Latest news with #strawberries
Washington Post
18 hours ago
- General
- Washington Post
Strawberry shortcake is an ode to peak-season fruit and tender biscuits
While some people mark the start of spring once they spot the first asparagus of the season at the farmers market, for me that moment arrives when I spy strawberries. Plump and glistening, the berries have an aroma that's like a siren song: I'm powerless against it. I buy as many strawberries as I can carry, bringing containers to gently spread out the fruit in a single layer so as not to crush a single berry. I stack these containers in my market tote, then I haul them home, where they are devoured almost immediately.
Yahoo
a day ago
- General
- Yahoo
Pick your own produce: Where to go in and around Cumberland County
There's something satisfying about plucking a sun-ripened strawberry straight from the field or filling a bucket with blueberries you picked yourself. In Cumberland County and the surrounding areas, there are plenty of opportunities to enjoy that experience. In and around Fayetteville, several farms offer pick-your-own experiences throughout the growing season, giving locals a chance to connect with their food, support small businesses and enjoy a day outdoors. From blueberries to corn, here are some pick-your-own farms to visit this season if you're looking to harvest your own produce. William's Produce is an Autryville-based farm that offers pick-your-own strawberries six days a week. Address: 2840 Maxwell Road, Autryville Phone: 910-567-6719 Hours: Open 9 a.m. to 6 p.m. Monday through Friday and 9 a.m. to 3 p.m. Saturday. Closed on Sundays. On the web: Search "Williams' Produce" on Facebook. Gross Farms, located in Sanford about 50 minutes from Fayetteville, will continue its pick-your-own strawberry season through June 7, according to the farm's Facebook page. The cost is $18 per bucket, and visitors must arrive before 5 p.m. Monday through Saturday to pick your fruit. Address: 1606 Pickett Road, Sanford Phone: 919-498-6727 Hours: Open from 8 a.m. to 6 p.m. Monday through Saturday and closed on Sundays. On the web: Search "Gross Farms" on Facebook. At White Hill Farms Strawberry & Produce in Cameron, about an hour's drive from Fayetteville, you can pick your own blackberries starting the first week of June, according to owner Anna Jackson. Address: 5020 South Plank Road, Cameron Phone: 910-783-8552 Hours: Open from 8 a.m. to 6 p.m. Monday through Friday, 8 a.m. to 4 p.m. Saturday and 1 to 5 p.m. Sunday. On the web: Millstone Creek Orchards, located about an hour and a half from downtown Fayetteville in Ramseur, is an 84-acre family-run farm that offers pick-your-own blackberries for $25 a bucket, according to its website. Address: 506 Parks Crossroads Church Road, Ramseur Phone: 336-824-5263 Hours: Open from 10 a.m. to 5 p.m. Wednesday through Saturday and 1 to 5 p.m. Sunday. Closed on Mondays and Tuesdays. On the web: With strawberry season coming to a close, Barry's Strawberry Farm has transitioned into an honor system, where patrons can pick their own strawberries and leave the money in a box on the fruit stand for their purchase, according to the farm's voicemail. Address: 4047 Cox Mill Road, Sanford Phone: 919-258-3606 Hours: Open daily from 8 a.m. to 7 p.m., according to a May Facebook post. On the web: Search "Barry's Strawberry Farm" on Facebook. The Gillis Hill Road Produce strawberry season ended early this year due to heavy rainfall in April and May, but the farm is launching its first-ever pick-your-own experience for cucumbers, squash and zucchini starting in mid-June, according to owner Jessica Gillis Lee. She said a variety of pre-picked fruits and vegetables are also available at the open-air market. Address: 2899 Gillis Hill Road, Fayetteville Phone: 910-308-9342 Hours: Open from 9 a.m. to 6 p.m. Monday through Saturday and closed on Sundays. On the web: Search "Gillis Hill Road Produce" on Facebook. Carter Blueberry Farm is a family-owned and operated farm that has been in the blueberry business since 1970. The 6-acre farm opens seasonally, with blueberry picking typically beginning in late June or early July, according to its website. Prices are $2 per pound, with a 10% discount for military members and first responders, the website said. Address: 4120 Clinton Road, Fayetteville Phone: 910-308-0063 Hours: For the 2025 season, updated information will be available by mid to late June on the company's website. On the web: