After the harshness of winter, spring is when the earth warms up enough to allow the new growth of the season to break through and flourish as the first crops of the season. The tastes are fresh and still full of the sun’s warmth—ready for us to enjoy.
The first crops, asparagus, lettuce, and strawberries, to name just a few, fill farmers markets.
Seasonal eating has so much more flavor than food that has been transported from where it was grown to where it is going to be eaten. Transport is a good way to share the bounty but definitely not good for the environment. It is also not optimal for the flavor of food that has not been given a chance to ripen on the vine.
We are harvesting strawberries and they are at their best right now. So it’s the right time to go to the farmers market and fill up. The grocery stores will have plenty of strawberries on their shelves but you have to check to see where they come from. They’re still importing them and selling them at reasonable prices.
If you want to experience the real flavor of strawberries, be sure to buy the locally grown ones.
Here is a simple way to serve strawberries that allows their flavor to soar.Fresh Strawberries with Sour Cream and Brown Sugar
Serve it for a light seasonal dessert.
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What's your favorite way to eat strawberries?
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Having a party again is simply wonderful. Every summer, Mark, my husband, makes a gigantic paella and we invite friends to watch the process (trust me, it is a show) and eat the amazing results. The party always occurs between the 4th of July and the 14th, Bastille Day. Are you wondering why we make a paella to . . .