Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
As we enter the strawberry season in northern New England, Food and Fellowship offers 3 simple recipes to try this Summer. A delicious strawberry balsamic combination, a refreshing granita and a flavorful, satisfying tossed salad.
Domestic strawberries that we are familiar with today all trace their origins to the crossing of the Virginia strawberry of North America and the Chilean strawberry in 18th century France. The word strawberry comes from Old English, “straw” from the word “strew” because of the way the plant would strew out its runners to reproduce.
Fun fact: the strawberry was a symbol of Venus, the Goddess of Love, because of its heart shape and red color.
Fresh Strawberry Granita
An easy and refreshing summer dessert.
1 cup hot water
¾ cup sugar
1 sprig of mint
2 tablespoons fresh lemon juice
1 pound of hulled strawberries
Blend the first 4 ingredients in a bowl. In a food processor blend the strawberries adding the syrup. Pour into a non-stick metal baking pan and freeze until ice begins to form on edges, about 20 minutes. With a fork, stir crystals to center of pan. Repeat every half an hour for 90 minutes. Flake with a fork, cover and freeze.
When ready to serve, scrape into serving bowls. Garnish with mint leaves.
It might sound like a strange dessert; strawberries with balsamic vinegar! Surprisingly, the combination of the strawberries, vinegar and sugar is delicious served with either a dairy or non-dairy ice cream. It’s also such a quick summer dessert. For the best results, use a good quality vinegar.
4 cups fresh strawberries, sliced
2 tablespoons balsamic vinegar
1 tablespoon sugar
Couple of grinds of freshly ground black pepper
Freshly grated lemon zest or minced mint
Vanilla ice cream, dairy or non-dairy
An hour before serving, in a bowl, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
At service, ladle strawberries over ice cream and garnish with lemon zest or mint.
Fresh Strawberries and Roasted Beet Salad
4 large handfuls of arugula
3 cups strawberries, hulled and quartered
1 medium red beet, roasted and cubed
½ medium red onion, thinly sliced
½ cup pine nuts, toasted
½ lemon, grilled
2 tablespoons white balsamic vinegar or rice vinegar
2 tablespoons olive oil
1 clove crushed garlic
salt and pepper
Wash and cover the beet in aluminum foil. Roast in an oven for 65 minutes at 375 degrees. Cool, peel and cut into bite sized cubes. Slice the lemon on the equator, then roast cut side down on a grill until caramelized, around 5 minutes. Toast the pine nuts either in a skillet or in an oven until lightly browned.
In a large bowl pour in the vinegar and squeeze in the lemon juice, whisk in the olive oil. Add salt and pepper to taste and 1 clove of garlic, smashed into a paste. Put in the onions, beets and strawberries. Mix and allow to rest for a few minutes to soften the flavor of the garlic and onions. Gently toss with the arugula.
Plate and garnish with the pine nuts.