Strawberries, once just a summertime treat, are now available year round. Especially tasty are the locally grown ones that are now showing up at farmers’ markets.
Always choose strawberries that are plump, firm and glossy.
Wash them just before using them.
I always wash my supermarket strawberries, in a colander, under a gentle spray of running water. Or you can swish the strawberries around in a bowl with cool tap water.
(Actually my old friend Roger never washed strawberries. He felt it washed away the flavor. But then again he lived in the south of France and only bought them from the local farmer who grew them organically.)
Once washed, spread the strawberries out on a clean dish towel to dry.
To “hull” a strawberry means to remove the green leafy top and the tiny stalk. If you plan on hulling tons of strawberries, you may want to buy a strawberry huller. But a small paring knife works very well for hulling a quart or two.
Start by grasping the green top…
…and just trim out that tiny stem.
Or you could just slice off the whole top with a small paring knife.
Just pulling off the green leafy top (as shown below) is NOT enough. You need to remove that tiny bit of white, hard stem as well.
To store strawberries, place them in a single layer in a moisture-proof plastic container that has a tight fitting lid.
Lay a paper towel on top of the strawberries and then put the lid on the container. When you put them in the refrigerator, store them with the lid side down in the refrigerator.
Stored this way they should stay fresh for at least 2-3 days.
Recipes to die for:
Strawberries dipped in Chocolate from startcooking.com
Strawberry Short Cake – a classic that everybody loves!
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