During the winter, there are certain…um, how do I say this… certain fixations of mine, which go dormant.
It might be due to the lack of sun in Ohio from October until March, and I’m being kind.
It might be because winter ones are never the same, even though I eat them year round. I know how unseasonal of me. I’m a bad girl.
Whatever the reason, I feel a good old fashion cleansing is in order. I don’t mean the food kind, where I skip solid meals and then proceed to attack anyone within a five foot radius of me before sobbing in a bowl of juice. Yeah, those don’t work well for me. No, I mean the soul-baring confession kind.
My name is Meghan, and I’m a fresh, local, strawberry loving addict.
I’m also absolutely, without a doubt, on a monster, world wind, strawberry bender right now, and I don’t plan on stopping anytime soon. Nope, nope, nope. “Not gonna happen. Wouldn’t be prudent.”
It started with my first batch of farmers market strawberries almost a month ago. Hoop house strawberries are ready earlier than most, and yes it was raining outside when I took this picture (how very observant of you). Now that’s dedication or idiocy; I’m going with the former.
They were cute, little, and innocent (like babies, without all the responsibility), and I never shared them on the blog because I literally ate them directly from the container. Right after I took their picture, of course; in the rain no less. There was no recipe, no fancy presentation; just me and my berries, the way the first berries of the season should be.
Let me tell you (as if you had a choice), they were unbelievable good. So good in fact, they brought me out of hibernation. Like a bear stumbling from his cave (do bears stumble; in my mind everybody does when they first get out of bed, especially the Hubby), I pulled away from the last strawberry, with an incredibly overwhelming thirst for more.
I’m like a zombie on a quest for brains, or like Alice falling down a rabbit hole, although in my drug induced fantasies (these babies are intoxicating), I’m not following a fluffy white rabbit with a pocket watch. I’m blindly stumbling after those sweet, delightful and delectable red berries. Can you blame me? Hell no.
Now I could buy strawberries at the regular grocery store, and I certainly purchase my fair share during the winter months, but there is nothing quite like the ones picked mere hours before, after spending days ripening in the warm golden sun. The results are berries packed with succulent juices, where the beautiful and bold color on the outside is matched only by the vibrancy of the inside.
Call me a strawberry snob if you will. I’d be more than happy to take the title, especially if it involves wearing a crown of some sort. We all know I love a good crown; winning isn’t bad either. If blind tasting was involved, farmers market strawberries would triumph over store-bought ones any day. If you believe anything else, well you’re just kidding yourself, and I’m sorry to be the one to break the news to you. Go have a farmers market strawberry though; it’ll make you feel better. I promise.
Berries this fragrant, flavorful and simply put, damn good need to be celebrated. They need to be eaten in ways in which the berry is showcased, and I have been doing my best to make sure that happens. Not surprisingly (my ego rears her head), I have been successful in my endeavors, which means its high time to share with all of you.
Strawberry and Blue Cheese Bruschetta, recipe from Eating Well, one of my all time favorite magazines.
Banana Strawberry Muffins from Luv What You Do. I turned her bread into muffins because I was feeling all muffiny. I’m sure that’s a thing, despite spell check suggesting otherwise.
Vanilla Strawberries with Lemon Ricotta, another gem from Eating Well magazine.
Strawberry Rhubarb Coffee Cake for obvious reasons. I don’t think I need to say anything more than Coffee Cake.
And my final masterpiece, Strawberry Lemon Pasta, which I cobbled together from some of these other recipes and the recesses of my own mind, grand delusions and all. For anyone inclined to make this, the recipe is below. It is a subtle and sweet and would go wonderfully with a big crunchy salad or some thick fresh bread, perfect for soaking up the remaining juices. Trust me; you’re going to want to get those juices. It’s dessert in a dinner and worth every single bite.
I’m pretty sure you could say, I am in a berry induced coma over here, and I am enjoying every single strawberry loving second of it. My only question is who wants to join me?
This post is linked up or soon will be with Laura’s Strange But Good, Kristy’s Fresh Food Wednesdays, Jessie Bear’s Together Tuesday and Heather’s What’s In The Box all for obvious reasons. By the way, these linkup are listed in no particular order, and it’s freaking me out.
