One 20 hour flight later, I’m back in LA (for a little while anyway) – and one of the first things we did when I returned was head to the farmers’ market in Torrance. I figured a little sunshine and fresh food would help me forget my jet lag.
I was wrong.
We didn’t do much shopping in the end, though we did pick up some stunning Seascape and Chandler strawberries – two varieties that are bursting with flavor, especially when they’re perfectly ripe (as these were), and bright red all the way to the center.
It seems that whenever we get strawberries at the local supermarket, we find one or two in the middle that are covered with fuzz – and the rest of the batch isn’t far behind. That’s why I’ve gotten in the habit of soaking berries in a vinegar and water solution for a couple of minutes before putting them in the fridge (I use about 3 cups of water and 4 tablespoons of water). That kills the beasties that lead to fuzz (and waste), and the berries generally keep for a couple of weeks after that. (It helps that supermarket berries are inevitably underripe.)
None of the berries from the farmers’ market had any fuzz, but I soaked them in a vinegar solution anyway – just to be safe. I needn’t have bothered, as they only escaped being eaten for a couple of days. The few that weren’t eaten immediately, ended up in strawberry rhubarb crisp.
Strawberry rhubarb crisp (serves 2)
- ½ cup cut strawberries
- ½ cup cut rhubarb
- 1 Tbsp +1 tsp brown sugar
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp rolled oats
Preheat your oven to 375℉, and grease a baking dish with butter or cooking spray (you can do the planet a favor and make your own cooking spray with oil and a spray bottle). You want the fruit to be about an inch to and inch and a half deep – for this quantity, a round dish with a 5¾ inch diameter did the trick.
Toss the cut strawberries and rhubarb with 1 teaspoon of the brown sugar, then place it in your greased baking dish.
Melt the butter and stir in the flour, rolled oats and remaining sugar – then crumble the mixture on top of the fruit.
Bake at 375℉ for 45 minutes, then enjoy while it’s still hot.