Photo by Paige Weaver.
Strawberries are at market! And they’re the harbinger that we’ll soon be able to enjoy a bounty of wonderful summer fruits like cherries, peaches, plums, and other berries. When they’ve reached the peak of ripeness, they’re pretty much impossible to improve.
Since they don’t ripen after picking, it’s optimal to pick up local strawberries at the farmers’ market. Make sure the redness is all the way up beyond the shoulders, and smell them — the scent should be almost candy-like. If you can, taste test. The recent rains can often wash out the flavors of the strawberries, though many farmers now lay down cover to prevent this from happening.
If you do happen to get suboptimal strawberries, cooking them in some form will cover up a multitude of sins. And if any of your fruit is starting to look a little bit tired, you can still make use of it in a shrub or other syrup.
We checked in with various chefs around town for their ideas about how to take advantage of this sweet little gem:
Janae Aiken, Pastry Chef, Hill Country Barbecue Market
“I love to use fresh strawberries at home for my twist on strawberry shortcake. I macerate the sliced berries in a little lemon juice and sugar, then spoon them over homemade shortbread cookies and top the whole thing with fresh whipped cream with a hint of vanilla.”
Danny Bortnick, Executive Chef, Firefly
“I like to make a strawberry-rosemary sorbet, and I serve it with a salty oat cookie.”
John Critchley, Executive Chef, Urbana
“I have a wicked good strawberry dish that I have been trying to perfect for two years, but never had great strawberries in Miami. Hopefully we’ll have some good ones this year. It’s a strawberry soda with frozen strawberry timbale and lavender meringue.”
Thomas Elder, Executive Chef, Härth
“I don’t usually cook strawberries, although I definitely like to mix savory with the sweetness of the berries. Quickly caramelizing them with tequila and chopped habanero pepper is delicious. I add some chocolate mint and serve them warm over amaretto gelato and olive oil pound cake.”
Chris Kujala, Pastry Chef, RIS
“I make a strawberry rose ice cream by infusing the cream with rose petals (you can also use rose water) and I fold in fresh purée of strawberries into the mix before freezing. I like the flavor because it reminds me of wild strawberries, which are smaller than regular strawberries and have a floral undertone to their flavor.”
Jamie Montes de Oca, Executive Chef, Zentan
“I love the sweet brightness that the strawberry brings to the melon and mint this season and it is the strawberry that makes this soup. Watermelon can be replaced with cantaloupe, but you cannot replace the strawberry.”
Mallory Staley, Pastry Chef, 1789 Restaurant
“I remember when I was a kid picking strawberries out of my grandparents garden and popping them into my mouth one right after the other. I have to say no other experience can compare. Fresh off the vine is so delicious. However, there is also something to be said about homemade strawberry jam. I always loved the way my grandmother’s house would smell when she would be cooking up a batch. She always made the best strawberry jam and I would put it on everything!”
