If there is one food I won’t eat out of season and not local it is strawberries.
That means I only eat strawberries for about four weeks a year. And then I really enjoy them. Fresh, local strawberries are best eaten right out of the box after a quick rinse. No need for sugar, whipped cream, ice cream. They are perfect as is. All those condiments are added to the packaged and shipped stuff which needs something added to give taste.
The best strawberries are wild ones, but they are hard to come by. For some reason people thing big = better. With strawberries it’s pretty much the opposite. Those giant ones you see on platters at buffets? They need to be dipped in chocolate because they have no taste of their own.
I wonder how many people there are in the world who eat strawberries but actually have no idea what one tastes like?
Last week I stopped at Laundry’s farmstand on County Road 1 in Prince Edward County and bought boxes of berries directly from the grower. Some were used in strawberry cake and here is the recipe.
Vicki Delany’s Strawberry Cake
1/3 cup butter
1 ½ cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup sugar
1 large egg
½ cup milk
1 tsp vanilla
1 lb strawberries, hulled and cut in half.
1) Preheat oven to 350. Butter 10 inch pie plate
2) Sift flour, baking powder, salt into a medium bowl
3) Put butter and sugar in large bowl. Mix on medium-high until pale and fluffy, about 3 minutes. Mix in egg, milk, vanilla
4) Gradually mix in flour mixture
5) Transfer batter to buttered pie plate. Arrange strawberries on top, close together. Sprinkle sugar over berries
6) Bake for 10 minutes, then reduce temp. to 325 degrees, Bake until firm and golden brown, about 1 hour.