{"id":5344,"date":"2015-05-11T21:51:39","date_gmt":"2015-05-11T21:51:39","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=5344"},"modified":"2018-03-15T15:58:59","modified_gmt":"2018-03-15T23:58:59","slug":"strawberry-days","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/strawberry-days\/","title":{"rendered":"Strawberry Days"},"content":{"rendered":"

Strawberries really signal the beginning of summer. I can\u2019t wait for the first big, juicy red berry of the season.<\/p>\n

Probably the most popular way to enjoy strawberries (other than eaten from hand) is strawberry shortcake. Here\u2019s a quick tip for my favorite take on the classic: Start with Fisher Fair Scone<\/a> Mix, add in some chocolate chips, form them, and then sprinkle with coarse sugar.<\/p>\n

Bake and serve with sliced fresh strawberries tossed with a touch of local honey, and a dollop of whip cream. For a truly decadent experience, add a splash of local berry liqueur<\/a> to the whip cream! Yum!<\/p>\n

On the non-dessert side, too, strawberries have multiple possibilities. In my Strawberry & Spinach Salad<\/strong>, I like to top them with thin slivers of sweet Walla Walla onion and glazed almonds, then dressed it all with a Lowfat Poppy Seed\u2013Ginger Vinaigrette<\/strong> thickened with pureed strawberries – a light and refreshing summer salad.<\/p>\n

If you don\u2019t have strawberries of your own to pick, there are many choices<\/a> around the Northwest for \u201cU-Pick\u201d strawberries. And if you have had a big day of picking but still haven\u2019t eaten your fill while in the field, sit down and relax with a big, glistening bowl of just-picked juicy berries. -Kathy<\/p>\n

\"Strawberry
\nPhoto from Kathy Casey’s Northwest Table<\/a>.<\/strong><\/p>\n

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed\u2013Ginger Vinaigrette<\/strong>
\nYou can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entr\u00e9e salad, topped with grilled chicken cut into strips.<\/p>\n

Makes 6 to 8 servings<\/p>\n

Vinaigrette<\/U>
\n1\/4 cup white wine vinegar
\n1 tablespoon minced peeled fresh ginger
\n2 tablespoons Dijon mustard
\n3 tablespoons honey
\n2 tablespoons sugar
\n1\/2 teaspoon salt
\n1\/4 teaspoon black pepper
\n1\/3 cup light olive oil or other salad oil
\n2 teaspoons poppy seed<\/p>\n

Salad<\/U>
\n3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
\n2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
\n1\/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
\n1\/2 cup sliced almonds, toasted<\/p>\n

To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.<\/p>\n

To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.<\/p>\n

Recipe from Kathy Casey\u2019s Northwest Table<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Strawberries really signal the beginning of summer. I can\u2019t wait for the first big, juicy red berry of the season. Probably the most popular way to enjoy strawberries (other than eaten from hand) is strawberry shortcake. Here\u2019s a quick tip for my favorite take on the classic: Start with Fisher Fair Scone Mix, add in […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,11748,1404,57,1,4,6],"tags":[1507,11072,1158,2752,8173,11457,1159,37,1345,931,324,4143,3657,6795,279,1096,140,445,139,637,11070,11071,705,1127,6740,11069,10693,4313,1411],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n