Are you digging on fresh fruit this time of year? Have you picked up any local strawberries, and if so what are you making with them?
Strawberry Lemon Pasta (serves 2)
Note: This is a simple recipe and in order for it to be fabulous, you need fresh local strawberries and fresh lemon pasta.
Ingredients
- 2 1/4 cups fresh strawberries, diced
- 3/4 teaspoon lemon juice
- 1 Tablespoon of honey
- 1 1/2 Tablespoons of Olive Oil
- 6 oz fresh lemon pasta, I used flat spaghetti
- 1 1/2 Tablespoons of fresh chives, snipped in quarter-inch sections (scissors work great here)
- 1 1/2 Tablespoons of gorgonzola cheese
Instructions
- Mix strawberries, lemon juice, honey, and olive oil in a small bowl. Leave on counter for a minimum of twenty minutes to allow flavors to meld and juices to extract. Mm juices.
- In a medium pot, bring water to a boil and cook pasta according to directions (fresh pasta will only take a couple of minutes). Drain pasta and return to pot.
- Add strawberry mixture to drained pasta and stir to coat.
- Top with fresh chives and gorgonzola cheese.
All of these berries! So much deliciousness! The colors are gorgeous. Mhm…if it wasn’t summer before, then it is now 🙂
Fresh lemon pasta? I have never heard of this! Googling now…
I got the pasta at the West Side Market; Ohio City Pasta. It was light and subtle, and paired wonderfully with the strawberries.
That coffee cake. *Stares longingly*. Also so curious about this pasta!
No need to stare longingly; you can make the coffee cake. In fact, you should make the coffee cake.
Right on, Meghan! Farmers’ market strawberries are the BEST! I cought a ton last weekend, and while a few made it into smoothies, I ate the rest straight out of the containers. I’m hoping to pick up some more tomorrow – maybe I can exercise enough self control to try that pasta! Thanks!
cought = bought. I hate typos!
I hate typos too, and I always find them days later. You should try to save some for the pasta or even the bruschetta. I actually bought a bunch and am hoping to go pick some too so I can freeze some.
Strawberry bruschetta? Strawberry pasta? You are killing me, my friend..and making me hate India right now solely for the fact that strawberries aren’t currently in season! Right now mangos are in season but I am not a fan at all..crazy I know! I will be in London in a couple of weeks and you better believe I will be lapping up the berries…and definitely trying out your recipes 🙂
Yes but you have that fabulous street corn right now, which I am salivating over. And London…now that sounds exciting.
Have you had pasta before with fruit? Maybe pears awhile ago? Well I think I like the sound of this one even more if that is possible. I can literally taste the strawberries and pasta together from your description and pictures.
Great round-up of strawberry recipes too. The glasses of ricotta and strawberries are so elegant!
Great memory. I did in fact do pasta with pears awhile back. I can’t help myself. I love fruit and pasta so I like the idea of combining them.
Funny thing about the glasses with strawberries and ricotta. Those are the glasses I painted in that wine tasting and painting class a couple months ago. It actually says Clean Eats Fast Feets on the other side of the glasses, but it looked so awful, I turned them around for the picture. Oh well.
ALL of these strawberry dishes are SO decadent! I want to try that blue cheese bruschetta, that looks amazing!! If that was offered to me..I would eat it. Hands down. Your a machine with these strawberries, now I REALLY want to come over.
You are always welcome so long as you bring your crazy cats. Although not the one who pees on your clothes. 😉 He can stay home.
The blue cheese and strawberry bruschetta was pretty fabulous.
I would eat every single one of these!! The lemon ricotta still intrigues me, but the lemon strawberry pasta sounds good too! And yes, I think you do need a crown, Meghan…just because! Have a great weekend!
Crowns just make everything better. I hope you’re having a lovely weekend too Fran.
Meghan,
I’m watching/listening to (a repeat for me, I watched it last night with closer-to-full attention) this Composition and Cropping for Food Bloggers video (http://www.youtube.com/watch?v=BgiD9VmPNUc) while scanning food blogs, and can I just say that your photo of cut berries in the glass bowl (photo #4 from the top) is perfectly composed? The green leafy tops of the whole berries lead my eye around the photo. Well done.
