Fresh strawberries partner well in savory dishes
Shipping technologies have allowed strawberries to be available year round. Hybrid berries have been created to ship well. Their taste, on the other hand, is compromised. Nothing compares to a locally produced strawberry, picked at the peak of ripeness.
Their taste is so much better than the berries that have been shipped from miles away. Strawberries do not continue to ripen once picked and despite advances in growing and shipping, they taste best still warm from the early summer sun.
Soon you will see fresh strawberries available at farmers markets, roadside stands and even your own garden. Most communities have pick-your-own farms. Strawberry picking can be a fun family event. Remember to dress for the weather. A large brimmed hat to keep the sun off your face, a pair of durable, well-fitted gloves and something to kneel on will make picking a lot easier.
The best strawberries are small to medium in size, blemish free with firm tops. The large ones tend to lack flavor and the texture synonymous with summer. It is best to use strawberries as soon after harvesting or purchasing as possible. Wash strawberries in cold water just before using. Once the green cap is removed, the strawberry will begin to lose vitamin C.
Typically used in sweet jams, jellies, shortcakes and other desserts, strawberries are also wonderful when used in savory dishes. You might be surprised how well they partner with meats, cheeses and vegetables. They can be used in barbecue sauces to flavor many cuts of meat or poultry. They can add color, flavor and a hint of sweetness to an avocado salsa.
This salad features perfectly ripened strawberries with another late spring harvest, spinach.
Spinach Strawberry Salad with
Baked Goat Cheese
4 ounces locally produced goat cheese
1/4 cup bread crumbs
1/4 cup halved pecans
1/2 cup balsamic vinegar
3 tablespoons locally produced honey
3 tablespoons olive oil
1 teaspoon dried mustard
Salt and pepper to taste
6 ounces fresh baby spinach leaves
2 cups strawberries, sliced
2 green onions, light green and green parts thinly sliced
Freeze goat cheese for 30 minutes to make it easier to slice into rounds. Preheat oven to 375 degrees. Remove the goat cheese from freezer, and slice into four thick rounds. Dredge the goat cheese in the bread crumbs, making sure to completely cover the cheese. Place goat cheese rounds on a baking sheet. Place pecan halves in an even layer on same baking sheet. Bake until pecans are toasted, about 5-6 minutes. Remove from oven, and roughly chop pecans. Set aside.
In a small bowl, combine the balsamic vinegar, honey, olive oil, and mustard. Whisk until well combined. Season the dressing with salt and pepper to taste. Toss the spinach, strawberries, and green onions in a large bowl. Drizzle the dressing over the mixture, and toss to combine. Divide salad evenly into four bowls. Top with chopped pecans and a goat cheese round.
Salads like this can easily be adapted to feature other seasonal vegetables like radishes or carrots. Add herbs like Italian flat leaf parsley or tarragon to add distinction. Adding chicken, scallops, shrimp or thinly sliced steak will make it heartier. Top with grilled morel mushrooms for a regional flair.