Photography by Steve Buchanan
Maryland’s Eastern Shore is a beautiful place in late May and early June, when strawberries peak and farmers’ roadside stands pop up likedaisies. When it comes to using them in recipes, strawberries are pretty versatile; texture, temperature, and myriad flavor combinations add variety and excitement to the red beauties.
At the Inn at Easton, we have our favorite local strawberry producers, but, in reality, they are all pretty good when the fruit is in peak season. Whether in the fields or in the produce aisles, look for strawberries that are firm, deep red, and still have their green caps attached. Strawberries (part of the rose family, if you didn’t know) are by far the hardiest of the summer berries; they can easily be stored on a paper towel in airtight containers for several days. (Create just a single layer for the best results.)
Pick a peck, then let’s get cooking!
Strawberry Soup with Crème Chantilly
Strawberry Soufflé with Passion Fruit Sauce
Strawberry and Blackberry Summer Pudding
Vacherins of Strawberries and Rhubarb with Vanilla Cream
Andrew Evans is the owner/chef at The Inn at Easton.