I mean, I want to eat all the food, too, though I don’t know where I’ll get lemon pasta–the berries are in the back yard–but the photograph really struck me and I wanted you to know.
Thanks for the compliment and the very practical video; I need to check it out since every single one of my submissions to food gawker has been rejected thus far.
For starters I love the berry stained lemon in your pasta picture… and the fact that I just so happened to be reading Eating Well this afternoon. Now on to all that strawberry food goodness 🙂 You already know how I feel about your muffins, and how excited I was over the strawberry blue cheese bruschetta… but that PASTA!? That right there looks like a work of sheer delicious genius. If it tastes half as good as it looks I say you are welcome to any crown you would like to give yourself!
Isn’t Eating Well the best??!! Did you see all those delicious strawberry recipes in there too? Just amazing; I couldn’t help myself.
I want this pasta. So badly.
I am going to make this next week. My only problem is I don’t have fresh pasta near me… maybe I will wait until I am at my parents house because fresh pasta is around the corner.
I can make tortellini and ravioli myself from scratch, maybe I should stuff the shells with some strawberry creation?
I love this, in case I didn’t make it clear already!
I love the sound of the raviolis or tortellini. You could add some grated lemon zest to the pasta dough and then stuff it with the strawberry mixture. It could be fabulous.
ooh this does look delightful! Would be good with some spinach or arugula thrown in too! 🙂
Both are great ideas. I can especially see the peppery arugula. It would give it some nice balance. Thanks for the ideas.
Oh I bet these are amazing in muffiny form! You have me craving strawberries and wanting to take a drive to OH for some fresh ones. I think I will be making some strawberry bread this weekend!
Muffiny form is the way to go on these puppies. So good, and thanks for putting that recipe out there so long ago. I’ve made it at least three times now, maybe more.
I hear ya on the coffee cake. No need to discuss why that looks incredible. Strawberry pasta is such a unique idea! I never ever would have thought to put those ingredients together. I have gone through so many strawberries in the past few weeks–there’s nothing better when they are in season!
Season strawberries are heaven sent, plain and simple. I love them.
I bought a whole flat at the farmer’s market where I sell soap and also a gorgeous bouquet of rhubarb and made my first ever batch of strawberry rhubarb jam. I make a dozen or more different jams every year (including a cranberry, rose hip and blackberry that is seriously better than sex) and I’ve never made strawberry jam.
I’ve already been at one jar with just a spoon. It is SO GOOD. Strawberry freaks UNITE!
I need to try this blackberry jam. My word.
Viva la strawberry revolution!!
This is like strawberry porn. Gratuitous strawberry footage appreciated. It’s been so rainy here I think our strawberries might be lifeless this year.
I have never even heard of lemon pasta! I’m guessing arugula would go really well with that.
Strawberry porn. I like that. A lot, which doesn’t surprise me in the least. Somebody else mentioned arugula too and you’re both right. It would be perfect in this pasta.
Feeling muffiny is totally a thing. Because guess who made muffins this morning? Yup. I’m even going to post about them. Next week. Or maybe the week after. No strawberries in mine, because I missed my farmer’s market this week. And because the strawberries wouldn’t make it all the way back to my house uneaten anyway. If my rhubarb ever grows, I’m making that cake.
You made muffins? And you’re drinking first breakfast?
Who are you, and what have you done with my girl Allie?!
I love these fresh new changes!!
To be fair, the muffins were a special dad’s-day request. But I will admit I’m looking forward to getting back to my house and my regular drinking-for-breakfast (and not the alcoholic kind).
I finally finished that champagne on Saturday night (a full week later…I know how to rage) and am back to non-alcoholic breakfasts too, although to be fair I didn’t drink any of it during the regular workweek.
Check out this post for lettuce ideas (not that you actually need any, but I sure do): http://agrigirl.com/2013/02/24/seven-ways-to-use-up-lettuce/
I’m thinking about making some lettuce dressing so I can pour it on my lettuce….sounds carnivorous.