Bruce Brothers Farms in Stedman is a family-owned produce farm offering seasonal fruits and vegetables like pick-your-own strawberries for $13 a bucket, with other vegetables like potatoes, tomatoes and spring onions also available. Address: 6267 Blake Road, Stedman Phone: 910-483-5007 Hours: Open 8 a.m. to 5 p.m. Monday through Saturday. Closed on Sundays. On the web: Search "Bruce Brothers Farms, Inc." on Facebook. Bullard Farms in Stedman offers pick-your-own watermelon and sweet corn, typically from July 1 to Aug. 1, according to owner Collins Bullard. Address: 2280 Stedman Cedar Creek Road, Stedman Phone: 910-303-3795 Hours: Seasonal from July 1 to Aug 1, from 7 a.m. to 5 p.m. Reporter Lizmary Evans covers dining, retail, entertainment and culture for The Fayetteville Observer. You can reach her at LEvans@ This article originally appeared on The Fayetteville Observer: Pick-your-own farms near Fayetteville, Cumberland County
Daily Mail
2 days ago
- Health
- Daily Mail
From courgette carbonara to coconut cream cake – 8 Italian-inspired lemon recipes
LEMON PANNA COTTA WITH STRAWBERRIES The simplest of puddings, and still one of the best. This is my classic ratio, but infused with a little lemon zest. I use the barest minimum of gelatine to make for the very softest wobble. Use dainty ramekins or espresso cups as moulds. 400ml double cream 100ml milk 50g sugar 3 strips lemon zest 1 vanilla pod, split 2 leaves gelatine (3-4g) To serve 500g strawberries, hulled zest and juice of ½ lemon 1-2 tbsp sugar a few lemon blossoms (if you can find them) or other edible flowers 1 Warm half the cream in a saucepan with the milk, sugar, lemon zest and vanilla pod over a low-medium heat and bring to scalding point. 2 Soak the gelatine in a small bowl of cold water and leave to soften completely – this should take around a minute. 3 Squeeze out the softened gelatine and add to the hot cream mixture, stirring well to dissolve. 4 Add the remaining cream to the mixture and strain it, removing the zest and vanilla pod – this can be saved to use in another recipe. 5 Decant into your preferred moulds and leave in the refrigerator to set for at least 4 hours. Ideally, remove from the refrigerator around 15 minutes before serving to take the chill off. 6 Meanwhile, halve the strawberries and marinate in the lemon zest, juice and sugar. Top the panna cottas with the strawberries and flowers and serve. LEMON & COURGETTE CARBONARA This courgette carbonara is lifted by a hefty hit of lemon (both zest and juice) that cuts through the richness of the eggs beautifully. It is also essential to counteract the sweetness of the braised courgettes, which are almost jammy after their slow sautéing in plentiful olive oil and garlic. I use pecorino sardo, which has a lemony flavour and nutty sweetness that work perfectly here. If you can't find it, use parmesan or a mix of pecorino romano and parmesan. SERVES 2 4 tbsp extra virgin olive oil, plus more to serve 1 garlic clove, bashed 2 medium or 3 small courgettes, sliced in half lengthways, then cut into half-moons sea salt 180g pasta of your choice 1 egg plus 2 egg yolks 4 tbsp pecorino sardo (or parmesan), grated, plus more to serve zest of 1 small lemon and juice of ½ small lemon basil leaves, to serve 1 Heat the oil in a frying pan over a medium-low heat, then fry the garlic clove until it begins to sizzle and smell good. Add the courgette slices and sauté, stirring regularly, until they are golden all over, beginning to break down and almost jammy. Season well with salt and set aside (or leave to cool, then keep in the refrigerator for future use). 2 Cook the pasta in a large pan of well-salted boiling water until al dente, according to the packet instructions. 3 Meanwhile, mix the egg and egg yolks, cheese and lemon zest and juice into the courgette mixture, and heat very gently, stirring all the time. Scoop the pasta with a slotted spoon and add into the courgette pan along with a splash or two of the cooking water. Stir and toss over a low heat until you have a creamy sauce that coats the pasta. Taste for seasoning, add a few fresh basil leaves, extra parmesan and a drizzle of the extra virgin olive oil, then serve. BURRATA WITH LEMONY SPRING VEGETABLES & PISTACHIO PESTO Burrata is the sort of cheese you can make a meal from, which makes it extremely useful as well as utterly delicious. Allow half a burrata per person as a starter or a whole one per person as a main with some other salads. This dish