Slice and Dice: Strawberries

A few years ago, I landed a plot in my local community garden. Eager to create a sanctuary for myself in the city, I filled the tiny space with tomato plants, bell peppers, thyme, sage, parsley, and jalapeños at my mom’s insistence. Contented with my efforts, I cooed over the seedlings until I noticed a small patch of grasshopper-green plants in a neighboring plot. Their deeply grooved leaves sat close to the ground. Having picked strawberries for many summers as a child, I knew that dainty white flowers would soon appear among the leaves and that the blossoms would morph into glossy, red berries. I kicked myself for forgetting to plant them. I soon realized it would take an acre of land to satisfy my craving for the cushy, floral fruit, and I headed to the market where they were already on display.

An alluring shade of red, strawberries waken all the senses. Dress them up with chocolate or eat them straight off the stem. A cup of the berries exceeds the recommended daily dose of vitamin C; the tiny seeds that polka-dot the outer skin provide fiber. The sinfully delicious fruit also contains an infusion of antioxidants, which guard against heart disease. So take the time to enjoy the exquisite fruit.

How to Select Strawberries

Strawberries stop ripening after they are picked. So select red berries without any green or white patches. They should be glossy, plump, and free of soft spots. According to The Environmental Working Group, strawberries are among the foods that have the most pesticide residue. So opt for organic.

How to Store Strawberries

Strawberries can be stored in the refrigerator for up to three days. Leave the stems intact and lay the unwashed berries in a single layer on a cookie sheet. Pick out any moldy fruit to keep mold from spreading. Place the berries in the refrigerator uncovered. Wash and hull the strawberries before devouring them. 

To freeze: If you plan to store strawberries for more than three days, it’s best to freeze them. It takes very little effort! 

Wash the berries and hull them by slicing off their green caps.

Lay them on a paper towel to dry. 

Lay the berries on a cookie sheet lined with a fresh paper towel and place them in the freezer. 

When the berries are frozen, transfer them to freezer bags or a freezer-safe storage container. Store them in the freezer.

How to Prepare Strawberries

To slice: Wash the berries. Lay a berry on its side and slice off the green cap. Hold the wide end of the berry with one hand. With a paring knife in the other hand, slice the berry widthwise, starting at the tip.(If you prefer, you can slice strawberries lengthwise from side to side for teardrop-like slices.)

To chop: Wash the berries. Lay a berry on its side and slice off the green cap. Using a paring or chef's knife, slice the berry in half lengthwise. Slice each half down the middle lengthwise. Line the cut pieces up together lengthwise. Cut them widthwise starting at their narrowest ends. Run a knife across the cut pieces to finely chop.

July 4th Fruit Pizza

Susan Pachikara (COPYRIGHT 2011)

In culinary school, I studied under a chocolatier who got his start at La Maison due Chocolat. Chef Graham exposed me to the world of fine chocolate, and my passion for the lovely substance only grew. But in the summer, I try to stay focused on fresh fruit which is so fleeting in the Midwest. (In a weak moment, I may look for a way to combine the two).

Strawberries are slowly disappearing from the farmer's market, and I wanted to give them a proper send off. Thankfully, blueberries and red raspberries are taking their place. There are many ways to celebrate life with these lovely fruits.

JULY 4th FRUIT PIZZA

Tip: I borrowed a round pizza pan from a friend to bake the cookie crust, but you can also use a regular cookie sheet. If you have extra cookie dough, you can bake a few mini-pizzas or cut out cookies. Also, you can top the pizza with any type of fruit. Next time I'm going to try the recipe with a chocolate cookie crust.

Makes one 16-inch pizza

INGREDIENTSFor cookie crust

3 cups all-purpose flour
1/2 teaspoon baking power
1/2 teaspoon salt
1 cup sugar
1 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
1 small lemon, squeezed and zestedFor icing

1/2 cup butter, at room temperature1/4 teaspoon vanilla3 cups powdered sugar, sifted
1 1/2 tablespoons milk

For topping

Blueberries
Strawberries
Raspberries

Susan Pachikara (COPYRIGHT 2011)

INSTRUCTIONS

In a bowl, mix together the flour, baking powder, and salt. Set aside.