How did you know I just received the most delicious local strawberries in my “CSA for the commitment-phobic” (you sign up weekly, rather than commit long term) Bounty Box? I was JUST sitting here at Whole Foods, looking over potential strawberry recipes, and thought, “Why not check out my Feedly?” After I almost had a panic attack–I don’t have internet at home, and am now officially unemployed/a PhD student—I decided I would check in with you. Just you. Strawberry ESP or something?
That was a ramble. I probably won’t even make any of these things…because I rarely actually make anything I’ve seen on a blo. But at least I’m inspired now.
I was sending you The Force-esque vibes because I just knew you needed strawberry inspiration.
I can’t imagine you making anything exactly as the recipe suggests, so I’m just glad to have inspired you. Go get your strawberry on.
That is so interesting! I never think to do a sweet pasta, but why not? Pasta itself is such a blank canvas. I love that idea.
Thanks Liv. It was delicious. Nice, light and sweet.
love the strawberry pasta – really unique!
Thanks. I was inspired by all the other strawberry dishes I have making.
So. Much. Strawberry. GOODNESS! Thanks so much for the lovely ideas and recipes! Have a great day, girlfriend!
Obv my mom has every fruit BUT strawberries in the house. Ugh. I love the idea to use them in pasta! I bet you could combine ideas and do an asparagus-berry pasta. With spaghetti squash! Ok, must get someone to go buy me strawberries…
Thanks for linking up!!!
I like the sound of adding asparagus, but then again I’m a huge fan of that phallic veggie.
please don’t hate me… but I don’t really like strawberries. I know you’re probably thinking I’m nuts, but it’s true. I will add frozen strawberries to my smoothies, but that’s about it. Not even a fan of chocolate covered ones 🙁
What! Say it ain’t so, Joe…I mean Jessie.
Not even the chocolate covered ones…wow. I’m speechless.
That pasta looks amazing! And if I’m going to be honest, I’ll also say it makes me a little nervous. I’ve never been one to mix fruit into my savory foods. I don’t do any in my salads so the idea of adding it to pasta is a little daunting. That said, I really want to try this!! I might have to swing by west side market when I’m in town later this summer and give your recipe a go.
Also, all of the strawberry pictures are glorious!! I was happy to see the berry/ricotta goblets made it in. I love the reflections on the glass. So arty.
I always want you to be honest so apprehension is alright in my book, although when you come back into town, we should go to the West Side Market together. Then we can make this pasta with my frozen berries. It’ll be a bonding moment.
Did you just ask me on a date? If so, I’m there!
I’d say so. What time should I expect you. 😉
My daughter and I are obsessed with strawberries. You have just given us several reasons to eat more!
I’m glad to be of service.
OMG…I love strawberries and ALL fresh fruit this time of year. I bought some organic strawberries last week and they were soo sweet, they tasted like candy. Amazing! The muffins sound fantastic and I have to try out the strawberries with lemon ricotta! Yum!
I’m actually going to make the muffins again today. They’re that good.
My name is Heather, and I too am a Strawberry Addict 🙂
Thanks for sharing all of those delicious and nutritious strawberry dishes. Can’t wait to try every.single.one!
I can’t wait to hear what you think about them all!
Damn girl…just DAMN!! Best roll of strawberry porn I ever DID see…especially with the climax of that bowl of wonder that is dessert for dinner. Yes, I did just say climax…ha! And I haven’t even cracked Shades today! 😉
I’ve been getting my fill of the local red beauties myself…though I have to say most have ended up in the freezer since they’ve been purchased from the Nashville farmers’ market while visiting the man-friend. For some reason, no matter how careful I am while transporting them, they manage to take a berry beating and only last a day or so before they start getting all wimpy looking. I’m really hoping to get to the strawberry ranch soon…when it’s actually OPEN! Hopefully I haven’t missed my chance for the season because that would definitely end in some strawberry-sized tears for sure! :-/
I hope you make it to the strawberry picking ranch too. It was actually a really great way to spend a couple hours and being rewarded with roughly fifteen quarts of strawberry goodness didn’t hurt either. Hurry up, before it’s too late.