And communications intern Daniel is excited about it. He has enjoyed documenting our area’s winter tailgate markets but been itching to get out in the sun and talk about (and sample!) spring’s fruits and veggies. He did just that earlier this week when he headed out to the French Broad Food Co-op Wednesday Tailgate Market. Keep reading for his special strawberry report…
Guest post by Daniel Lukin-Beck
Springtime is all about rebirth and rejuvenation from the inhibiting and often harsh wintertime. We are relieved to know that spring has arrived when strawberries start popping up and showing their juicy red color.
Although our winter season this year was fairly mild, the late frosts gave some farmers a significant scare for their early-blooming strawberries. Missy Huger of Jake’s Farm expressed serious concern for her berry patch: “We had to cover them twice.”
It’s fair to assume, though, that the strawberry plants endured, because locals have been lining up for them at Jake’s Farm’s booths at both Asheville City Market and the French Broad Food Co-op Wednesday Tailgate Market. But how will these juicy treats be consumed? Will they be placed atop an elaborate tri-stack strawberry shortcake? Stuffed into crepes with cream and sugar? Or even sautéed with olive oil and garlic to make a zesty strawberry marinara?
The overwhelming consensus about what to do with local strawberries from shoppers at this week’s French Broad Food Co-op Wednesday Tailgate Market was: “Just eat em.”
“These probably won’t make it home,” said Julie Sherman after buying her pint of Certified Organic strawberries from Jake’s Farm Wednesday, dipping into the box while perusing the rest of the market. Most others were similarly dumbfounded by my question, “What are you going to do with them?” – alluding that the only immediate plans they had for their strawberries was just plain and simple consumption.
Marketgoer Linda Larsen recognizes their widely accessible appeal; she bought her strawberries with the intent to rinse and leave them out for company she has in town to snack on.
Others suggested simple preparations, such as cutting them up and putting them in cereal or yogurt for breakfast. Another popular option was mixing them up in a bowl of cottage cheese.
However you enjoy them, eating strawberries is a true representation of the rejuvenating transition into the easy-going springtime way of life. The sun is out, the flowers are blooming: relish the fruits of the springtime – as is.
We want to know: Have you picked up (or picked!) local strawberries yet? Headed out to a tailgate or farm to snag some this weekend or next week?