A reader in a recent Free Range chat sought the Food team’s blessing for the use of non-local berries in a summer trifle. You can guess with confidence what our response was.
The intention was not to fit the stereotype of locavore food snobs, but merely to direct those who cook toward the best possible outcomes.
In some recipes, using underwhelming strawberries doesn’t matter as much: when they’re combined with other fruits and vegetables, like in salsas, or when they’re blended, like in smoothies. When you’re talking trifles or fools or preserves or the pertinent selection of Recipe Finder options below, you want strawberries that haven’t traveled far. Those preparations need the flavor and texture and brightness that fresh berries can deliver.
To keep them in optimum condition, follow common kitchen wisdom: Don’t wash the fruit or stem/hull till just before you need it. Refrigerate the berries in a single layer, not piled atop each other. Keep them as dry as possible.
We’ve had berry good success storing the fruit atop Fresh Paper, the reusable sheets treated with botanicals and spices that prolong the life of quickly perishable produce. They’re available at Whole Foods and Wegmans stores.
The metrics gods have returned to us the ability to share which Post online recipes you were most interested in. They are:
4. Farro and Black Quinoa ‘Risotto’ With Pea-Shoot Pesto, from Nopa Kitchen + Bar chef Matt Kuhn, featured in the Post Magazine’s Plate Lab column.
5. Double Chocolate Pudding, also from Ellie Krieger.
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