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 …
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 …
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 …
¼ 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 …
This 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 …
Sweet 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 …