Strawberries star in seasonal recipes

It's strawberry season in the valley — one of my favorite times of year.

I've been buying up all the local strawberries I come across at local farmers markets and hope to make some time to go pick some soon. Thompson-Finch Farm in Ancram is a certified organic pick-your-own farm that is a great place for picking. They have strawberries, raspberries, blueberries and apples. Call before heading up there to check on picking conditions: 1-518-329-7578.

I look forward to picking strawberries — it's a relaxing, fun experience and, of course, you come home with a bounty of berries. I always try to put some in the freezer for use in the winter, or if I'm really good, make jam, which can make great little gifts for the holidays.
Strawberries are easy to freeze; just wash and clean, lay them out on a cookie sheet covered with wax paper, cover with plastic and pop it into the freezer. Once they have frozen on the sheet, you can bag them up and put them back into the freezer, ready for use when you just want a handful.

(These beautiful strawberries, and radishes, were for sale at the Poughkeepsie farmers market last week.
Kathy McLaughlin photo/Poughkeepsie Journal)

Today's Busy Cook page in the Journal features a centerpiece on strawberries with recipes for Strawberry Kebobs, Champagne-Infused Strawberry Soup and Strawberry Tart.

Lately, I've been tossing strawberries, and blueberries, into salads for supper. I have an abundance of greens from the garden, such as mizuna, lettuce, spinach and arugula, and I found the berries add a sweet crunch to the savory greens. Topped with a sprinkling of gorgonzola and a light balsamic vinaigrette, salads are a daily part of the evening meal.

Here are a couple more recipes from Gannett News Service using fresh strawberries.

A little imagination goes a long way in using this star fruit of the season.

Strawberry Salsa

1. 4 tablespoons extra virgin olive oil
2. 2 tablespoons balsamic vinegar
3. 1⁄2 teaspoon salt
4. 1 pint fresh strawberries, coarsely chopped
5. 8 green onions, chopped
6. 2 pints cherry tomatoes, chopped
7. 1⁄2 cup fresh cilantro, chopped
8. 1⁄4 teaspoon black pepper

• Whisk together oil, vinegar and salt in a large bowl.
• Add strawberries and remaining ingredients, tossing to coat.
• Chill at least 1 hour.
• Serve with tortilla chips.
• Makes 6 cups.

Source: The Fresh Market gourmet food chain, www.freshmarket.com.

Strawberry Risotto

1. 3 cups vegetable stock
2. 1 cup strawberries, washed and hulled
3. 2 tablespoons butter
4. 1 cup arborio rice
5. 1⁄4 cup white wine
6. 3⁄4 cup freshly grated Parmigiano-Reggiano
7. Salt and freshly ground pepper

• Bring the vegetable stock to a boil over high heat.
• Add strawberries and blanch for 30 seconds.
• Remove berries, puree in a food processor, and set aside.
• Turn off heat and cover stock.
• Melt butter in a heavy pan over low heat.
• Add rice and stir constantly for 1 minute.
• Add wine, cooking until absorbed.
• Add stock, 1⁄2 cup at a time, stirring constantly; allow rice to absorb each 1⁄2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
• Stir in berries and Parmigiano-Reggiano.
• Season with salt and pepper.
• Makes 4 servings.

Source: Saveur magazine, Issue No. 6, 1995