is one of my favourite ways to celebrate the abundance of spring vegetables. I chop the pesto by hand because I like it chunky, but if you want to use a food processor by all means do. SERVES 2 large handful of fresh peas, podded a few spears of asparagus (optional), chopped into short lengths large handful of fresh young broad beans (or blanched and skinned if later in the season) zest and juice of 1 large lemon sea salt extra virgin olive oil, for drizzling large handful of rocket large handful of herbs, roughly chopped (I use mint, basil and parsley, but tarragon, dill, chervil and wild fennel would all work well) 1-2 balls of burrata For the pesto 60g shelled pistachios ½ garlic clove, very finely chopped sea salt handful of mint leaves handful of basil leaves 20g parmesan or pecorino, finely grated zest and juice of ½ lemon 50ml olive oil 1 Arrange all the fresh vegetables on a platter and scatter with the lemon zest. Squeeze over the juice, season with salt and drizzle a good amount of the oil. 2 Mix gently, then scatter over the rocket leaves and fresh herbs. 3 Put the burrata in the middle of the dish, drizzle with more oil and sprinkle with salt. 4 To make the pesto, roughly chop the pistachios with the garlic, salt to taste and herbs to form a rough paste on your chopping board, then scrape into a bowl and add the grated cheese and lemon zest. Drizzle in the olive oil and squeeze in the lemon juice until it becomes a dolloping consistency. Taste for seasoning and add more lemon or salt as required. Dollop the pesto over the burrata and salad and serve. CHICKEN BRAISED WITH ARTICHOKES, SAFFRON & LEMON A dish with Moroccan Jewish origins, this is a combination of three of my favourite ingredients: chicken, artichokes and lemon. The original recipe also contained cinnamon, but I prefer it without. The saffron provides a subtle, almost sweet and honey-fragrant undernote that works well to counterbalance the sharpness of the lemon. Serve with good bread, olive oil-roasted potatoes or a bitter-leaf salad. Or all three. SERVES 4 4 chicken thighs or legs sea salt 4 tbsp extra virgin olive oil 240ml dry white wine (I use vernaccia but dry sherry would also be good) 120ml chicken stock or water 1 white onion, thinly sliced 2 garlic cloves, thinly sliced good pinch of saffron threads large handful of parsley, roughly chopped 1 lemon, cut into 8 wedges 6-8 artichoke hearts 1 Season the chicken pieces with salt. Warm half the oil in a heavy-based sauté pan or casserole dish and brown the chicken pieces (skin-side down first). Without crowding the pan, aim to get a good light brown colour all over, then remove the pieces and set aside. 2 Deglaze the pan with a little of the wine or stock, scrape up all the good brown bits and save this liquid for later. Wipe out the pan with a paper towel and place back over a low heat. 3 Warm the remaining oil in the same pan. Sauté the onion, garlic and saffron for 10-15 minutes until totally soft and translucent. Add half the chopped parsley and continue to cook for a few minutes. Add the lemon wedges and the artichokes and sauté for a minute or two longer, then add the chicken pieces back in, skin-side up, with the wine, reserved juices and chicken stock or water. 4 Cover partially and cook for 25-30 minutes, until the chicken is tender (the juices should run clear when the thickest part is pierced with a sharp knife) and the sauce is nicely reduced. Taste and check for seasoning, adding more salt if necessary. Serve with the remaining chopped parsley on top. PRESERVED LEMON & HERB YOGURT DRESSING When I worked at the lovely restaurant Spring in London we made a version of this – mostly to go with sea bass, although I have since made many variants for just about anything. It is the palest green, herb-flecked and, with the preserved and fresh lemons, wonderfully zingy – perfect with barbecued food, grilled veg, as a salad dressing or for dunking bread into. It will keep in the fridge for a few days – but for the freshest flavour eat it the day it is made. ½ garlic clove 1 tbsp preserved lemons, mostly rind pieces zest and juice of 1 large lemon 150g thick plain yogurt 1 tsp runny honey handful of mint leaves handful of dill or wild fennel fronds a handful of parsley leaves 4-5 tbsp extra virgin olive oil sea salt 1 Put all of the ingredients in a food processor and blitz until the herbs are just pale green flecks and you have a runny, creamy sauce. I particularly like this with roasted