As we turn the corner into summer, the harvest of the state’s vast strawberry crop is in full swing. According to the California Strawberry Commission (CSC), 96 percent of us eat strawberries several times a month during peak berry season. One out of three Californians indulges in strawberries once a week. Honestly, with negligible calories and year-round availability (our state grows 87 percent of the nation’s crop), why not?
“We consider strawberries to be a healthy indulgence,” says Peggy Dillon of the CSC. “You feel you’re indulging but you are getting a treat that is extremely nutritious.” Along with vitamin C, those berries are loaded with health-boosting antioxidants and fiber.
Still, nutrition aside, most of us partake for the taste and convenience of our top berry. Versatile for culinary artists, yet perfect in the raw – there is no end to the ways in which we enjoy our berries.
Peek inside the bakery case at Sweetie Pies (sweetiepies.com) bake shop, nestled along the Napa River in the historic Napa Mill complex, and you’ll find plenty of reasons to fulfill your daily requirement of strawberries. Tucked next to freshly prepared fruit tarts and strawberry scones, you’ll find berry-topped cakes and the venerable berry pie.
Ettore Ravazzolo (ettores.com), widely considered Sacramento’s master baker, creates decadent treasures for every season and occasion. When it comes to strawberries, the pièce de résistance has to be Ettore’s moist strawberry cake. Frosted with butter cream and adorned with a profusion of white chocolate shavings, this decadent creation has been the star of local weddings for thepast 20 years. This cake’s top tier, typically reserved for the couple’s first anniversary, is an endangered species. Will it survive in the freezer for a year? Not a chance – it’s often devoured before the honeymoon is over.
The fact that Californians can get fresh berries virtually year-round enhances their appeal. Carbon footprints aside, anyone who has eaten a mealy tomato flown across multiple time zones can certainly appreciate locally grown produce.
“We have a great farm less than a mile away from the hotel,” notes Janine Falvo, chef at Carneros Bistro & Wine Bar at the Lodge at Sonoma (thelodgeatsonoma.com). This proximity to the freshest crops allows her imagination to run wild when utilizing the scarlet treat. Her strawberry and Mascarpone-stuffed French toast with balsamic syrup is reason enough to indulge in a summer brunch.
Versatile for culinary artists, yet perfect in the raw – there is no end to the ways in which we enjoy our berries.
Even unfortunate souls born without a sweet tooth can indulge in our favorite berry in salads: sliced strawberries and walnuts are perfect complements to crisp summer greens. Grilled meats get a refreshing boost from a sauce of puréed berries and rosemary with a drizzle of balsamic vinegar.
“We are using strawberries in a lot of savory dishes these days, as well as in traditional desserts,” reports CSC’s Dillon, who reviews strawberry recipes from the nation’s top chefs. She suggests using strawberries as an alternative to tomatoes in favorite dishes for a tangy-sweet surprise.
Top chefs appear to share this sentiment – berries are popping up on menus all over the state, often presented in unusual ways. This summer, Jeremy Fox at Ubuntu (ubuntunapa. com) in Napa will be turning out the savory goodness of strawberries for vegetarian foodies. His grilled strawberries, paired with the luscious creaminess of Italian Buratta cheese, aged balsamic and arugula, are decadent treats from heaven – thank goodness there’s a yoga studio on site!
Falvo of the Carneros Bistro & Wine Bar also puts on the heat when preparing flavorful berry dishes. Her summer menu includes fire-roasted strawberries, which she gently combines with Oak Hill Farms baby lettuces, ricotta salata and caramelized shallot vinaigrette.
The way we Californians savor our strawberries proves the old adage: sometimes, you really can find happiness in your own back yard.
California Strawberries and Fresh Mozzarella with Mint Drizzle
Ingredients
• 3 pounds, 12 ounces stemmed and sliced strawberries
• 2 ounces sugar
• 6 pounds fresh mozzarella cheese slices, 1/2 inch thick
• 1/4 cup Balsamic vinegar
• Mint sprigs for garnish
Mint drizzle
• 3 cups extra virgin olive oil
• 1 ounce mint leaves
Directions
To make mint drizzle: In blender, combine olive oil and mint. Process until smooth. Cover and refrigerate. (Yield: about three cups.)
In a bowl, combine strawberries and sugar; cover and set aside. (Yield: 12 cups.) For each serving, to order: Plate four ounces mozzarella, overlapping slices. Spoon one-half cup sugared strawberries around cheese. Drizzle two tablespoons mint drizzle and one-half teaspoon balsamic vinegar over cheese and strawberries. Garnish with mint sprigs as desired.
— Recipe created by Gale Gand, Brasserie T, Chicago, IL.
