Image Courtesy mygoodplanet.com

Article & Recipes by Mitch Samples

“Some details in life may look insignificant but appear to be vital leitmotifs in a person’s life. They may have the value of “Rosebuds” of Citizen Kane or “Madeleine cookies” of Marcel Proust or “Strawberry fields” of the Beatles. People regularly walk down the memory lane of their early youth. The paper boats of their childhood are recurrently floating on the waves of their mind and bring back the mood and the spirit of the early days. They enable us to retreat from the trivial, daily worries and can generate delightful bliss and true joy in a sometimes frantic and chaotic life. (“Paper boats forever”)”
― Erik Pevernagie

This quote so perfectly summarizes the emotional reaction I, and probably many others, get to the sights, smells, and even sounds of food.   Just as the timbre of Strawberry Fields brings goosebumps of youthful memories and hazy languid days, the sight of those fresh red berries paired with their musky-sweet, fresh from the garden aroma call me home every time.

Something sweet and divine as this should be nurtured and cherished, not overwhelmed or adorned.  This week there will be strawberries aplenty at the Chef’s Corner.  First there will be Chocolate Dipped Strawberries: elegant in their simplicity.  Next, we will make a Strawberry Chevre Spread to use however you see fit.  I will offer some suggestions for application at the Market so be sure to talk to me there.  Lastly, we will make an easy strawberry vinaigrette for use as a salad dressing or quick marinate.  See you at the market!

Chocolate Dipped Strawberries

Images courtesy goodncrazy.com

18 to 20 Fresh Strawberries

½ C semisweet chocolate chips or white vanilla baking chips

1tsp coconut oil

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• Melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture allowing excess to drip back into the pan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered until chocolate is firm, about 30 minutes. Store covered in refrigerator.

Strawberry Vinaigrette

Image Courtesy of paleoleap.com

1 C strawberries, stemmed and chopped

2 Tbs honey

5 Tbs apple cider vinegar

1/3 C extra-virgin olive oil

1 tsp salt

¼ tsp pepper

• Macerate strawberries with the honey until soft
• Mash berries and honey until smooth but still a little chunky
• Place berries in mason jar with remaining ingredients, shake and serve over greens or as a marinate for chicken, pork or fish.