Strawberry Junkie

Wednesday, June 6th

Fraise, Fresa, Jahoda, Morango...

"Doubtless God
could have made
a better berry,
but doubtless God
never did."

- Dr William Butler, 17th century English writer

I woke up on Saturday morning at 7 am. As I stretched and yawned and looked at the clock, I wondered why on earth I was wide awake so early on the weekend? Then I remembered.. Strawberries! My subconscious knew enough to wake me up in time to get to the farmer's market to buy loads and loads of strawberries.
Last Saturday was the first time a fresh strawberry touched my lips since last autumn. I tucked into my first pint immediately after buying it, and shared a few with everyone around me. The first local strawberry of summer is more than just rewards for waiting out a long winter with only apples and pears to feed my fruit craving. Berry season has just begun, and I'm already up to a quart a week.
Strawberries are a member of the rose family, and are high in vitamin C as well as providing potassium and iron. The smaller the berry, the better the flavor some say. My favorite strawberries available at New York City farmer's markets are grown at Phillip's Farms in Milford, New Jersey. If you reside outside NYC, check out this map to find a farmer's market in your area.
There's nothing better than eating fresh strawberries out of hand, but you should try cooking with them too! With strawberry season also comes rhubarb. Rhubarb and strawberries are a perfect match for an easy fruit compote. Spooned over a lemon pound cake with some fresh organic whipped cream, this dessert reminds me of summers picking strawberries in Grandpa's garden.

Strawberry Rhubarb Compote

You will need:

• 1 pound rhubarb stalks, washed and cut into 1 inch lengths
• 1 pint strawberries, hulled and sliced in half
• zest and juice of one orange
• pinch of cloves
• 1/3 cup sugar
  

What to do:

• Combine all ingredients in a medium sauce pan
• Cook over medium high heat until rhubarb is tender, about 5-10 minutes (some pieces will remain whole while the rest break apart)
  
• Remove from heat and place compote in a bowl
• Cover and refrigerate. Compote will thicken as it cools and the rhubarb will release it's red juices.
  
• Enjoy! Try this compote for breakfast on pancakes, or with yogurt/ice cream.