Strawberries: Proof that Mother Nature love us and wants us to be happy

25th April, 2016 - Posted by admin - Comments Off

Strawberry Salsa over grilled pork chop, veggie and polenta.

Strawberry Salsa over grilled pork chop, veggie and polenta.

I made a long overdue visit to one of the local Farmer’s Markets in Midtown Sacramento yesterday. If you haven’t hit one up yet, this is a great time of year to get re-acquainted. All the spring fruits and veggies in full display and the early summer stuff is starting to make an appearance. One thing that’s bursting out all over right now is strawberries. The Midtown market is sneaky-smart: they have strawberry vendors at each end of the produce section, so no matter how you come in, you will get hit by the smell of warm, ripe strawberries. And how is a person expected to just walk by those without taking a few home?

Strawberries don’t need much attention, honestly. A little sugar or honey, on top of vanilla ice cream or with a drizzle of good balsamic vinegar and you are pretty much set. However, sometimes your mouth craves something a little different, a little complicated. Something you can eat with chips and a taco.

Strawberry salsa is the way to go. The sweetness of the berries calms down the sharpness of the onion. The combination of coriander with it’s lemony notes and cumin brings out the slight acidity in the strawberries and turns them into something robust and flavorful. Instead of being a sweet finish, they are bold addition to the main course. This is also a useful way to use up a bunch of strawberries at once, if you find yourself with a bumper crop.

I put mine on top of grilled pork chops with veggies and polenta. This also works great as a chip dip or on top of any grilled meat. Because this is salsa, the amounts in the recipe are all approximate. Mix it to your own tastes and make it as hot or mild as the room can handle it.

Happy Springtime, everybody!

Kady Guyton is a local chef who lives in Sacramento CA and tries to taste everything.

Strawberry Salsa

2 pints fresh strawberries, de-stemmed and chopped

1/2 red onion, finely diced

1 1/2 teaspoon cumin

1 1/2 teaspoon corinader

1-2 tablespoons white wine vinegar

Salt and pepper to taste

Optional: Fresh cilantro

Combine all ingredients in a medium bowl and mix thoroughly.  Serve chilled or at room temperature.

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Posted on: April 25, 2016

Filed under: Sides, Vegetarian

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