When I was growing up on Prince Edward Island, one of my first summer jobs was picking strawberries. We started early in the morning and on a day when ‘the berries were good,’ I’d easily pick more than 100 boxes. When I finally closed my eyes to go to sleep at night, all I could see were bright red berries hanging in bunches.
I still like to start a summer day with strawberries, but now I do most of my picking at a market’although I try to pick a dozen or so boxes during my annual trip to the Island. I’ve also come to appreciate that these sweet berries are packed with nutrients: One cup (250 mL) contains an entire day’s worth of vitamin C, and those tiny seeds provide soluble fibre that can help to lower cholesterol.
They are also amazingly versatile: Try Paul Finkelstein’s Arugula & Strawberry Salad or Strawberry-Cucumber Salad with Almonds and Mint for lunch, or just a bowl of fresh berries and frozen low-fat yogurt to wrap up dinner.
Find out more ways to enjoy strawberries’and four other must-use summer cooking ingredients‘from celebrity chef Christine Cushing.
What’s your favourite summer strawberry remembrance or recipe?