Strawberries Through Summer And Fall
There’s something incredibly satisfying about biting into a fresh strawberry, especially when you’re cooking with them. Summer’s favorite fruit also transitions well into fall, staying in season through November. It’s in our July and August seasonal dessert, so clearly we’re inspired by it. We’ve compiled a few tips and tricks for how to prep and cook this tasty staple, beginning with tip #1: always have extra berries on hand for snacking on while cooking.
The freshest strawberries are always the one you pick yourself or buy from a local farm. When choosing your strawberries, keep the caps (the leaves on the top) on in order to retain freshness. Keep an eye out for berries that are plump, firm, and well colored. Check out some local Bay Area strawberry farms below!
Strawberries are best fresh, so it’s important to keep the stems on until you’re ready to use them. If you spot any spoiled berries, remove them quickly before they spoil the rest.
When freshly picked or bought, they can be left on the counter for the first day. For a short period of time berries should be refrigerated and for long-term storage, the berries can be frozen in a sealed or freezer proof container.
Now that you know how to pick and store your strawberries, share your favorite recipes with us! In the mean time, try our August dessert, the Strawberry Rhubarb Crisp.