Photo: Romulo Yanes
Summer has officially begun, and with the heat comes a bounty of fresh produce. With wonderful warm weather fruits and vegetables like strawberries, zucchini, cherries, tomatoes, watermelon, cucumbers, blueberries, corn, and peaches, it’s hard to pick a favorite. But, we want you to tell us:
What summer produce are looking forward to eating the most?
Farmer’s markets and supermarkets are filled with big, juicy, ruby red strawberries right now. They are at their peak of flavor, and, happily, at their cheapest. My kids eat about a pound of them a day, but when they get bored of eating them fresh from the container, these are my go-to strawberry recipes:
With summer just around the corner, baskets full of fresh strawberries have begun popping up at farmers’ markets and fruit stands on the East Coast. Get started on a season’s worth of sweet and savory recipes starring this bright red berry.
The full-length feature version of Strawberry Shortcake Season by Kemp Minifie appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: William Minifie
Gourmet Live‘s Kemp Minifie celebrates her father and his fond love of strawberry shortcake in an essay originally published in the June 1993 issue of Gourmet.
If my father is persnickety about his strawberries, he is equally so on the subject of strawberry shortcake. The way his mother made it is the way he likes it. His version never resembles the high–rise, picture–perfect spongecake concoctions that twirl in coffee–shop windows, but no other rendition I’ve tasted can beat it. The secret, he says, is mashing the berries just enough to bring out their juice without crushing them into a pulp. The mash is then left to sit and “get better” while the biscuits are put in the oven. As the biscuits are cooling the cream is whipped until it is thickened but nowhere near stiff. (In recent years we’ve discovered that a touch of sour cream adds the tang and shine my father remembers in country cream.) When the elements are ready, the biscuits are fork–split, drowned with strawberry mash, and dolloped with hillocks of creams.
For the full story and to get Kemp’s updated Strawberry Shortcake recipe, download the free Gourmet Live app.