Here in New Hampshire, strawberry season is edging toward full bloom, or maybe I should say, full boom! The wild strawberries have blossomed , and I can expect to find those tiny, ripe and highly fragrant jewels in a week or two. In the meantime, strawberries are everywhere in the supermarkets, and should show up soon at the Farmer's Markets. So what to do with that overwhelming flood of berries?
Of course, you can freeze them. You can make a very quick and delicious jam. Dice or slice them with a drizzle of honey and a sprinkle of fresh basil or lemon balm. Toss them with fresh spinach and arugula ( also known as rocket) for a tasty salad. A creamy bliss of Julia's clafouti, or simply dipped in chocolate for a perfect ending to dinner. And let's not forget the traditional strawberry shortcake!
Here are several ideas to celebrate the strawberry season:
Enjoy the season!