All about Strawberries

Nothing tastes better than a freshly picked strawberry, sweet and bursting with juice, still warm from the sun. Strawberries are easy to love--they are gorgeous to look at, delicious to eat and very healthy. But growing strawberries is no piece of cake. Their roots can be susceptible to rot and fungus, pests attack them and unpredictable weather patterns can make growing them a risky proposition. The California Strawberry Commission invited me to visit some farms and meet with growers. Here is some of what I learned about strawberries on my trip to the Central Coast.

California is the leader in growing strawberries, over 80% of all fresh and frozen strawberries in the US come from California and the majority come from the Central Coast. Why the Central Coast? The weather conditions with fairly warm sunny days and cool foggy nights are very good for growing strawberries, and the breezes coming off the ocean help keep the pests away. Strawberries are harvested for 9 months of the year on the Central Coast, that's more than just about anywhere else in the world! The peak season is April through June. 

Conventional crops are sprayed up to twice a week to manage pests, but significant research is being done by the California Strawberry Commission and the California Department of Pesticide Regulation to reduce fumigants. Growers use bug vacuums and integrated pest management to remove pests safely from plants without chemicals on both organic and conventional crops. 

Plastic strips are embedded in the ground to allow for irrigation and any chemical applications which is easier on the fruit, the environment and the farm workers. Conditions are improving for workers, especially since harmful pesticides like methyl bromide and methyl iodide are no longer being used. The workers who pick strawberries are paid by the hour and by the amount they pick. At one farm, I was told workers make up to $17 per hour. 

After strawberries are picked they are transferred within an hour to a chilling facility where they are labeled indicating where, when and who picked them.  Strawberries are chilled down to 34 degrees, every hour they remain at ambient temperatures translates to a day less of shelf life. 

Nutritionists recommend eating strawberries because they are low in calories, high in Vitamin C and also contain many other antioxidants and phytonutrients such as manganese, fiber, folate, iodine, magnesium and potassium.

To best preserve freshness, don't wash strawberries until you are ready to eat them. One other tip? Despite what you may have heard, a redder strawberry is NOT necessarily a sweeter strawberry. Strawberries come in a myriad range of pink, orange red and even white. 

Strawberries are a perfect topping for shortcake or cereal, in spinach salads or whipped up in smoothies. I also like them served with a bowl of Greek yogurt sprinkled with brown sugar. 

Here are some more unusual ways to use strawberries:

* Make salsa with strawberries, onions, cilantro and chiles

* Cut strawberries in half and top with a dollop of ricotta or goat cheese

* Puree strawberries and add them to marinara sauce and serve over spaghetti

* Use strawberries in a savory risotto 

* Toss strawberries with balsamic vinegar, sugar and a pinch or black pepper, gently roast or serve them raw

* Make a shrub by combining strawberries, vinegar and sugar

* Wrap strawberries in prosciutto or serrano ham, secure with a toothpick and serve them as is, or grill and serve

* Layer mozzarella and strawberry slices with basil leaves to make a strawberry Caprese salad

* Top toasted baguette slices with chopped strawberries and chives mixed with olive oil and lemon juice

* Use strawberries with cheese and greens as a topping for flatbread

More...

Additional strawberry recipes and a free strawberry recipe phone app (for iPhone & Android)

Meet the other food bloggers on this trip:

Jodi of Garlic Girl, Mitzi of Nutrition Expert, Jill of The Veggie Queen, Kristianne of My San Francisco Kitchen, Jennifer of Playful Pantry, Laura of Superglue Mom, Jess of Sodium Girl, Ivette of Muy Bueno Cooking, Kankana of Playful Cooking, Jennifer of Savory Simple, Nicole of Pinch My Salt, Claudya of Unknown Mami

Disclaimer: I was a guest of the California Strawberry Commission, I was not paid to write this or any other posts. 

Un Diet Cookbooks

When is a diet book, not a diet book? Diets are often considered temporary, just until you lose weight, or get a medical condition under control. But if you are celiac, then gluten free is more than just a diet, but a a way of life. Some dietary changes are necessary, others might be considered optional. Several books have caught my attention recently, because on first glance you might think they are diet books, but they could really be seen as "lifestyle" books, because they represent changes for the long term, not the short term. 

