News from Northeast Harvest

June 20th is Strawberry Festival Day state-wide. Click here to find a local Essex or Middlesex County Farm to pick your own or buy berries today!

Fresh native strawberries are one of nature's most appealing signs of summer. Native strawberries are extra flavorful, sweet and juicy since they are vine-ripened close to market. The peak season is mid-June through early July. While most are typically enjoyed as dessert, these luscious, juicy mouthfuls can add bright pizzazz to many meals, such as breakfast or in salads.

Selection: Choose glossy, firm berries with 75-100 percent red color and bright green caps attached. Avoid the appearance of moisture, dirt or decay.

Storage: Sort berries by removing any softened ones. Do not remove caps or wash berries until you are ready to use them. Place the berries loosely in shallow containers so air can circulate. Refrigerated berries should stay fresh about two days. Strawberries with 75 percent red color will ripen in one day at room temperature. Strawberries to be frozen should be firm and bright red in color. Off flavors will develop from fruit that is overripe or bruised.

Preparation Options:

Fresh: Prepare fresh berries just before serving. Wash by placing capped berries in a strainer and rinsing with cool water. Caps prevent water from soaking in the berries -- such soaking dilutes flavor and changes texture. Remove caps after the berries are clean and dry.

Freezing: A sugar or syrup pack will make a better quality frozen product.
Sugar Pack: sprinkle each quart (3 cups capped berries) strawberries with 3/4 cup sugar and mix thoroughly until a juice forms. Pack into container with 1/2 inch head space; seal and freeze.

Syrup Pack: Cover each quart of berries with a cold 50 percent syrup (4 3/4 cups sugar to 4 cups water) seal and freeze.

Recipe
Strawberry and Arugula Salad with Hazelnut Dressing
Gourmet | June 2001

Peppery local arugula fresh from the farm paired with sweet in season strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

Active time: 15 min Start to finish: 25 min
Yield: Makes 4 servings
1/2 cup hazelnuts (3 oz)
1 tablespoon Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1 teaspoon sugar
2 tablespoons canola oil
2 teaspoons hazelnut oil
3/4 lb arugula (9 cups), tough stems discarded
1/2 lb strawberries (1 1/2 cups), trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 oz), crumbled

Preheat oven to 350�F.
Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes.
Rub warm nuts in a kitchen towel to remove skins.
Cool nuts, then coarsely chop.
Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste.
Add oils in a slow stream, whisking until combined well.
Toss together arugula, strawberries, hazelnuts, and dressing.
Divide salad among plates and dot with goat cheese.

Also try:
Verrill Farm Strawberry Shortcake