Strawberries from Kimball Farm in Pepperell, MA

I think of Strawberries in the same I think of tomatoes.  The best of the best are grown locally, here in New England.  At some point in June every year we start with berries from Connecticut, then Massachusetts working there way through New England, ending once we see berries coming from Quebec.  Though the Quebecois berries are still quite good they no longer fit our standard of serving locally grown ingredients.  Just like tomatoes, at EVOO we only serve strawberries when they are in season locally.  Like tomatoes most of the strawberries you find in the grocery store are crap.  Like tomatoes they are grown in chemical laden soil, picked unripe, so they will travel better, they ripen, well turn red anyway, during transport.  Not ripening on the vine they do not have a chance to develop any flavor.  Buy local berries in season directly from your local farms.  Enjoy the treat, overindulge on them for a short period of time each year, it will make Strawberry season as special as it should be.

A couple of weeks ago we received our first case of Connecticut berries.  I was excited to see them available, I put them on our menu in a strawberry – rhubarb crisp.  The next day I ordered more and California berries were delivered instead.  More crisps were made using the California berries before any of the chefs noticed (including me).  The difference was astounding, the California berries were awful. They lacked any real flavor, they had a tart-mineraly flavor not at all reminiscent of a real strawberry.  They were red on the outside and Styrofoam white on the inside, unlike the local berries which are red all the way through.  When the crisps were cooked, the liquid that oozes over the top of and down the sides of the baking dishes, which is usually bright red was more of a caramelized dirt pink color, not at all appetizing.  Needless to say, we did not serve these substandard crisps to our guests.

Strawberry – Rhubarb Crisp

Now the local strawberry season is going strong we are using them in the previously mentioned crisp as well as a strawberry gazpacho (recipe below) a nicely seasoned chilled soup which receives rave reviews every year.  At both Za locations we are offering a Strawberry – Arugula Salad.  Support your community by eating locally.

EVOO’s Strawberry Gazpacho

EVOO’s Strawberry Gazpacho

At EVOO we garnish the gazpacho with diced strawberries, seedless cucumbers, cilantro, red onion, EVOO  and toasted almonds.

Ingredients:

3 qts         halved Strawberries

1½ cups    Orange Juice

2 TB        Lime Juice

2 TB        Rice Vinegar

1 cup       Water

3 TB        Agave Nectar / Honey

¼ cup       EVOO

1 ts           Tabasco

2 ts           Kosher Salt

1 ts           Fresh Ground Black Pepper

Method:

Puree all ingredients together. Strain if desired.