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Strawberries are Here!

April 5, 2018, 12:00 am


It’s time to celebrate! The strawberries are here, courtesy of Ware Farm in Bear Lake! Strawberries are such a colorful, vibrant, juicy arrival in the store and it’s hard not to gorge on them. Strawberries with shortcake is a traditional way to enjoy the red beauties but I am partial to moist, flavorful pound cake. And, of course, real, lightly-sweetened whipped cream! Joy of joys!

Some strawberry trivia:

  • The average strawberry has 200 seeds.
  • Strawberries are a member of the rose family.
  • Strawberries are the only fruit with seeds on the outside.
  • Americans eat about 5 lbs of strawberries a year per capita.
  • California produces one BILLION pounds of strawberries each year!

Strawberries are not only delectable, they are also pretty darn good for you. They are high in antioxidants, vitamin C, and phytonutrients.

Here is an interesting recipe from one of my favorite cooking gurus, Martha Stewart.

Strawberry Gazpacho


1/4 cup finely minced hulled strawberries
1 bunch chives, finely minced
1/4 cup finely minced red bell pepper
1/4 cup finely minced, peeled, seeded English cucumber
2 tablespoons almond oil
Lightly toasted Marcona almonds, halved lengthwise, for garnish
Sprigs fresh chervil, for garnish

2 pounds strawberries, hulled and lightly crushed
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (5-ounce) English cucumber, peeled, seeded, and cut into 1/2-inch-thick slices
1/2 clove garlic, crushed
1/2 cup fresh tarragon leaves
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Make the gazpacho: In a large bowl, mix together strawberries, onion, bell pepper, cucumber, garlic, tarragon, vinegar, and olive oil; season with salt and pepper. Using your hands, gently crush mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.

Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. If mixture seems too thick, add a little water to thin out. Transfer to refrigerator to chill.

Make the garnish: Place strawberries, chives, bell pepper, cucumber, and almond oil in a medium bowl; gently toss to combine.
Divide garnish evenly between six bowls; top with almonds. Pour over chilled soup and garnish with chervil; serve immediately.

For more strawberry recipes by Martha Stewart click HERE.

Posted by Oryana at 12:00 am
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