UV Food
One of my favorite things about the start of summer is strawberry season.
Of course you can get strawberries all year long, even if they've had to travel halfway around the world to get to you, but nothing compares to a local strawberry in season, so ripe that it's deep red through to the core and can bruise just from being looked at.
Strawberries are in season now, and many farms and markets in the area carry local berries. Some of the farms even offer pick-your-own strawberries.
You can very easily get a list of farms and farm stands that offer strawberries.
Did we miss any places? Please contact us if we did and we'll be happy to add them.
There are a lot of great things to do with fresh strawberries: they go great with granola or cereal, in salads, sorbet, panna cotta, pancakes, and of course, strawberry jam.
Here's a recipe for a salad with strawberries with poppy seed buttermilk dressing, which I had for lunch earlier today.
Poppy Seed Buttermilk Dressing 1/4 cup buttermilk 2 tablespoon mayonnaise 1 tablespoon poppy seeds 1 teaspoon sugar 1 tablespoon white vinegar 1/2 teaspoon salt 1 clove garlic, minced
Normally I never put sugar in salad dressing, but this dressing really wants to be sweet. I use non-fat buttermilk and low-fat mayonnaise but you could put as much fat into it as you desire. Aside from mincing the garlic, the dressing mixes very easily. I use a Mini-Prep food processor to make it; just throw the garlic in, let the processor chop it up, then toss in the other ingredients and it's ready in just a few seconds.
Salad salad greens handful of walnuts shredded carrots chopped red onion sliced cucumber sliced strawberries sliced cucumber sliced, shredded or chopped chicken
I'm leaving the proportions inexact here; you can vary them as you like.
Toasting the walnuts for a few minutes in a heavy pan over medium heat helps bring out their flavor.
I used leftover roasted chicken; the salad works well with any kind of mild-flavored protein.
A bit of toasted bread goes nicely on the side with this salad; I finished off the heel of a loaf of Alléchante's olive bread when I had this for lunch.
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