Today has started out rather foggy outside. It rained last night, couple that with the fog this morning and right now has that feel of the start of some hazy, muggy weather. You know that feeling? The sense that nature is slowing down to cope with the heat and humidity of summer? It will be the first of this weather for this summer season, which feels a lot more normal than last year when the hot humid weather started hitting us in May.
Summer also means that the new crops of fruits and vegetables will be coming in. That means that we wont need to be eating fruits and vegetables brought in from far flung areas but instead can eat what is grown and harvested right in the area. Right now, the strawberry season has just started. Now, strawberries is one fruit that I really only eat when the season is on.
Fresh picked strawberries, like from my neighbour across the street, can’t even begin to compare to those shipped in from away. Sweet, juicy, plump — the flavour just bursts in your mouth. And then of course, strawberry shortcakes or even just a bowl of them to nibble at. They can be a very versatile fruit.
We’ve used them in salads at the branch dinners. This is one of my favourite salad recipes using strawberries that we’ve used: Strawberry Spinach Salad. A simple and quick variation on this is to toss baby spinach, blueberries and sliced strawberries in a raspberry vinaigrette for a very light salad. We avoid the use of nuts in our dishes but sliced almonds can be a good addition to either salad.
We’re always checking out other possibilities for dishes at our dinners. We like to serve our guests as much variety as possible. Here are some strawberry recipes I’ve found and saved for future consideration.