Strawberries are plentiful this time of year, and at their tastiest and most affordable.
The best and most economical way to eat is to eat locally and seasonally. One thing to keep in mind as you shop is that, contrary to popular belief, bigger is not always better. Smaller berries often contain less water, making them tastier with a more concentrated sweetness. At the market, look for firm berries with a strong scent. Many of us have to find out the hard way that strawberries don’t keep in the refrigerator for too long; if you won’t finish them in more than a couple of days, opt for the freezer instead. Try pureeing them before freezing or separating them out on a tray and allowing them to freeze separately before combining them. For a delicious summer treat, drizzle some balsamic vinegar on your ripe strawberries, let them macerate for 20-30 minutes then spoon them over vanilla ice cream. If you have a very sweet tooth you might want to add to the strawberries a teaspoon or two of powdered sugar.