In a standing mixer, cream the butter and sugar with a paddle attachment on medium speed. Scrape the butter mixture down from sides of the bowl. Add the egg and vanilla and beat until combined. Add the lemon zest and 2 tablespoons of lemon juice. Beat another 2 minutes.

Add the dry ingredients and mix until just incorporated.

Gather the dough into a large ball. Wrap it in a large piece of plastic wrap and flatten it until it takes the shape of a large disk.

Refrigerate for 3 hours.

Susan Pachikara (COPYRIGHT 2011)

Cover the pizza pan with tin foil.

Lightly flour a cutting board. Roll the dough to 1/4 of an inch thick. Gently  wrap the dough around the rolling pin. Hold the rolling pin over the pizza pan and slowly unroll the dough onto the pan. Press the dough into corners of pan.

Bake 15 to 20 minutes or until the dough turns light brown along the edges. Place on cooling rack.

In a standing mixer, beat the butter on medium speed until fluffy. Add the vanilla and beat until incorporated. Add the sugar and milk and beat on low until the sugar is incorporated. Then beat on medium high for about 5 minutes.

When the cookie crust is completely cooled, cover with icing.

Layer with fruit.

Susan Pachikara (COPYRIGHT 2011)

Strawberry Lemonade Popsicles

Susan Pachikara (COPYRIGHT 2011)

STRAWBERRY LEMONADE POPSICLES

INGREDIENTS

3 1/2 cups water

3/4 cup sugar

1 1/2 cups coarsely chopped strawberries

3/4 cup plus 2 tablespoons fresh lemon juice (about 4 lemons)

INSTRUCTIONS

Combine 3/4 cup water and sugar in a sauce pan. Bring to a gentle simmer and cook until the sugar dissolves. Set aside to cool.

Using a blender, puree the strawberries with 3 tablespoons of lemon juice. Push the juice through a sieve to filter out the seeds.

In a pitcher, combine the sugar syrup, strawberry juice, the rest of the water, and lemon juice. Stir.

Divide the strawberry lemonade evenly between the popsicle molds. Insert the sticks and freeze for about six hours.

Dip the molds in hot water to release popsicles.

It Won't Last Strawberry Lemonade

Susan Pachikara (COPYRIGHT 2011)

STRAWBERRY LEMONADE

(2011 Cardamom Kitchen LLC All Rights Reserved)

This recipe was inspired by a drink I had at Holy Trinity High School in Wicker Park. I stopped by the school in April to see how Chef John Boundas and his staff are innovating Chicago's school lunch program, one meal at a time. At the end of the visit, a woman handed me a glass of the strawberry lemonade they stir up with frozen berries from the commodities program. The blush-colored drink had a fruitiness, a tang, and a touch of sweetness that would outshine any processed beverage. It is proof that John and his staff really do perform miracles in the kitchen.

Susan Pachikara (COPYRIGHT 2011)

Tip: Two years ago, I visited my Aunt Regina who lives just outside of San Francisco. At the time, her lemon trees were heavy with fruit. She taught me to pour extra lemon juice into an ice cube tray to store it for later use. Use this tip if you end up with more lemon juice that you need for the strawberry lemonade.

Makes about 1 1/2 quarts

INGREDIENTS

3 1/2 cups water

3/4 cup sugar

1 1/2 cups coarsely chopped strawberries

3/4 cup plus 2 tablespoons fresh lemon juice (about 4 lemons)

INSTRUCTIONS

Combine 3/4 cup water and sugar in a sauce pan. Bring to a gentle simmer and cook until the sugar dissolves. Set aside to cool.

Using a blender, puree the strawberries with 3 tablespoons of lemon juice. Push the juice through a sieve to filter out the seeds.

In a pitcher, combine the sugar syrup, strawberry juice, the rest of the water, and lemon juice. Stir.

