Local strawberries more persuasive than words
Tasting honest, homegrown strawberries is the most convincing argument for buying local food. I can’t stop raving about the strawberries we have in Kentucky right now. Part of it has to do with the fact that they are somewhat rare this year due to the "Easter Freeze" we had. In fact, any local fruit will be scarce for the rest of the season, save for the wild blackberries.
The mild drought conditions — I’d argue that it’s mild, but that’s what the local weather station reports — have also added to the intense tartness and sweetness of the berries. Two years ago when we had too much spring rain the berries were just plain tasteless. But not this year, thankfully. I have probably eaten an entire flat all by myself (that would be 8 quarts). I can’t bear to think of wasting them in a pie or simmering them into jam. Not just yet. I haven’t had my fill.
My only other strawberry epiphany occurred about five years ago when I was in Florence Italy with a group of food journalists. It was early spring and everywhere Italians were celebrating the season firsts. At a cafe we noticed people eating raw fava beans and crumbled cheese, which turned out to be the local Pecorino. It was a tradition, the waiter informed us.
"Would you like to try some?"
Oh yes, and please pour us some more of that ice cold Pinot Grigio.
Later that night at a four-star restaurant the dessert special, we were proudly told, were the local fragole (strawberries). Out came a tray of crystal dishes filled with tiny chilled berries macerated in nothing but sugar and lemon juice. It was the most elegant dessert I’ve ever had.
This method also works well with Kentucky strawberries or the ones grown in your neighborhood. No short cakes or whipped cream necessary. Just a large spoon. Buon Appetito!
