By Nancy Vallarella
Long Island’s strawberry season is synonymous with Memorial Day weekend, as U-Pick fields open, offering ripe berries for eager pickers. Before you get lost in the strawberry patch, there’s some good and not-so-good news. On the bright side, strawberries are packed with nutrients like vitamin-C and fiber. However, conventional strawberries often come with a side of pesticides, landing them on the Dirty Dozen list.
Thinking of going organic? It’s not a guaranteed escape from pesticides, as some synthetic substances are still allowed. So, what’s the best bet for healthy produce? Get to know your local farmer. They might not have an organic label, but they can offer insight into their farming practices.
Now, onto the practical stuff. Handle your strawberries with care once you get them home. Sort through them, discard any bruised ones, and store them in the fridge, unwashed. When you’re ready to eat, let them reach room temperature for the best flavor. Don’t forget to rinse them under cold running water before consuming.
Got more strawberries than you can eat? Freeze them! Rinse, dry, hull, and freeze on a parchment-lined baking sheet before transferring them to a freezer bag. With proper care, frozen strawberries can last up to six months.
Strawberry and Brie Crostini
with Honey & Mint (12 crostini)
Ingredients:
12 slices of French baguette cut diagonally to 1/3-inch thickness
2 Tbs. extra virgin olive oil
12 matching sized slices of brie cheese, approximately 4 oz.
6-8 strawberries, sliced
1 Tbs. Balsamic Vinegar
2 Tbs. of honey
2 mint leaves, cut into very thin slivers (may use basil as well)
Directions:
Preheat oven to 350° F. Lightly brush some oil on the bottom of the baguette pieces and place them oil side down on a baking sheet. Top each piece with a slice of brie cheese. Place the baking sheet on a middle rack in the oven.
Bake the cheese topped baguette for 5-7 minutes until slightly browned and the cheese is melted. In the meantime, mix the balsamic vinegar and honey together, then pour over the strawberries and mix carefully to not crush/mash the berries.
Remove the crostini from the oven. Top with a few pieces of strawberry, any remaining honey-balsamic mixture, and a scant few slivers of mint or basil. Serve immediately.
Strawberry Mousse Recipe (4 – 4oz. servings)
Ingredients:
1 lb. strawberries
4 Tbs. sugar
1 Tbs. gelatin
2 Tbs. water
1 cup heavy
whipping cream
3 Tbs. powdered sugar
See NOTE below for vegan,
dairy-free substitutions
Directions:
Place strawberries into a deep bowl. Blend strawberries using an emersion blender until smooth. (This can be done with a fork, potato masher, food processor, or blender as well). Strain through a sieve and add sugar. Stir until combined.
In a small bowl sprinkle gelatin with 2Tbs. of water. Let it soak for 3 minutes and then place bowl with gelatin in a microwave for 30 seconds until dissolved. Let cool.
Add a few teaspoons of the strawberry puree to the slightly cooled gelatin. Pour gelatin mixture into bowl containing the rest of the strawberry puree. Combine.
In a large bowl that has been placed in the frig to chill, whisk the cream with the powdered sugar until it forms peaks. (This can be done with the whisk attachment of an emersion blender, hand or stand mixer, or by hand.)
Gently fold the whipped cream into the strawberry mixture until you no longer see white streaks.
Divide the mixture into four 4oz. serving dishes, cover with plastic wrap and chill in frig for 4 hours.
Garnish ideas: strawberry slices, edible flowers, mint, dollop of cream.
Note: To make this dish dairy-free and vegan:
Replace the gelatin with agar agar. THIS WILL NOT be a 1:1 ratio replacement.
Use 1 teaspoon of agar agar to replace 1 tablespoon of gelatin. A vegan heavy whipping cream alternative can be used to replace the dairy heavy whipping cream. Trader Joe’s carries this in their refrigerator section. (It’s repackaged for them but made by Violife).
Long Island Locavore is created by Nancy Vallarella. Managing farmer’s markets, creating recipes, and giving food demonstrations all contribute to bringing awareness to all things farmed, fished, foraged, and produced on Long Island! For more recipes, or to ask a question, DM @longislandlocavore495 on Instagram or contact her via email – lilocavore495@gmail.com