Susan Pachikara (COPYRIGHT 2011)

Strawberry Banana Bread

Susan Pachikara (COPYRIGHT 2011)

A few weeks ago, I traveled to southern Illinois. For most of the six-hour journey, our train chugged through open prairie. Golden rods layered the fields and, hawks dipped into sight, slicing the air with their broad, scalloped wings. I nodded in and out of sleep soon after we left Chicago. By the time the conductor announced "Effingham, Effingham, Illinois!" I could no longer sleep. I sat up and started scribbling a list of things I wanted to do during my brief visit. It began with picking strawberries.

Susan Pachikara (COPYRIGHT 2011)

As a child, I spent summers catching army green frogs and stirring wild mint with water from the garden hose. At dusk, my friend Annette and I would track lightening bugs with repurposed glass jars, devising new navigational strategies when the sky turned black enough to see the stars.

Susan Pachikara (COPYRIGHT 2011)

During summer vacation, Annette's mom would take us strawberry picking. At the farm, we would hop on to a flatbed waiting in the parking lot and dangle our feet over the edge. Once all the U-pickers had boarded, the truck inched toward the berries, passing a barn, tractors, and maybe a few cows. Soon, rows of strawberry plants appeared. We would hoist ourselves to the ground, cushioned by a light layering of hay, and spend the morning hovered over the plants, pulling back their leaves in search of the colorful, low-lying fruit.

Susan Pachikara (COPYRIGHT 2011)

When I left Chicago, the strawberry plants in the community garden had just unfurled their leaves. It would be several weeks before they grew delicate, daisy-like flowers and even longer before any fruit appeared. In the region of the Bible Belt where I grew up, the strawberry farms would be open for the first round of picking. All winter long, I had longed for the floral sweetness of June bearing strawberries. With a little luck, I would be able to enjoy a bowlful alongside a plate of fried catfish and some sweet iced tea.

Susan Pachikara (COPYRIGHT 2011)

STRAWBERRY BANANA  BREAD

When I tracked down the list of fruits that contain the most pesticides, I learned that strawberries are part of the Dirty Dozen. So be sure to wash them thoroughly before you use them or buy organic strawberries. Do the same with lemons.

Also, try to use strawberries as soon as possible. If you need to store them for a day or two, lay them out in a single layer and refrigerate them. Be sure to throw out moldy berries to keep mold from spreading.

INGREDIENTS

1 1/2 cup all-purpose flour

1/2 cup wheat flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup strawberries, finely diced

1 1/2 cups mashed ripe bananas (about 3 bananas)

1/2 teaspoon lemon zest

2 tablespoons plain nonfat yogurt

2 large eggs, lightly beaten

6 teaspoons unsalted butter, melted and cooled

1 teaspoon vanilla

INSTRUCTIONS

Heat the oven to 350 degrees and grease a 9 x 5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. 

In another bowl, mix together the strawberries, bananas, lemon zest, yogurt, eggs, butter, and vanilla.

Carefully mix the banana-strawberry mixture into the dry ingredients until the flour is just absorbed. Do not over mix.

Pour the batter into the prepared loaf pan.

Bake until the bread is golden brown, about an hour. Cool for at least 15 minutes on wire rack.

Susan Pachikara (COPYRIGHT 2011)

Bring on the berries

STRAWBERRIES WITH LEMON THYME SHORTCAKES

(Adapted from Bon Appetit)

INGREDIENTS

4 cup fresh strawberries

2/3 cup powdered sugar

3/4 cup buttermilk

1 tablespoon finely grated lemon peel

2 1/4 cups all purpose flour

1/2 cup light brown sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons chilled unsalted butter

1 tablespoon sugar

Whip cream

INSTRUCTIONS

Sliced the strawberries and toss them in a bowl with the powdered sugar. Set aside.

Heat the oven to 425 degrees.

Mix the buttermilk, lemon peel, and thyme together in a small bowl. Set aside.

