Local June Strawberry Recipes

June-bearing strawberries are here! Bursting with ripe flavor from local Skagit Valley fields, enjoy these delicate berries fresh or read on for some suggestions to make the most of these early seasonal delights. From parfaits to salads, the alluring ruby color and sweet, tangy flavors of strawberries make any occasion just a little more special.

Chocolate Strawberry Fool

Ingredients:

  • 2 ounces semisweet chocolate, finely chopped
  • 2 cups sliced fresh strawberries, divided
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, very cold

Directions:   Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.

Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings. Serve with a plate of CRUST+CRUMBS shortbread cookies.

Spinach & Strawberry Salad

This salad is a love poem to the strawberry, whose succulent sweetness is set off by the earthy zest of hardy greens and balsamic vinegar, and complemented by creamy goat cheese.

Ingredients:

  • 4 cups strawberries, reserve 2, slice remaining
  • 1 small shallot, peeled
  • 2 tablespoons strawberry jam
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 4 ounces spinach
  • 2 medium scallions, slivered
  • 4 ounces chèvre cheese, crumbled
  • 1/4 cup sliced almonds, toasted

Directions:  In a food processor or blender, process 2 strawberries with the shallot until well minced. Add the jam and vinegar and process to mix, then drizzle in the olive oil gradually with the machine running. Mix in the salt. Transfer to a cup. Combine the spinach, berries, and scallion in a serving bowl and top with chèvre. Drizzle with the dressing and top with almonds. Serve immediately.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.