Recently I was at a breakfast with Mark Bittman and he discussed his latest book, VB6. After being told his health was at risk, Bittman decided to adhere to a new way of eating, "vegan before 6 pm." Everyone wants to talk to him about cheating, and the first thing he did at the vegan breakfast was request dairy milk for his coffee. Let's just say he's flexible and that's probably key to his success. He's lost weight, lowered his cholesterol and blood sugar.

VB6 is not a cookbook, although it does include about 60 recipes, not all of them vegan, it's more about how to change the way you eat. Bittman also reduced processed non-whole grain foods like white bread, pasta and rice. Whether you go vegan before 6 pm or just start increasing the number of vegan meals you eat in general, the benefits seem pretty clear. And if you're worried about what options you'll have for breakfast, Bittman covers that too (think smoothies, cereal, tofu scrambles, nut butters on whole grain toast and fruit parfaits).

There are lots of gluten free cookbooks, but one of the latest ones comes from Kristine Kidd, who was the editor at Bon Appetit for more than 20 years. Unlike some other more complicated gluten free cookbooks, Williams-Sonoma Weeknight Gluten-Free is all about quick and fairly easy recipes. With the exception of xanthum gum, it doesn't rely on lots of unusual ingredients. It also has a resource section that offers sources of gluten free basics like flour, pasta, grains, tortillas and broth. The recipes have a California vibe to them, lots of grilled meats, pasta, salads and quick and easy dishes with grains like quinoa. It also has a can do attitude that makes it seem less daunting.

Some fab sounding recipes? Shrimp Avocado and Peach Salad with Chile and Lime, Braised Chicken with Fennel and Polenta, Sausage and Chard Risotto and Ginger Cherry Oatmeal Cookies.

There seem to be two camps when it comes to salt. Those who constantly advocate using it, and those who don't. While I use salt, I think over dependence on it can really be a crutch. Some people with kidney, heart problems or high blood pressure need to reduce sodium, that's just a fact. But even if you don't, aren't you curious about how you can lessen your dependence on salt to boost flavor?  I'm a fan of Jess Gouldman Foung's book Sodium Girl's Limitless Low-Sodium Cookbook which includes lots of cool tricks for creating robust flavor without adding any salt or salty ingredients. She even makes her own creative versions of salty foods like pickles and kimchi.

Don't Break Your Heart written by registered dietitians, is not as extreme as Sodium Girl in terms of reducing sodium (for example recipes will use low salt soy sauce or parmesan cheese). The book is focused on reducing sodium and to some degree unhealthy fat, for heart health and weight management. The recipes like Edamame Avocado Dip, Chicken with Golden Raisins, Green Olives and Lemon and Strawberry Gazpacho are much more interesting than the boring fare sometimes offered up by dietitians.

I'm not a big believer in the Paleo diet, but if it works for some people, so be it. Elana Amsterdam of Elana's Pantry has written a little volume called  Paleo Cooking from Alana's Pantry. Her recipes are gluten free, grain free and dairy free. Coconut Macadamia Tart Crust, Olive Oil Thyme Crackers made from almond flour, Cauliflower "rice" and her Flourless Brownies will probably help you look past the restrictive nature of this way of eating.

Frankly her recipes are appealing and easy and bottom line, that's probably key to making any change stick.


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Jordan 2011 Chardonnay--Wine on Friday

Recently I've been drinking more Chardonnay. I wrote an article for a magazine about it and the "anything but Chardonnay" phenomenon. Was I one of the sheep who avoided Chardonnay because of one style in particular, the butter bomb? Yes, I think I might have been.

All the sommeliers I interviewed were big fans of Chardonnay, but were very particular about the ones they liked. They told me about the regions they favored--which ranged from France to Chile and South Africa. The Russian River came up in conversation quite a bit as a preferred region. I think of Russian River and Pinot Noir, but it's also known for Chardonnay and even Zinfandel. They talked about minerality and a balance of acidity with structure. Chardonnay is the number one selling varietal in the world, it grows in lots of places and can be made in a very wide range of styles. Not just overly oaky.

It's easy to see why Jordan wines are so popular on restaurant lists, they are elegant. Jordan 2011 Chardonnay Russian River Valley has bright acidity and a long dry finish, I like the granny smith apple aromas but also the lemony flavor and slightly creamy texture. It paired well with local king salmon, cutting through the richness of the fish, but complementing it at the same time. It retails for $30, and I received it as a review sample.

Salmon Tacos with Mango Corn Salsa

To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!