The long awaited flush of strawberries is here! Strawberries are a special type of food magic—they are the first fruit to ripen making them classic harbingers of spring and they are the only fruit that grows its seeds on the outside. With more Vitamin C than oranges, strawberries are not actually a berry but an accessory fruit that is botanically related to roses. Right now, you can find strawberries from farms like Full Sun Farm (River Arts District and North Asheville markets) and Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, East Asheville, and River Arts District markets).
Of course, fresh and locally grown strawberries are delicious all on their own, but add a splash of bright sweetness to your spinach and arugula salads, fruit smoothies, spring picnic charcuterie boards, and more. Strawberries are very versatile and pair well with both sweet and savory recipes. Get creative and try out these strawberry mousse and strawberry bruschetta recipes.
This strawberry mousse is perfectly airy, made with only three ingredients, and will hit the spot on an especially hot day. Start by washing two cups of strawberries and cutting off the green stems. Using a food processor or blender, blitz the strawberries into a smooth puree. Strain the puree if you want the seeds removed. Using a small saucepan, combine the puree with one-third cup of sugar and simmer for 5-7 minutes, stirring regularly, until the mixture begins to thicken. Remove from heat and let cool to room temperature. In a large bowl, whip one cup of cold heavy cream and a teaspoon of vanilla (optional) until stiff peaks form. Using a rubber spatula, gently fold the cooled strawberry mixture into the whipped cream in small batches until well combined. Gentle folding will help keep the airy mousse texture. Serve your mousse in chilled glasses or bowls and garnish with sliced strawberries and mint (optional). This mousse will keep for three days in the fridge.
Another incredibly easy and always delicious way to enjoy strawberries is a simple strawberry bruschetta—a sweet take on the classic bruschetta with tomatoes. Start by heating half a cup of balsamic vinegar in a small skillet over medium-low heat, then simmer for about eight to ten minutes. Remove from heat and let cool to room temperature. In a small bowl, combine one pound of washed and diced strawberries, two teaspoons of fresh thymeor mint leaves, the reduced vinegar, and a bit of salt and pepper. Toast, bake or grill 12 slices of crusty bread for a few minutes on each side until browned. Add a smear of plain, room temperature goat cheese on the bread slices, then spoon over the strawberry mixture. Garnish with a bit of thyme or mint or even a drizzle of honey. This sweet bruschetta makes the perfect spring appetizer. Find goat cheese from Spinning Spider Creamery (North Asheville and River Arts District markets) and soft sheep cheese from Grassroots Farm & Dairy (North Asheville, Black Mountain, West Asheville, and Weaverville markets).
At markets now you’ll also find kohlrabi, cabbages, asparagus, turnips, beets, radishes, carrots, mushrooms, microgreens, spring alliums like green onions, leeks, ramps and green garlic, a wide variety of tender and hearty greens, and more. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. During springtime, find annual and perennial plant starts for your gardens along with fresh flowers. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.