Farmstand is a new series Alison and I are excited to introduce. We will highlight seasonal produce and delicious recipes.
As soon as the weather begins to warm up, I visit the farmers’ market once a week. I try to support the local economy as much as possible and nothing is better than food straight from the market. If you are a farmers’ market newbie, be sure to checkout Kim’s Guide in the spring issue of Twin Stripe.
For as long as I can remember, I have loved berries, strawberries in particular. Strawberries are grown in most states, but they are only in season for around four weeks. In North Carolina the growing season is the end of April through May, so I try to pick up as many as we can eat.
When buying strawberries, select bright red berries. Remember, they will not ripen any more once picked. Make sure the container is dry, a stained container may indicate the berries are not fresh. One of the farmer’s I frequently buy from suggest you sample a berry before you buy. Keep the berries unwashed and uncut until ready to eat to ensure the fruit stays fresh. Wondering what to do with all the strawberries you purchased? Try these season-inspired recipes
Clockwise from top left: Strawberry Brie Salad, Camille Styles | Strawberry Nutella Poptarts,
The Novice Chef | Strawberry Pretzel Parfait, Dessert for Two | Strawberry Rosemary Sangria, A Cozy Kitchen
Alison and I are looking forward to sharing more of our farmers’ market adventures with you this summer and beyond. Be sure to let us know what some of your favorite fruits and veggies are so we can feature them in future posts.