red vegetables or grilled peppers. LEMON & COCONUT CREAM CAKE There is something extremely chic about this cake, like a very fine cream alpaca cardigan. The coconut cream makes the crumb extra moist and delicately sweet, and the fragrant zest cuts through everything nicely. I like it as a summer breakfast, or for a celebratory tea. SERVES 8-10 225g unsalted butter, softened 200g sugar 4 eggs 1 tsp salt zest of 2 lemons 3 tsp baking powder 250g plain or 00 flour 200ml coconut cream For the icing 40g coconut flakes 170g mascarpone 100ml coconut cream 50g icing sugar a few drops of vanilla extract zest of 1 lemon 1 Preheat the oven to 180/160C fan/gas 4. Grease and line a 20cm cake tin. 2 Beat the butter with the sugar in a bowl until light and fluffy. Beat in the eggs one at a time, then the salt, lemon zest and baking powder. Finally, beat in the flour and the coconut cream until you have a smooth batter. 3 Pour into the prepared tin and bake in the oven for 45-55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin. 4 Lightly toast the coconut flakes in a small frying pan over the lowest heat (keep an eye on them – they burn very quickly) until just golden around the edges. Set aside. 5 Whip the mascarpone, coconut cream, icing sugar and vanilla extract together and use it to ice the cake. Top with the reserved toasted coconut flakes and lemon zest. LEMON POSSETS IN LEMON BOATS When you are lucky enough to have beautiful, leafy lemons, there is no nicer thing than halving them, scooping out the flesh (to squeeze) and filling them with lemon posset. The flavour of the rind perfumes the posset and provides a perfect picturesque vessel. You will need to scoop out four whole lemons, to create the 'boats' this is served in, but you only use the juice of two, so the pulp from the others can be used in another recipe. SERVES 8 400ml double cream 90g sugar 90ml lemon juice (I use 2 large lemons) 8 hollowed-out lemon halves, to serve 1 Combine the cream and sugar in a saucepan and bring to a low boil. Stir gently (the cream will expand a lot) and continue to cook for a minute or two, making sure the sugar has dissolved. 2 Remove from the heat and allow to cool for a few minutes. 3 Add the lemon juice to the cream mixture, then decant into your lemon boats. (Note: the boats need to be on a flat surface so the liquid doesn't spill.) Chill in the refrigerator for at least 2 hours, or overnight. LEMON BARS WITH POLENTA PASTRY & OLIVE OIL CURD The lemon bar is a teatime classic. Crumbly, buttery, creamy and tart, the sunshine-yellow squares are popular with both children and adults, and constitute an essential part of my Sardinian mother-in-law's grandly named, and even more grandly hosted, 'English teas'. I have added polenta to the pastry to Italianise them a bit. The curd itself is spiked with a little olive oil to make it extra glossy and provide the slightest peppery back note. MAKES 8-10 For the base 100g plain or 00 flour 60g polenta 120g butter a good pinch of salt zest of 1 lemon 80g sugar For the curd 2 eggs plus 3 egg yolks juice of 4 lemons 280g sugar 10g cornflour a pinch of salt 60ml extra virgin olive oil 70g butter icing sugar, to decorate 1 Preheat the oven to 170C/150C fan/gas 3. Line a 25cm x 25cm brownie pan with baking parchment. 2 Blitz all the ingredients for the base in a food processor until you have a fine, damp sand. Press into the base of the tin using the back of a spoon to form a flat, even layer. 3 Bake in the oven for 20-30 minutes until golden all over and smelling biscuity. Meanwhile, make the curd. Measure all the ingredients except the oil and butter directly into a saucepan, whisking until smooth. Cook over a medium heat, whisking continuously, until thick. The mixture should come to the boil and then begin to thicken after a few minutes. 4 Remove from the heat and strain into a bowl. Whisk in the oil and the butter until smooth. 5 Pour the curd over the cooked base and then return to the oven and cook for a further 10-15 minutes, until just set. 6 Remove from the oven and allow to cool, then slice into squares, dust with icing sugar and serve. NOW BUY THE BOOK Our recipes are from For The Love Of Lemons by Letitia Clark, with photographs by Charlotte Bland (Quadrille, £28). To order a copy for £23.80 until 15 June, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Washington Post
3 days ago
- Health
- Washington Post
What's the best way to store strawberries? We tested popular methods.
