Although we’d like to let The Beatles take us down to strawberry fields forever, the season to get this delicious fruit in its prime only runs from May 1 until about June 10 — which, unfortunately, is far from forever. Forty-one days of harvest means 41 days of overindulging in all things strawberry. We tapped our friends at Edible Nashville to bring you three amazing recipes from three amazing women that let the strawberry shine.
Fresh Strawberry Recipes
Easy Strawberry Preserves
Strawberry preserves can be whipped together with four simple ingredients, and the results are mouthwatering. This recipe, created by Rebekah Turshen, pastry chef at City House, is a perfect example of how you can enjoy the sticky goodness with a spoon, spread it on a biscuit, add a dollop to oatmeal, shake it into a cocktail, put it on your morning French toast or add it to a cheese plate.
- 1 cup sugar, divided
- 4 cups fruit
- 1 lemon (zest and juice)
- Pinch of salt
- Mix 1/2 cup sugar with the fruit in a bowl. Add the lemon zest and juice and squash the mixture with the end of a rolling pin or whatever's handy. Cover and let sit overnight in the refrigerator.
- Pour the mixture into a large saucepan. Make sure you have 3 or 4 inches of bare pot exposed above the mixture to prevent it from spilling over.
- Add the salt and the remaining 1/2 cup sugar. Bring to a fast boil, taking care that the bottom doesn't scorch. Maintain a nice boil while skimming the surface a few times.
- Preserves set at approximately 220 degrees. Cool the mixture.
- Follow canning instructions or store in the refrigerator.
Tennessee Strawberry Tart
Our favorite summertime treat comes in the form of a tart. A blanket of fresh berries sits atop a flaky dough, and after 40 to 50 minutes in the oven, the results melt in your mouth. Although this recipe lets the strawberries shine, Jill Melton (editor of Edible Nashville) reminds us that adding rhubarb, raspberries or blueberries only enhances the deliciousness. Teresa Blackburn, the food stylist, blogger and expert behind Food on Fifth and Food Style, is to thank for this sweet treat (which graced the cover of Edible Nashville’s May/June edition. If you are on the hunt for more strawberries recipes crafted by Teresa, visit her site.
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 1/4 cups all purpose flour
- 1 teaspoon salt
- ¼ cup plus 1Tablespoon turbinado sugar, divided
- 4 Tablespoons ice water
- 2 cups rinsed, hulled and halved small strawberries
- 2 Tablespoons cornstarch
- Sugar to dust top
- Place the butter, flour, salt and 1 Tablespoon turbinado sugar in a food processor and pulse until the mixture is just blended.
- Add the water and pulse until a dough ball forms. Flatten, wrap in plastic and chill for 30 minutes. Roll into a 15-inch rough circle. Place on a parchment-lined baking sheet.
- Combine the berries, cornstarch and the remaining 1/4 cup turbinado sugar and toss to coat.
- Preheat the oven to 350 F. Pile the strawberry filling in the middle of the circle and gently fold the edges up over the filling, leaving the center open. Sprinkle with sugar.
- Bake the tart for about 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
The Ultimate Spring Salad
This spring salad with seasonal ingredients is the creation of McKel Hill, a registered dietitian, nutritionist and wellness expert behind Nutrition Stripped. Fresh steamed asparagus, arugula, fennel, radishes, peas and, of course, strawberries are mixed together with a lemon tahini dressing. Host a gathering of friends (and make sure it goes off without a hitch) and impress them with this delicious dish.
- 12 stalks asparagus, chopped, about 1 cup
- 5 ounces fresh arugula
- 1 fennel bulb, thinly sliced, about 1 cup
- 1 cup thinly sliced radishes
- 1/2 cup green peas
- 1/2 cup strawberries, sliced
- Juice of 2 lemons
- 2 Tablespoons tahini
- 2 Tablespoons cider vinegar
- 2 Tablespoons olive oil
- 1 shallot, thinly sliced
- 1 Tablespoon lemon zest
- Sea salt and black pepper to taste
- Steam the asparagus until tender. In a large bowl, combine the remaining salad ingredients with the asparagus and toss gently.
- For the dressing, combine all of the ingredients in a blender or food processor and pulse until combined. You may also use a small bowl and a whisk. Pour the dressing over the salad and mix until all the ingredients are coated in the dressing. Serve chilled or at room temperature.
If you find yourself in a pickle on where to get the freshest strawberries, check out one of Nashville’s farmers markets or, better yet, pick your own at Green Door Gourmet. Either way, enjoy strawberry season — it’ll be gone before you know it!
Many thanks to Edible Nashville for sharing these recipes with us. Click here for more delicious ideas on how to use strawberries in fresh dishes for spring!
If you need a break from the kitchen after whipping up these recipes, find the best restaurants in Nashville in the SB App. Download it here for free!