WHAT’S IN SEASON: STRAWBERRIES

NUTRITION

A harbinger of spring, the most popular berry fruit in the world begins its vibrant showing this month. Strawberries are a true superfood, and will add color and vibrancy to your table throughout spring and summer. Rich in antioxidants and vitamin C, they’re also excellent at regulating blood sugar and lowering inflammation. The recommended serving of fruits by the Centers for Disease Control (CDC) at the U.S. Department of Health and Human Services is between 1.5-2.5 cups per day. With the CDC using an example of strawberries for the serving, eight large strawberries counts as a cup, so 12-20 a day meets the requirement in a most delicious way.

SELECTION AND STORAGE

Strawberries are easy to choose at the market, as they wear their goodness on the outside. Ripe berries have a vibrant rosy, rich color and do not ripen further after picking. On average, they’re best eaten within two days of purchase. They require high humidity so should be stored in your refrigerator’s vegetable drawer. Remove all molded or damaged berries before storage, but don’t wash and hull them until you’re ready to eat.

DID YOU KNOW?

The cultivation of strawberries dates back hundreds of years, but remained a luxury item only enjoyed by the wealthy due to its perishability. Once railways were built, they could be shipped longer distances and enjoyed by more people. Strawberries were also used in pies with a more accessible ingredient, rhubarb (nicknamed the “pie plant” starting in 19th-century America). Only the stalks of rhubarb are used, as their leaves are high in oxalic acid, and should be firm, glossy, and used soon after harvesting. The combination of strawberry and rhubarb creates a sweet and tart flavor.

By Carol Arnold // Photo courtesy of Bella Karragiannidis, ful-filled.com, @ful-filled. 

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org and foothillfarmersmarket.com.

WEB EXCLUSIVE 

Strawberry Rhubarb Galette

Recipe by Bella Karragiannidis, ful-filled.com

FOR THE GALETTE: 

• Pie dough (enough for a single crust)
• 1 lb. strawberries
• 1/2 lb. rhubarb stalks (the leaves are poisonous)
• 1/2 cup sugar mixed with 1 tsp. dried culinary lavender + ½ tsp. ground vanilla (or seeds from 1 vanilla bean)
• 1 tbsp. arrowroot starch (or substitute cornstarch)
• 1/2 tsp. dried lavender
• 1 egg yolk + 1 tbsp. water, lightly beaten
• Lavender vanilla sugar, for sprinkling

FOR THE CREME FRAICHE WHIPPED CREAM:

• 1 cup heavy whipping cream
• 1 tbsp. vanilla lavender sugar
• 1/3 cup creme fraiche

Remove your piecrust from the refrigerator and let it sit at room temperature for about 15-20 minutes. Reserve 2 tbsp. of lavender vanilla sugar. Cut rhubarb into 1-inch pieces, put in a bowl and add the sugar to the rhubarb. Stir and let the sugar soak into the rhubarb while you roll the piecrust and prep the strawberries. Hull the strawberries and slice them into 1/4 slices. Preheat the oven to 375-degrees Fahrenheit. Roll your piecrust into a 12-inch round, slide onto a parchment paper-lined baking sheet. Add the strawberries, lavender and arrowroot starch to the rhubarb. Stir until well combined. Spoon the filling onto the piecrust, leaving about a 2-3-inch border. Gently press on the filling to compact it a bit, then carefully fold up the edges of the crust over the filling. Brush the crust with beaten egg yolk and sprinkle the galette with 1 tbsp. of reserved vanilla lavender sugar. Bake galette for 40 minutes, remove from oven, and let cool to room temperature.

Whip heavy cream with the last tbsp. of vanilla lavender sugar until very soft peaks. Add creme fraiche and whip until soft peaks form. Serve each slice of cooled galette with a dollop of creme fraiche whipped cream and edible flower blossoms. If you can find pineapple guava blossom petals, you will be delighted by their sweet marshmallow-like flavor.