Fields of strawberries are ripening simultaneously as we speak. Mountains of fruit, available to us at its best for such a short time.  Sure, you can get them at the supermarket in January. From Peru. Entombed in plastic. Tasting like green Styrofoam. On the other hand, we can learn how to store them, save them, extend the season.  Taste a little of the summer, even in the winter.  Storage tips follow.
1 to 2 day short-term storage: the best method of storing fresh strawberries, provided they have never been in the refrigerator, is actually in an uncovered, loose bowl or basket, right on the tabletop.  They will ripen a little over the next couple of days, but otherwise remain perfectly fresh.

3 to 7 days: Refrigerate in a loosely packed open container, and don’t let condensation pool or stand on the berries for long. A small colander with a couple of paper towel sheets are perfect for this.

8 days to 6 months (really): Dry freezing-place berries on a cookie sheet in a single layer and freeze. Once frozen you can store tightly in a Ziploc or vacuum seal bag. If using vacuum remove from bag before thawing. This will give you the closest texture to fresh berries for long-term storage.

Forever and beyond. Unlike many berries, the flavor of strawberries holds up well in dehydration. This is most easily done in a food dehydrator (follow dehydrator instructions), but can be accomplished in a standard household oven; wash the berries, lay out in a single layer on a wire rack, bake in low oven until they are dry. This my take 10-12 hours if you use whole berries, shorter if you slice them. The ideal temperature is 135 degrees, if your oven can’t maintain that low 150-175 is okay, but check them more frequently.

Let’s get back to those 1-2 day strawberries because they are the best. I mentioned I am not writing recipes this week but offering ideas.  Here they are. I will be demonstrating some at the market Saturday.  See you there.

• Add Strawberries to S’mores — perfect for those cool evening outdoor fires
• Make a strawberry salsa — equal parts strawberry, green bell, cilantro, red onion, and a touch of lime
• Atole de Fresa.  Google is your friend.
• Strawberries and quinoa — two great superfoods go great together.
• Basil and strawberry toast with avocado — I love rye bread here
• Strawberry spring rolls —  I will be making these at the market
• Strawberry butter — Whip fresh ripe berries into soft butter and enjoy
• Please don’t forget the Strawberry Margarita
• Vinaigrette
• Pizza — fresh sliced berries with mascarpone on the crust of your choice. Add some fresh mint or basil after baking.
• The old classic — strawberries and cream on shortbread.

If you have any questions concerning these recipes, or any other culinary questions don’t hesitate to ask me at mtsamples@gmail.com