Strawberries are in full swing!  Sure, strawberries are available in the grocery store year round but if you want sweet juicy berries you’d better make the most of them now. Anything in season will always be better than those shipped from further afield, even if it’s in season where it’s being shipped from. The closer to the grower the food is sold, the riper it can be and still maintain quality.

Some fruits like apples can be turned into a myriad of guises and cooked in a variety of ways and still turn out great. Strawberries in my opinion are one of those things that are better when left with a minimum of fuss. The more you do to a strawberry usually the less it tastes like a strawberry. Simpler is better and cooking is definitely out. Some berries such as raspberries and blackberries develop intensity of flavor as they cook but I think strawberries just turn into a bland watery mess. Benefitting from little more than a bit of sugar and complementary flavors such as lemon, orange, lavender, almond or chocolate they require a minimal supporting cast and are beloved by the masses.


Yogurt Panna Cotta with Orange Scented Berries



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