And the time for strawberries is spring.
That's what I always thought. Until I moved to Israel. Here, strawberries take you by surprise in November. By February or March, they're gone.
Normally that wouldn't bother me. I 'm fine with butternut squash and cauliflower in July. I didn't expect the growing seasons here to mimic those in the US. But Passover without strawberries was difficult. Don't they always go with rhubarb and asparagus – those special, "eat them first on Pesach" treats?
Last year we had a pleasant surprise. Strawberries started in winter and stayed on the shelves through Pesach. Either the farmers figured out how to extend the growing season or European countries weren't buying our berries. Finally, we had strawberries for Pesach.
Strawberries are back now. Whether they'll still be here for Pesach is hard to know. We're just enjoying them for as long as they're here.
Strawberries are a great source of vitamin C. They're high in fiber, folate, potassium and a variety of phytochemicals – compounds that act as antioxidants in the body. Their lovely red color comes from the phytochemical anthocyanin.
In the US, strawberries are on the "Try to Buy Organic" list. They're particularly susceptible to damage from insects, so they're likely to get a heavy dose of pesticides.
But most Israeli strawberries get a different treatment. Insects. "Good bugs" (like wasps) that destroy the "bad bugs", so that pesticides aren't needed. It's an ecologically friendly system of pest control developed here in Israel.
Slice strawberries into cereal, fruit salad, yogurt, pancakes or waffles. A touch of sugar or balsamic vinegar helps bring out their flavor.
Want something creamy with your strawberries? Mix a cup or so of low-fat ricotta cheese with a spoonful of powdered sugar and a drop or two of vanilla. Serve alongside fresh strawberries. Use it instead of whipped cream in strawberry shortcake or layer it with strawberries and lady fingers.
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