STRAWBERRIES: GOING, GOING...

Strawberry season is drawing to close very soon. Many local farms have announced their last picking dates this week. I would be sad if strawberries weren't followed up so quickly by raspberries, blueberries, cherries and bushels of other summer fruits. 

But, as the first berries of the season, strawberries are special. So, don't delay. Get out and pick or get the market early this week and pick up a few quarts to savor before the season comes to an end.

Tired of shortcake? Here are a few quick and easy strawberry recipes to inspire you from the FarmShare Kitchen archives. 


Quick Eton Mess

This quintessential British dessert is strawberries and cream at its best. Store-bought meringues make it a super-quick dessert. Or, if you have extra egg whites on hand, make your own.

1 quart strawberries
a dash of sugar
a dash of port
meringues, broken up
cream, softly whipped

Mash the strawberries with a little sugar and port. Fold in broken meringues and softly whipped cream and serve.

Herbed Strawberry Lemonade

This recipe makes a single batch. For a crowd, double it.

2 cups fresh-squeezed lemon juice
   (5-6 fresh lemons)
1 cup water
1/2 cup sugar
1 1/2 cup fresh strawberries
1/2 cup sugar
1 1/2 cups cold water
3-4 sprigs, fresh rosemary or mint

Juice the lemons until you have 2 cups of fresh lemon juice and set aside.

Add 1 cup water and 1/2 cup sugar to a small saucepan and heat to boiling.  While water is boiling add 3-4 sprigs of rosemary or mint. Remove from heat and allow to cool.

Clean and hull the berries and place in a food processor with 1/2 cup of sugar and puree. Add 1/2 cup of water and puree again. Pour puree into a large pitcher, add remaining 1 cup of cold water and mix.  Add lemon juice and cooled sugar syrup, mix well, and chill.

Serve with ice and a fresh sprig of rosemary or mint.

Wheat Berry Salad with Arugula and Strawberry Vinaigrette

Serves 4

1 cup cooked wheat berries
3 cups arugula leaves
16 walnut halves, crumbled slightly
2 oz goat cheese, crumbled
2-3 tbsp strawberry vinaigrette (recipe below)
4-8 fresh, beautiful strawberries (for garnish)

Rinse wheat berries and place in a large sauce pan; add water, covering wheat berries by at least two inches. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 45-60 minutes. Drain wheat berries well in a large colander; rinse under cold water and set aside to cool until ready to use.

In a large salad bowl, add the wheat berries, lettuce and walnuts in alternating layers, ending with cheese. Top with vinaigrette and garnish with reserved strawberries.

Strawberry Vinaigrette

1 cup strawberries
3 tbsp olive oil
3 tbsp balsamic or red wine vinegar
1/2 tsp cracked black pepper (or more if you prefer)
1 tsp honey or sugar 
salt to taste

Combine ingredients in a blender and mix until smooth. Adjust seasoning to taste. Chill and store up to 1 week in the fridge.