76511035
They’re here! Local strawberries and blueberries are now in Philadelphia and New Jersey supermarkets, grocery stores and farmers markets.
I hate soaring temperatures and high humidity and will whine and kvetch about the summer months. Yet, the arrival of summer fruits and vegetables turn me into a magical summer cook.
We’re familiar with the TV ads for plasticware that comes crashing down on the unsuspecting woman as soon as she opens a cabinet. For me it’s opening my refrigerator door and taking great delight with the pints and quarts of berries that could fall off a shelf if I am not too careful. I get big eyes at the market. Last week, I bought two pints of sweet Jersey blueberries lovingly grown across the river, along with two quarts of red ripe, sweet, luscious strawberries.
One will pay a higher price for berries this season. Remember when blueberries were 99 cents a pint. Those days are long gone. I paid $4 for a pint of blueberries and $4.50 for a quart of strawberries.
Store your berries in the refrigerator in their containers and wash them as you use them. Never place these delicate fruits in a plastic bag. Leave strawberries in their containers.
I love Strawberry Shortcake. I am speaking of the authentic shortcakes that look like biscuits. Bless Trader Joe’s. They sell four shortcakes for $3.49. These are a new item. Sandy, Edward and I found them delicious. I will never make shortcakes from scratch again.
Individual Strawberry Shortcakes
Ingredients:
4 Trader Joe’s shortcakes, gently split in half
1 quart of strawberries, hulled, washed and sliced
Ice cream of your choice, optional
1 pint of heavy cream
Pinch of sugar, optional
1 teaspoon of pure vanilla extract, optional
Directions:
Place one-half of each shortcake on four plates. Cover with the strawberries. Add a scoop of ice cream if desired.
Place the heavy cream in a chilled bowl. Using a hand mixer, whip until soft peaks form. Be careful not to overbeat or you will end up with butter. Add the sugar or pure vanilla extract, if desired.
Spoon a dollop of the whipped cream on the berries and ice cream. Cover each shortcake with the lid. Add a dollop of whipped cream.
Serves four.
Note from Phyllis: You can substitute 2 pints of blueberries in this recipe or simply mix strawberries and blueberries for a tasty treat.
Blueberry Yogurt Breakfast
Ingredients:
1 pint of blueberries, washed
Plain Greek yogurt
Your favorite granola
Sliced almonds or walnut pieces
Drizzle of honey
Directions:
Place a few blueberries on the bottom of four chilled bowls or pretty glass dessert glasses. Add a generous dollop of the yogurt, several tablespoons of the granola, a sprinkling of the nuts and a drizzle of the honey. Top with more blueberries.
Serves four.
Note from Phyllis: I prefer the Yage brand of Greek yogurt. It is thick, rich and creamy.
Berry Salad
Ingredients:
1 pint of blueberries, washed
1 pint of strawberries, hulled, washed and sliced
1 head of Boston lettuce, washed and torn into pieces
2 large bunches of arugula, washed and stemmed
1 handful of sliced almonds, walnut pieces or cashews
1/2 cup of extra-virgin olive oil
3 teaspoons of red wine vinegar or top-quality balsamic
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the salad greens in a large, pretty serving bowl. Add the berries and the nuts and toss well.
Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad. Season with the salt and pepper. Toss well.
Serves four.
Note from Phyllis: This is a free-form salad so have fun with it. You can add some feta cheese or any kind of blue cheese for a bit of zing. Watercress will add a slightly peppery flavor while a stalk or two of diced celery will add some crunch. I find extra-virgin olive oil from California to have a marvelous fruitiness and it works well in this salad.
Contact the South Philly Review at editor@southphillyreview.com.
76511065
76511045
