If I were a berry I would enjoy resting on top of a sponge cake, dusted with powdered sugar….or swirling around in sweet juice in a canning jar for all to admire….or being wrapped up snuggly in a blanket of dough. “Saturday, Spring Strawberries, Buttered Toast….” My partner, Wouter, shares his Dutch “recipe” for enjoying the first Spring strawberries…sugared on buttered toast.Īnd last, but not least, if you want to spend a bit more time and really impress your family and friends then you might want to try out this recipe for “Ruby Red Strawberry Victoria Sponge Cake with Lemon Mascarpone Filling”. Want to keep some of that berry-goodness for later in the year? “Strawberries Fresh Picked & Put Up!” is the easiest of recipes for making a few jars of freezer strawberry jam. Here is where you will find the full recipe and original story with how-to photos to make “ A Mother’s Day Tennessee Strawberry Tart”. So in honor of Tennessee Strawberry time I am going to share previous posts I have done which feature fresh, local, Spring Strawberries. I picked up a couple of extra cartons for gifts for my daughters. I bought my first berries this past weekend. Every May the Downtown Nashville Farmer’s Market begins to fill up with local farmers offering pints and quarts of berries and this May is no different. There is nothing so sweet as the beginning of Strawberry Season. In May of 2015 I posted a blog featuring “A Mother’s Day Tennessee Strawberry Tart” and now May 2016…one year later my tart is the cover story of the May/June Edible Nashville. It is a proud moment in blogging when a post ends up on the cover of a magazine! Top toasted bread with sliced berries and a light sprinkling of raw sugar. Smear the bread slices with yummy softened butter and toast. Just grab some really good crusty-loafed bread such as sour-dough. Those are all delicious and wonderful, but our absolute favorite way to eat strawberries is just like this. Simple is best, although over the years I have posted recipes for strawberry jam and Victoria sponge cakes with strawberries…let’s not forget the strawberry tarts. This was our Friday lunch, and might be Saturday’s lunch as well and why not Sunday breakfast with a few slices of Gruyere added? We try to eat as many as we can while the local crop is plentiful. Sliced strawberries on buttered bread toasted with a light sprinkling of raw sugar is just about a close to Nirvana as you can get when it comes to food. Late May in Nashville means an abundance of fresh, juicy, local strawberries.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |