Hey! Hope everyone is having a great week. I’m at lake crescent taking a much needed break from the city, kayaking, hiking and trying to teach Roux to swim. It feels like summer is really here and the farmer’s market is in full swing. Last week I picked up peas, zucchini, basil, cucumbers, peaches, and all the berries. With the insanely warm weather we’ve been having the berries started going bad before we could eat them all, but I was determined not to let any go to waste. They aren’t perfect looking, and are even a little wrinkled and bruised (they had a rough ride home on the back of my bike) but that’s ok with me. I think there’s something beautiful about produce that isn’t perfect and I hope that you’ll see the inherent beauty too. Twenty percent of the produce grown in the U.S. goes to waste because it doesn’t fit the strict cosmetic standards set by grocery stores, and expected by consumers, resulting in wasted resources and huge environmental impacts. Several organizations like Imperfect Produce and Imperfectly Delicious are working to change this by educating consumers, working with farmers and gleaning imperfect produce to sell in discounted CSA shares or incorporate into food service industry menus. After all, it’s the flavor that matters most right?
I dressed up these strawberries by tossing them with coconut sugar and freshly grated ginger for a rich roasted flavor and a little zing. I served them with sheep milk yogurt, apriums, toasted pistachios and chia seeds but they’d be great on strawberry shortcakes or over ice cream too. The styling in this post was inspired by Tara O’Brady’s recipe for Chia Pudding with Fruit and Golden Honey Elixer.
1 cup strawberries hulled and sliced
1 tablespoon coconut sugar
1 inch fresh ginger, peeled and finely grated
Sheep milk yogurt
Sliced apriums or apricots
Toasted and chopped pistachios
Gently toss the strawberries with the sugar and ginger until the sugar has dissolved and the strawberries start to release their juices. Serve with sheep milk yogurt, sliced apriums, toasted pistachios and chia seeds.