I have an abundance of strawberries in my garden this year. As they first ripened, there were just enough every day for a small bowl that sat on the counter. My family snacked on them whenever they passed by with a passion for the first summer fruits, tart and sweet. By each evening there are now large bowlfuls and they keep on coming. We have eaten them in pancakes, pies, fruit salads (last night with Marion’s Chocolate Mousse recipe from the book for a special treat), and green salads. I am going to freeze a batch to use for Christmas flavor and color in a sauce or salad or dessert or whatever moves me in that distant cold time. I may also dehydrate some as an experiment, to use in baked goods or to add to home-made granola.
Summer Salad with Strawberries:
Any green salad can benefit from the addition of strawberries. Lemon and oil dressings can use a sprinkle of sweetener (like stevia, xylitol or agave nectar) and balsamic vinegar is already a little bit sweet to enhance the berry flavor. Using a tablespoon of poppy seeds is a lovely extra, and some orange sections or shredded apple can take the place of adding extra glucose if you are eating only fructose for sweeteners these days.
Strawberries also stand up well in vinegar and oil dressed pasta or potato salad made with crispy turkey bacon pieces- simply add the berries at the very end and fold in gently. The sweet/salt flavor of the bacon and the sweet/tart flavor of the berries complement each other very nicely.