|
WILL THE REAL STRAWBERRY PLEASE STAND UP
Saint Hildegard was a 12th century German
abbess, (the nun in charge of a convent), who supposedly had prophetic and
apocalyptic visions. The theological authorities at the time confirmed her
visions as authentic. In addition to her prophesies about God and the end of
the world, Saint Hildegard believed strawberries were unfit for human
consumption. Because they grew close to the ground, she reasoned that snakes
and toads contaminated them. Clearly her “vision” was shortsighted.
According to the Food and Agriculture Organization of the United Nations,
world strawberry production in the 1990’s averaged over 5 billion pounds a
year. The US is the largest producer with California leading the way.
According to the US Department of Agriculture, the average American consumes
almost five pounds of strawberries a year.
Strawberries are a member of the rose family
and are indigenous to the Americas, Asia, and Europe. They are the only
fruit with seeds on the outside. The ancient Romans thought they cured a
plethora of medical ailments while the French, (of course), believed they
were an aphrodisiac. Anne Boleyn, the doomed second wife of King Henry VIII,
should have stayed in France where she spent part of her childhood. She had
a strawberry shaped birthmark on her neck which some felt proved she was a
witch. So there you have it. The strawberry has been deemed a poison, a
panacea, a love potion, and a demonic symbol.
The common American strawberry is the result
of cross breeding between the wild Virginia strawberry and a Chilean
variety. It began in the 1700’s when a Frenchman spying on Spanish forts in
Chile brought local strawberries home. This marriage produced a hardier
berry, amenable to modern production and transportation.
Strawberries are available year round with
the peak season between April and June. They do not ripen after being
picked. Choose firm, bright berries with their greens attached. Do not wash
them until you are ready to eat them since they are highly susceptible to
mold. Store them in your refrigerator in a container, in a single layer on
dry paper towels. Strawberries are high in Vitamin C and folate, and provide
some potassium and iron. Plus, one whole cup of strawberries only has 55
calories.
My favorite way of eating strawberries is by
simply dipping them in homemade whipped cream. Never made homemade whipped
cream? Shame on you! It’s so easy and tastes so much better than the canned.
First, refrigerate the cream and stainless steel bowl, as this will
facilitate greater volume. You must use heavy cream as well. Pour the cream
into the bowl and begin whisking. Be patient, it will eventually come
together. When it reaches the soft peak stage, (a loose coagulation), begin
adding sugar and a little vanilla extract. Continue whisking, tasting
intermittently for additional sugar and/or vanilla, until a firm whipped
cream is produced. Don’t over-whisk or it will become grainy and lumpy. Dip
the strawberries in the cream and taste a little bit of heaven.
Another classic strawberry presentation
is in a salad with balsamic vinegar. Yes I know it sounds like a strange
union but believe me, it tastes great. Mix one quart of sliced strawberries
with one to two teaspoons of balsamic vinegar and sugar to taste. Then add
chopped mint leaves. This is a simple, elegant, and very tasty dessert. Low
in calories and perfect for summer. Now for something more elaborate.
STRAWBERRY RHUBARB CRISP
This recipe comes from Julie Casey, the
pastry chef of Tre Vigne Restaurant in Basking Ridge, NJ.
For the filling:
1 lb roughly chopped rhubarb. (Buy a little
more than a pound so after you trim the ends you are left with a full
pound).
1 ½ cups sugar
½ cup water
2 tablespoons corn starch
1 lb strawberries, stem end cut and then quartered.
Mix all of the above ingredients except the
strawberries, and simmer in a saucepan until it thickens, about 10-15
minutes. While the filling is cooking, make the topping:
1 cup all purpose flour
1 cup instant oatmeal
5 oz. brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Pinch of salt
5 oz cold butter, diced
Mix all the ingredients, except the butter,
in an electric mixer. Then add the butter one piece at a time and continue
to mix until a coarse meal is attained. Allow the filling to cool and then
mix in the strawberries. Pour the filling into a nine-inch cake pan, top it
with the crust and bake it for 20 minutes at 425 degrees. Serve it with your
favorite ice cream.
It won’t make you sick, cure anything that
ails you, make you a better lover, or incite people to behead you. But your
taste buds will be very happy.
|
