With Memorial Day quickly approaching, the farmers markets that have been closed for the winter are back up and running. It’s great to see familiar faces (both the farmers and the neighbors who’ve been hibernating) and the tables piled high with arugula, asparagus and strawberries. The strawberries you see above were photographed – and of course, tasted and thoroughly enjoyed – at one of the roadside stands of Manassero Farms in Orange County, California. I was visiting my brother and sister-in-law there several weeks ago and we stopped by the stand to say hello to my sister-in-law’s mother, who runs the stand. Just steps away, we were able to see the strawberry plants growing. This is what they look like:
Pretty, right? What I love about strawberries is that they can easily be incorporated into just about any meal of the day. Lately, we’ve been whipping up this tasty strawberry almond butter smoothie in the frenetic mornings we count down until the last day of school (just 17 days to go!). Snack time need not be boring either. Serve up a strawberry ricotta bruschetta for a pick-me-up packed with protein and vitamins, or add a green salad and call it lunch. If you like fruit paired with chicken, consider this easy weeknight dish which showcases a few of my favorite springtime market picks on one plate.
This week’s feature recipe is a simple pasta dish that goes beautifully with…you guessed it…this stunning arugula salad with strawberries and feta. Easy does it. I must confess I’m keeping my commentary short today, as I’m soon expecting a very special guest in my kitchen. Today I’m learning how to make corn tortillas from scratch. I will bring you the recipe, a few helpful tips and an interview with my guests before you know it. Until then, be well and use sunscreen.