No, the strawberries at the grocery store don't look very good this time of year. That's because in most cases, they've been on a truck and travelled great distances to get here. Why? Because it's not berry season in California. A quick Google search shows that it is currently strawberry season in Florida. That's a bit of a truck ride, I'd say.
Thank goodness for the overflowing farmers markets in the summer. I can't really say that I thought ahead to winter when there wouldn't be fresh, local berries. Rather, I was wooed by the gorgeous blue, red, and purple berries and most of the time brought home far more than we could eat. Nearly every week during the summer, half of the berries that came into our house were consumed and the other half made their way into the freezer.
Which means that after a night in the fridge, I have some fresh berries ready for consumption! Here's how they were most recently put to use:
Strawberry Vinaigrette
1/2 c. strawberries, stems removed (if frozen, allow to thaw)
3 Tbsp. red wine vinegar
1 Tbsp. basalmic vinegar
1 Tbsp. olive oil (or more)
freshly ground black pepper
Blend in a food processor until smooth.
Our salad consisted of this dressing mixed in with spinach, walnuts, dried golden figs, and sliced apples.
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