Fragaria Fields Forever

FOFstrawberries There are literally hundreds of types of strawberries from Annapolis to Valley Sunset. And while we typically think of strawberries as being a June fruit, harvests can last all the way into mid autumn. Strawberries are classified into three varieties: June bearing, Everbearing (a bit of a misnomer as they usually produce two crops throughout the growing season) or Day-Neutral (smaller berries that produce up until October if it is mild).

Possibly the best strawberries I ever tasted were teeny tiny wild strawberries grown in the Apennines regions of Italy. Fragaria vesca, or Alpine strawberries, although miniature, pack a punch of intense flavour and sweetness. Delicious on their own or with balsamic vinegar, they also are delightful fermented in liqueur.

Sadly I haven’t come across any quite like those in Ontario, but our own local strawberries, in season now, are a fine substitute. I try and buy local organic wherever I can as Strawberries are one of the “dirty dozen” produce that is heavily sprayed with pesticides. There are so many wonderful recipes for strawberries from shortcake to freezer jam or just dipped in chocolate. I’ll be doing a workshop at the end of June on a classic recipe of strawberry and balsamic conserve. Perfect for pairing with goat cheese. Why don’t you join me?

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Bears coming out of hibernation

Yes, I’ve been in a deep hibernation these days. But what better excuse to shake off some winter blues with a quintessentially English preserve-marmalade! Even bears like marmalade (think Paddington).

My clever husband managed to scoop probably the last dozen of Seville oranges down in Kensington market (there’s a short window for the season) and I set about to make the classic sweet/tart delicacy. Seville#1 As everyone has their favourite version, I’ll highlight a couple of points on technique rather than ingredients (which are essentially oranges, water and sugar in equal weight amounts) It is a bit labour intensive but I divided the tasks into the first part juicing and slicing and then soaking overnight, the second part boiling and jarring. Both parts require patience! (not a strong suit of mine) so if you are feeling lazy and think you can short cut it-don’t! Make some sort of other easy jam, as the effort, while time-consuming is really worth it. The full recipe is listed at the end of this but I’ll just add a little bit more on technique…. Continue reading