It’s Strawberry Season in New Jersey!
The strawberries we see every day are strains of Garden Strawberries---a crossbred plant (strawberries are almost never genetically modified) created for its large fruit. Before the Garden Strawberry was successfully bred, we only had tasty, tiny, strawberries. They are still around but are less popular because you have to pick so many to satisfy your craving.
This week's recipe features strawberries and rhubarb and, no it is not a jam or a pie! Although a combination passed down by generations long gone, I set out to prepare strawberries and rhubarb in a new way.
Strawberry Rhubarb Salad
Fresh strawberries, sliced
Goat cheese, crumbled
White balsamic vinegar
6 cups water
1/2 cup strawberries
3/4 cup sugar (or other sweetener)
1/4 cup salt
3 bay leaves
1 TB whole black pepper corns
1. Thinly slice rhubarb on mandolin, then put rhubarb in a bowl and cover with vinegar.
2. In separate pot, heat remaining ingredients to boil, turn off and let sit 5 minutes.
3. Mash strawberries into liquid and strain out all solids.
4. Pour hot liquid directly over sliced rhubarb and let sit room temperature one hour. Refrigerate.