The first strawberries of the season are not the most succulent, just the most pined-for. I rushed mine home from the farmer's market Saturday, and did two things with them immediately:
- Took them out of their list plastic baskets (set aside to give back next weekend) and dropped them dry and unwashed into quart containers (re-used yogurt vessels, with tight lids). A farmer taught me last year that they will keep up to three weeks this way. Last summer a few even did, when I put them out of sight by mistake.
- Made strawberry toast, one of my favorite-est healthy snacks.
To make:
- Lightly butter a nice slice of chewy whole-grain bread
- Layer it with thick-sliced fresh, local strawberries
- Sprinkle with either brown or turbinado sugar
- Place in the toaster oven til the bread crisps and the sugar melts
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