Mix the flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Stir in the buttermilk mixture until just blended. Transfer the dough to lightly floured cutting board. Knead gently until the dough just comes together. Do not over mix.

Divide the dough into 10 balls. Transfer them to two baking sheets. Pat gently so they settle in place. Sprinkle with the sugar.

Bake for 15 minutes. Transfer to a cooking rack.

Carefully cut the biscuits with serrated knife. Layer them with whip cream. Add the berries.

Early summer salad

STRAWBERRY SPINACH SALAD

2009 Cardamom Kitchen LLC All Rights Reserved

Serves 4

INGREDIENTS

1/2 pound boneless chicken breasts

1 cup fresh strawberries, sliced

5 ounces fresh spinach

2 tablespoons crumbled feta

Olive oil (optional)

INSTRUCTIONS

Heat the oven to 350 degrees.

Cover a baking sheet with parchment.  Season both sides of the chicken with salt and freshly ground black pepper. Place it on the parchment paper.

Bake for 20 minutes. Cool. Shred with your fingers. 

Wash and dry the spinach. Divide it between 4 plates. 

Top each serving of spinach with 1/4 cup sliced strawberries, 1 1/2 teaspoons of feta, and 1/4 of the shredded chicken.

Dress lightly with olive oil (optional).

Strawberry Yogurt Parfait

An alluring shade of red.  A fruity, floral aroma. Succulent flesh. Fresh strawberries rival even the most decadent desserts. (I confess to frequenting my fridge last week just to inhale the heady scent of a pint from the farmer's market.) But unlike many nutrient bare desserts, fresh strawberries also nourish the body.  A cup of strawberries exceeds the recommended daily dose of vitamin C. In addition, the tiny seeds - which are the true fruit - provide fiber. This sinfully delicious berry also contains an infusion of antioxidants, including vitamin C, which help protect against heart disease.  So consider eating fresh strawberries this summer, in place of other desserts, to feed your soul and body.

                               

STRAWBERRY YOGURT PARFAITS

Serves 4

TIPS: 

• Locally grown strawberries provide the best flavor profile.  
• Remove the green caps AFTER washing fresh strawberries to avoid diluting their flavor.
• The combination of strawberries and vanilla yogurt in this recipe provides a surprising amount of flavor. So if you use frozen strawberries, choose a brand with no sugar added.  

INGREDIENTS

4 cups fresh or frozen strawberries 

1 cup low fat vanilla yogurt

INSTRUCTIONS

Wash fresh strawberries and remove caps.  Slice.

Place a 2-inch layer of the sliced strawberries in four clear glasses.

Top with a 1-inch layer of yogurt.  Repeat until glasses are full.

Strawberries

Being a yard less urbanite is fine in the winter (who wants to shovel snow). But I always feel cheated by the concrete come spring.  I grew up with a garden that attracted bees, fireflies, and humming birds. Fortunately, I inherited a plot in a community garden in May. Eager to partake in spring planting rituals, I bought seedlings for the rich, Who-filled soil. Tomatoes, bell peppers, basil, thyme, sage, dill, parsley, and hot peppers, at the insistence of my Indian mom, all found a place in the small plot.  

I felt content with my garden until I noticed a small patch of lime green plants in a neighboring plot. The deeply grooved leaves, which sat close to the ground, looked familiar. Strawberry plants! Why wasn't I trying to beckon summer's first fruit? A week later, white petaled flowers with  yellow centers graced the stems. I knew the blossoms would turn into glossy red berries - more fragrant and flavorful than the super-sized varieties shipped from California. Fearful of my weakness for their juicy flesh, I scheduled a trip to the farmer's market. 

June strawberries satisfy all the senses, whether dressed up (with cream or chocolate) or eaten right off the stem. In addition, they provide a healthy dose of dietary fiber, thanks to the tiny seeds polk-a-doting the outer flesh, and vitamin C. The one drawback: this exquisite fruit lingers around for about month. So don't waste time coveting your neighbor's patch. Visit your local farmer's market this week or schedule a trip to the closest U-Pick farm!