Paper Palate

It seems like strawberries are everywhere! There are a whole bunch of strawberry festivals in California and one of them happens right in my backyard: the Placer County Strawberry Festival.

On my commute home, I pass at least four different little roadside strawberry stands set up right next to the strawberry field and all have a booming business.

Our strawberry season is at its peak from April to June, but growing regions in Southern California start as early as January and in Northern California the season ends as late as June. So, with all these strawberries just waiting to be picked, what should we do with all of them? Sunset Magazine offers 3 Ways with Strawberries to help us out:

Rosy strawberry sorbet
This juicy sorbet isn’t merely rose-colored. It also contains rosewater, which combines so beautifully with strawberries that its flavor seems like an extension of the fruit. Neither heavy nor perfume-y, it gives the sorbet a delicate, aromatic sweetness.

Strawberry clafouti
As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.

Herbed romaine salad with strawberries
Strawberries go well with tender herbs like mint and tarragon. Tossed with toasted pistachios, creamy feta, romaine lettuce, and a very light honey-lemon dressing, the berries add bright notes to a refreshing salad.

Photo from Roswitha-Schacht and morgueFile.