I’m enjoying this week’s ingredient as I type this blog post, and boy is it good!
First, a little education from Wikipedia: In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in prepared foods, such as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavored ice cream, milkshakes, smoothies, and yogurts. Strawberries and cream is a popular dessert, famously consumed at Wimbledon. Depending on area, strawberry pie, strawberry rhubarb pie, or strawberry shortcake are also popular.
Our strawberries are “fresh” from Mexico and we have some great menu ideas planned! Check back soon!
An addendum from Brandon. He wasn’t impressed with Wikipedia’s strawberry facts and encouraged me to add some information from “On food and cooking: the science of lore of the kitchen” — one of his favorite food knowledge books.
So, here it is: The strawberry is unusual in bearing its “seeds” on the surface of the fleshy portion, not inside. The seeds are actually miniature dry fruits, similar to buckwheat and sunflower seeds and the fleshy portion is the flowers swollen base, not its ovary. Strawberries don’t improve once picked, so they must be picked ripe.