This is a wonderful time of year at our local farmers markets – the fruits and vegetables are at the height of their ripeness with flavors so good and tasty. It’s peak flavor season now for these local strawberries so last week I picked up some at one of our markets – three baskets worth.
The problem with strawberries – if it’s really a problem?! – is how quickly they can turn soft, mushy and spoil. Keeping them in the refrigerator doesn’t really solve the problem – unlike for most other fruits and vegetables.
The next morning after I had brought home my generous load of strawberries, I coincidentally received an email from Jacobsen Salt Co. with a recipe for roasting strawberries – what a great idea! We’re fans of Jacobsen’s many salts which originate from Netarts Bay on the Oregon Coast (see their story). We also really enjoy Jacobsen’s steak seasoning – it’s perfect to use with our New York steak recipe.
But back to the strawberries and Jacobsen’s recipe suggestion: Roasted Strawberries with Crème Fraîche and Flaky Sea Salt. Basically, the recipe (credited to Rebekah Peppler) involves slicing the larger berries, tossing with 2-3 Tbsp of sugar, and a bit of water into a baking dish then into a 375 degree oven for 30-40 minutes. Let the mixture cool, sprinkle with a bit of sea salt and you’ve got a delicious strawberry topping to go over vanilla bean ice cream, yogurt, etc. Save leftovers in the refrigerator – you’ll have a day or two more of delicious desserts!
Thanks to Jacobsen Salt Co. for this delicious and timely recipe!
Scott's Kitchen 