Tis’ the season for healthy, delicious strawberries

Now that the summer heat has arrived, blasting away the lingering effects of the cold spring, it is finally strawberry season.  The cool spring weather gave strawberries the time they needed to grow bigger, juicier and more flavorful than usual.

It’s easy to find a few pints at local pick-your-own farms, farmers markets and this weekend’s Strawberry Festival in Cedarburg. 

Strawberries — the first fruit of the summer — are a versatile fruit, delicious on their own but also a delightful addition to all types of savory and sweet foods, from appetizers to entrees and from drinks to desserts. With more vitamin C than oranges, the small juicy berries pack a healthful punch.

When picking your own, it’s recommended that you select firm berries that are evenly shaped and medium to large in size. The coloring should be even and bright red.

As soon as you bring them home, discard any that are discolored or bruised. One moldy berry can quickly spread to its neighbors in the pint. 

If you plan on using the strawberries the same day, you can keep them on the counter for best flavor. You can refrigerate the berries to extend their lifespan, but only wash berries just before using. Storing them in one layer on a tray lined with a towel also keeps them fresher.

By freezing strawberries, you can have them on hand for yogurt bowls, smoothies and strawberry desserts for up to a year. To freeze, simply rinse berries in cold water, gently pat dry and remove the green stems and leaves. Freezing them for two hours on a tray in a single layer before bagging them helps keep them from sticking together.

The following recipes are from the popular chefs on PBS cooking shows and can be found at www.pbsfood.com.

Strawberry Rhubarb Bellini

½ pound strawberries, hulled and chopped

1 stalk rhubarb, trimmed and chopped into 1/4-inch pieces

½ cup sugar

¼ cup water

¼ teaspoon pure vanilla extract

In a medium saucepan, combine all of the ingredients. Cook over medium-low heat for about 10 to 12 minutes, until the strawberries and rhubarb turn to mush. Run the syrup through a strainer and discard the pulp. 

Add a few tablespoons to each champagne glass. Top with champagne and serve with a strawberry as a garnish.

Classic Strawberry Shortcake

For the berries:

2 pints fresh strawberries, rinsed and hulled

Juice of 1 lemon

¼ cup sugar

For the biscuits:

3 cups all-purpose flour, plus more for dusting

½ cup plus 2 tablespoons granulated sugar

1 tablespoon plus 1 ½ teaspoons baking powder

¾ teaspoon salt

9 tablespoons cold unsalted butter, cut into small pieces

1 ¼ cups plus 1 tablespoon heavy cream

2 large eggs

6 tablespoons coarse sanding sugar

Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.

Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 ¼ cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.

Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 ½-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.

Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.

When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

Strawberry Chia Parfait

1.6 ounces (45 grams or about ¼ cup) chia seeds

1 cup coconut milk

1 or 2 tablespoons maple syrup (to taste)

½ teaspoon vanilla extract

4 strawberries, quartered

Stir the chia seeds together with the coconut milk, maple syrup and vanilla extract. Leave this covered for 1 hour for the seeds to rehydrate.

Line the bottom of four small jars or ramekins with a layer of the chia pudding and then add a strawberry to each one.

Top with the remaining chia pudding and refrigerate until you’re ready to eat it.

Strawberry Mango Salsa

1 pint strawberries

1 large mango, preferably manila or champagne

¾ cup chopped fresh cilantro (one small bunch)

¼ red onion, minced

1 whole jalapeno, minced (seeds removed if you prefer less heat)

Juice of 2 limes

1 tbsp honey

Chop up the strawberries and mango into very small bits.

Place in a bowl with the cilantro, minced red onion and minced jalapeno.

Add honey and lime juice and stir well.

Snap Pea and Strawberry Salad

Kosher salt

¾ cup pitted and sliced cured black olives (about 4 oz.)

2 Tbs. seeded and chopped pickled Calabrian chiles in oil

6 Tbs. Champagne vinegar

¾ cup extra-virgin olive oil

2 lb. sugar snap peas, trimmed

1 lb. strawberries, hulled and thinly sliced

1 cup fresh mint leaves, thinly sliced

2 oz. crumbled chèvre (about ½ cup)

¼ cup toasted pine nuts

Edible flowers, preferably nasturtiums (large petals torn), for garnish

Flaky sea salt, such as Maldon

Bring a large pot of salted water to a boil and set up a large ice water bath.

In a medium bowl, combine the olives, chiles, and vinegar. Slowly whisk in the oil until emulsified. Set aside.

Add the snap peas to the boiling water and cook until crisp-tender, about 3 minutes. Immediately transfer to the ice water bath until completely cooled, about 5 minutes. Drain and pat dry in a kitchen towel.

Arrange the snap peas on a large serving platter and top evenly with the strawberries. Drizzle with enough vinaigrette to coat, about 1cup, making sure to distribute the chiles and olives evenly over the salad. Sprinkle with the mint, chèvre, and pine nuts. Top with the edible flowers and season to taste with sea salt. Pass any leftover dressing at the table.

The salad may be refrigerated for an hour before serving.