Crimson, plump, juicy and sweet-tart, fresh strawberries are a treasure to behold. When we catch them on sale at the grocery store, spot a table full of them at the farmers market, or spend the afternoon picking our own at a farm, it's easy to get carried away and find ourselves with an abundance of berries. Once we take our haul home, a sense of dread slips in: What do we do with all of these strawberries? There are lots of options to cook with or save them for later — such as baking into desserts, freezing or making jam — but with the best berries, nothing beats eating them in their natural state. Unfortunately, a strawberry's peak is short-lived. 'Thanks to their thin skin and fragile structure, they only last a few days, even in cold storage,' Harold McGee wrote in 'On Food and Cooking.' Once picked, strawberries are best consumed as soon as possible. But you can't always eat an entire berry bounty in one sitting. People tout a number of methods for storing strawberries to make them last as long as possible, so I decided to put them to the test. The methods I tried included: the original plastic clamshell the berries arrived in; an Oxo produce-keeper; a sealed glass jar; a vinegar and cold tap-water wash before drying and storing in a glass container lined with a towel with the lid ajar; and a hot tap-water wash before drying and storing in a glass container lined with a towel with the lid ajar. For each test, I started by sorting through the berries, picking out any that looked like they were on their last legs so they wouldn't drag the rest of the fruit down with them. Here's how the strawberries fared after I left them in the refrigerator for one week. The idea behind this method is to use a mixture of vinegar and water to kill off any mold spores and bacteria on the surface of the berries, usually at a ratio of 1 part vinegar to 3 parts water. Then, the berries get a quick rinse in the sink to get rid of the vinegar flavor and are dried before being placed in another container lined with towels with the lid left ajar. I believe the towels are there simply to add some cushion, and keeping the lid partially open avoids trapping too much moisture. 'By washing your berries in a solution of vinegar and water, you can extend their shelf-life by days (sometimes even weeks!),' food writer Sarah Jampel wrote in Food52. Alas, I did not find this to be the case. There was visible mold on at least a few of the berries I treated this way. Perhaps it was user error? I put the strawberries in a salad spinner to dry them, as Food52 recommends, but maybe they weren't as dry as they should have been. Or perhaps the towel absorbed too much of the moisture exuded by the fruit, or the fridge was particularly humid, which in turn sped up their deterioration and negated the whole point of treating them in the first place. Similar to the vinegar solution, hot water can also kill mold and bacteria. While some people recommend using water around 125 degrees, Serious Eats editor Genevieve Yam found that there was 'barely a discernible difference' compared to berries simply rinsed in hot tap water, which comes in around 109 degrees. After rinsing, I followed the same steps as above, drying the berries in a salad spinner and placing them in a container lined with towels the lid ajar. Unfortunately, I experienced nearly the same results as the vinegar wash — although there was perhaps slightly more mold in this batch. And as with the previous method, user error could be a factor if the berries were not dried as thoroughly as they could have been. This is a method that I've seen on my social media feeds. And I will admit, they were perhaps the best-looking berries of the bunch after their stay in the fridge. However, there was a loud 'pop' when I opened the jar, making me fear it could explode if the strawberries continued to stay in there. And the longer they stay in a sealed environment, the higher the chance of the flavor becoming unpleasant and the berries falling apart. After one week, there was the slightest acidic aftertaste, as if the strawberries had begun to ferment, but overall they tasted fine. However, given the potential for exploding jars, this is not a method that I would recommend anyone try at home. There are a number of berry-storage containers available to help keep fruit from spoiling, many featuring a basket inside of another container with a lid that you can vent. The benefit is that the basket lifts the fruit from any water that collects in the bottom of the container and the vented lid allows air flow. (A colleague also loves her ceramic berry bowl, which could work similarly if loosely covered.) These strawberries fared extremely well, with no signs of spoilage and no faint aftertaste. The only real downside is that it's another item you would have to purchase and store. The one I purchased from Oxo cost about $20, but I hate the idea of having to find space in my small kitchen for a specialty item. My preferred method, it turns out, is to simply store the strawberries in the container I purchased them in. The berries weren't as plump and vibrant as those stored in the specialty container, but there was no mold, and this route required the least amount of work. (I'm lazy — sue me. But maybe you are too?) Regardless of which storage method you use, remember that strawberries are best eaten within a few days, so it's best to only buy as many as you think you can consume, cook and preserve within that time. If you accidentally forget about them in the back of the fridge and happen to come across a moldy berry or two, simply toss them. Taste one of the others, and if all is well, the rest are safe to consume — but do it soon.
