Enjoying a sun-kissed strawberry ushers in summertime like no other fruit. Like the belle of the ball, strawberries can stand alone, but nothing beats strawberries dipped in fresh sour cream and then in dark brown sugar. April through June is the prime time for strawberry picking in South Carolina. Eating a strawberry brought in by boat, train, hovercraft, flying carpet or by other means of transportation during other times of the year from other countries, although strawberries may be in season in that hemisphere, rarely does this exquisite fruit justice.
It is important to note that strawberries do not continue to ripen after they are picked off the plant, so sourcing them from farmers markets is always the best option — or pick them yourself at an area farm for a fun outing. Strawberries appear in literature through the centuries, but no mention was more entertaining than this quote from Dr. John Watson, who concludes in a sarcastic banter with crime-fighting super sleuth Sherlock Holmes, “I perceive from the strawberry mark on your shirt-front that you had strawberries for dessert.”
Strawberry Mint Quinoa Salad
RECIPE BY CARRIE HIRSCH
INGREDIENTS / Serves 6-8
1 cup uncooked quinoa
2 cups water
1 pound small ripe strawberries, hulled and sliced
1/4 cup extra-virgin olive oil
5 tablespoons honey
5 tablespoons red wine vinegar
½ freshly ground black pepper
Handful fresh mint leaves, finely chopped
4 ounces feta cheese crumbles
In a medium pot, bring quinoa and water to a boil then reduce heat and simmer for 12-15 minutes or until all water is absorbed and the grain appears soft and translucent. Add a few tablespoons more water if needed at the later stage of cooking to avoid undercooking. Transfer quinoa to a bowl and cool. Break up any clumps with your fingers before adding and gently tossing together all remaining ingredients. Cover and refrigerate until ready to serve.