Strawberries, Rhubarb & Asparagus, oh my!

Strawberries, Rhubarb and Asparagus are THE MOMENT. I encourage you to enjoy it as much as possible. The late surprise frost we had after the surprise 90 degree heat spell a few weeks ago have obliterated the peach crops in our region as well as pretty near all of the stone fruits we would be expecting. So enjoy every single berry like it is gold. 

I think strawberries should be eaten raw all the time, they’re healthier that way. But also because we may not have that profuse of a strawberry season this year either. So I’m going to continue to preach raw strawberry recipes. Here are some suggestions off the top of my head as I stroll down the market,  and then some collections to follow:

1. For the upcoming Memorial Day holiday, Buttermilk Strawberry Shortcakes  from King Arthur Baking seem like the perfect fit. 

2. Enjoy the Italian way, squeeze some lemon juice on  sliced strawberries and top with lemon zest and a drizzle of honey (this is very Greek too!).

3. Add sliced strawberries to some chopped lettuce, we’re seeing so many beautiful varieties at the market right now, with some thinly sliced raw asparagus and top with lemon juice, olive oil and goat cheese

   
   

Collections:

27 Strawberry Recipes from Food & Wine

 44 Best Asparagus recipes  from Delish

20 Sweet & Savory Rhubarb recipes from Country Living

Enjoy! Hope to see you at the Doylestown Farmers Market every Saturday from 8am to 1pm on South Hamilton Street, Doylestown, PA 18901