Telegraph
3 days ago
- Health
- Telegraph
Nine unusual and delicious ideas for strawberries
The arrival of British strawberries is one of the most delicious signs that summer has begun. And this year, berry lovers are in for a treat: it's shaping up to be an exceptional season. According to Sandy Booth, CEO of New Forest Fruit Co – a key supplier for Sainsbury's – the sunny weather has worked wonders. 'With the recent spell of sunshine, our strawberries are ripening at a faster rate than usual, not only giving us a bumper crop but also yielding fruit with enhanced sweet and juicy flavours due to the cooler nights, after long sunny days,' he says. More than 30 varieties are grown across the country, but most supermarkets either don't list the variety on the label or default to the reliably firm and sweet Elsanta. Look a little further and you'll find other cultivars, such as the aromatic Eve's Delight from Kent (currently at M&S for £8.33/kg). But if you're simply planning to slice and serve with cream, save a few pence and pick up a punnet of Waitrose's 'wonderfully wonky' but fabulously sweet berries (£7.20/kg). But why stop at cream? Piled onto a pavlova, muddled in a jug of Pimm's or stirred through an Eton Mess are just a few of the strawberry's starring roles; there's no shortage of ways to enjoy this year's giant, juicy berries, as you'll discover below. A quick note before you tuck in: to enjoy strawberries at their best, store them properly. Don't wash them first – simply refrigerate in their original container, or, if they came in a paper bag, transfer to a shallow bowl lined with kitchen paper. For full flavour, bring them to room temperature at least an hour before serving. Nine unusual and delicious ideas for strawberries Quick pickled strawberries These make a fab addition to a charcuterie board and the leftover juices can be whisked with olive oil for a zingy salad dressing. Hull and halve 400g strawberries and place in a jar. Warm together 150ml white wine vinegar, 75ml water, 3 tbsp caster sugar. Add your choice of whole spices, such as a sprinkle of pink or black peppercorns, a couple of star anise, cracked cardamom pods or a pinch of chilli flakes. Stir until the sugar dissolves then pour over the strawberries. Leave to cool to room temperature then chill until ready to serve. Keep chilled and eat within two days. Strawberry caprese skewers For a surprisingly wonderful flavour match, swap the cherry tomatoes in your traditional tricolore salad for sweet and juicy strawberries. Or to make delicious pre-dinner nibbles to serve alongside a glass of summer spritz, thread small or halved strawberries, mini mozzarella and basil leaves onto cocktail sticks and finish with a drizzle of balsamic glaze. Strawberry and goat's cheese toasted brioche Butter two slices of brioche bread and make a sandwich (butter on the outside) with goat's cheese and sliced strawberries. Season with chilli flakes, black pepper and a drizzle of honey if you fancy it, then toast in a panini press or frying pan until crunchy and golden brown. Tip: an easy way to hull strawberries For neat and speedy removal, gently push a straw, preferably a thin metal or reusable plastic one, through the tip of the strawberry. The calyx will simply pop out of the top. Spice-roasted strawberries Place 400g halved strawberries, 2 tsp sumac, 1 tsp vanilla extract, 2 tbsp caster sugar and 4 tbsp water in a small heatproof dish. Stir well then roast or air fry at 200C for 15-20 minutes until softened and bubbling but still holding their shape. Wonderful served with yoghurt for breakfast or ice cream for pudding. Strawberry milk ice lollies Homemade creamy strawberry ice lollies need only three ingredients and an overnight stint in the freezer (no additives or emulsifiers in these, thank you). Hull and halve 300g strawberries and blend with 170g condensed milk and 100ml milk until smooth. For seedless lollies, strain the mixture, otherwise pour into 6 ice lolly moulds and freeze overnight. Strawberry and avocado salad For a pretty summer salad, toss together halved strawberries, diced or sliced ripe avocado and some baby spinach leaves. Crumble in a little feta, add a few slivers of red onion then dress with a honey-mustard vinaigrette. Double chocolate frozen strawberries Thoroughly dry the strawberries by patting with kitchen paper then remove the hull. Push in a cocktail stick then freeze the strawberries in a single layer. Dip the frozen strawberries into melted white chocolate, using the stick to shake off any excess. Once all the strawberries are coated, return to the freezer until fully set then repeat with a layer of milk or dark chocolate then slide out the sticks. Serve frozen. Strawberry mojitos Roughly chop 12 large strawberries and 2 limes and muddle together in a jug with two tablespoons of white sugar and few fresh mint leaves. Stir in 400ml white rum, mixing well. When ready to serve, divide between 6-8 glasses, fill with ice cubes then top up with sparkling water. Strawberry smoothie Fill a blender goblet with hulled and halved strawberries (if you have any other berries such as raspberries or blueberries, add a few of those too). Break in a small banana then add a good splash of milk or coconut milk or water and whizz until smooth. Pour over ice and serve.
