Last week, my local produce market devoted an entire shelf of their display space to these pint boxes of fresh, local strawberries. They were selling for $3 a basket and I bought one (I wish I had gotten two or three more). When I got them home, I took them straight into the kitchen, washed a few and stood by the sink to eat the deep red fruit. The seeds were more assertive than those you find in those sturdy, pale California berries and while it was a surprise at first, I found myself enjoying the crunch, as it added a satisfying textural counterpoint to the fruit.
It seems like everyone is enjoying the abundance of berries right now. Over in the Talk section of Serious Eats, people are trading
Strawberry Cake recipes. At
Coconut & Lime, Rachel made
Strawberry Thyme Cupcakes.
Strawberry Kutchen is the dish du jour at Sunday Nite Dinner (the recipe is posted along with lots of tantalizing pictures). Or you could be like me and just chop up your fruit and eat it with yogurt and a drizzle of honey (only if the berries are tart).
What are your favorite ways to use fresh strawberries?
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