Our strawberry infatuation continues! Jill’s strawberry post today reminds us that so much of what tastes great can come from our own backyard and it’s time to get planting. And I love that strawberries don’t need much to be transformed into a sophisticated dish. -Maggie
This year I am obsessed with turning our backyard into an urban food forest. How wonderful to be able to walk into the garden at any time and sample what’s growing?
Foraging and nibbling what nature has to offer is surely becoming a family pastime with our strawberries emerging as a star crop. The succulent red berries come back year after year and flourish with very little maintenance.
Our biggest strawberry dilemma? With five sets of hands wrangling over the first summer berry, there are never enough… so I’ve planted MORE! More strawberries, as well as multiple blueberry, raspberry, blackberry and red currant bushes.
A vertical experiment, as well as a conventional patch (netted off from wandering pet chickens and rabbits), is the newest addition to the strawberries already growing in the greenhouse.
These survived winter in the greenhouse, frozen in the clay pebbles of the aquaponics grow bed.
These vertical towers from Lee Valley can each hold 14 plants. In addition to the strawberries, I’ve also got two types of kale and assorted herbs growing. We’d love to hear what else besides strawberries are growing in your own food forest?
One of my favorite ways to enjoy strawberries is to toss them with balsamic vinegar. It’s tangy, but with a hint of sweetness. You can use the really good aged stuff, straight out of the bottle, or boil down a less expensive version into a balsamic glaze with a little honey or brown sugar.
Adding balsamic to strawberries (or grilled peaches!) elevates the fruit to a very grown-up dessert. Here’s how:
Wash, trim and slice your strawberries.
Add a few drizzles of balsamic vinegar or glaze to suit your taste.
Toss and let it sit for about five minutes, then spoon over vanilla ice cream.
If you have fresh basil on hand, chopped it up and add that too!
- Fresh Strawberries
- 2 tablespoons good quality balsamic or balsamic glaze
- Sprigs of fresh basil, finely chopped in strawberries, or as a garnish (optional)
- Vanilla ice cream
- Wash, trim and slice strawberries.
- Drizzle 2 tablespoons (or more to your liking), balsamic vinegar or glaze.
- Let it sit for 5 minutes or so, then spoon over vanilla ice cream.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.