a twofer. In no time, you’ll have a small bottle of ruby-colored syrup and a little dish of fruit compote. Local strawberries take the star role in this recipe, with rhubarb as the character actor, and parsley playing the part of “mystery ingredient.” We had two other local inspirations. Grown-up rhubarb […]
Read moreSweet strawberries have a faithful companion in tart rhubarb. They’re often called the first two fruits of spring, although rhubarb is strictly speaking a vegetable. Rhubarb was introduced to America by Benjamin Franklin and was commonly called pie plant, supposedly because of its use in pies. Here it joins strawberries in a crumble – humbler than pie, and even easier! […]
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