So Many Berries; So Little Time!

“We do not rejoice in victories. We rejoice when a new kind of cotton is grown and when strawberries bloom in Israel.” ~ Golda Meir

If Israel were Arkansas, that would be my personal motto. I love strawberries, and it’s a true love. I love them for the awesome things they are and not for some vague potential they may have. Call me a purist, but I don’t do a darn thing to my beloved berries except eat them, and maybe refrigerate them to eat them later. No capping. No coring. No blending. No washing. And definitely no adding sugar!

That said, I hear some folks like a little variety. Lucky for them, strawberries are versatile enough to star in every course of even the fanciest dinner. Begin the evening with this brightly flavored bruschetta, paired with an elegant no-cook soup. Keep the flavor coming with a simple seasonal salad, served on the side of your favorite roast beast topped with a generous portion of savory strawberry salsa. End the evening on a high note with a tempting twist on a classic, and don’t skimp on the refills.

Doesn’t that sounds delicious? I may have even tempted myself into tiptoeing into the world of enhanced berry indulgences. Is there anything these little flavor bombs can’t do? Well, they can’t stay in season forever! Be sure to order a few more before The Market closes tomorrow morning.

-Rebecca Wild
Program Manager

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