Use your fresh-picked berries in these seasonal recipes

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THE CANADIAN PRESS

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Canadian-grown strawberries can star in all sorts of dishes from salads to smoothies, soups, preserves and desserts.

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Now that home grown strawberry season has arrived, try the precious jewels any way -- of course the best is popping them fresh in your mouth!

Strawberry Shag Cocktail

3 to 4 large fresh strawberries, 3 to 4 stemmed and thinly sliced, plus 1 whole berry reserved as garnish 50 ml powdered sugar 1/4 cup 1 to 2 large sprigs fresh 1 to 2 basil, plus extra for garnish Ice 45 ml vodka 1 1/2 oz 30 ml lemon juice 1 oz 90 to 120 ml chilled 3 to 4 oz soda water In a small bowl, combine strawberries and sugar, toss well. Let sit for 15 minutes.

In a cocktail shaker, combine basil and strawberries and any juice collected in the bowl.

Gently crush using a muddler or a wooden spoon. Fill shaker with ice, then add vodka and lemon juice. Cap shaker.

Shake vigorously. Pour into a large glass, then top with soda water. Stir.

Garnish with a strawberry and fresh basil.

Makes 1 serving.

Source: Recipe adapted from “Sips and Apps” by Kathy Casey (Chronicle Books, 2009).

Hawaiian Strawberry Tart

375 ml vanilla wafer crumbs 1 1/2 cups 50 ml flaked sweetened 1/4 cup coconut 50 ml toasted macadamia 1/4 cup nuts, finely chopped 75 ml unsalted butter, melted 1/3 cup Filling:

3 250 g light brick cream 8 oz pkg cheese spread, softened 250 ml icing sugar 1 cup 50 ml fresh lime juice (about 2) 1/4 cup 5 ml each grated lime 1 tsp rind and vanilla Crushed Berry Sauce:

625 ml quartered 2 1/2 cups strawberries 10 ml granulated sugar 2 tsp Garnish:

12 strawberries, halved 12 30 ml toasted, chopped 2 tbsp macadamia nuts In bowl, combine wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press onto bottom and up side of 23 cm (9-inch) tart pan with removable bottom. Bake in 180 C (350 F) oven for 8 to 10 minutes or until golden brown around edge. Let cool completely.

Filling: In bowl with electric mixer, beat cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add lime juice, lime rind and vanilla; mix until smooth; spoon over crust. Refrigerate for 2 hours or until set and thoroughly chilled.

Crushed Berry Sauce: In bowl, combine strawberries with sugar; let stand for 15 minutes or until strawberries start to get juicy. Lightly crush with potato masher or fork.

Garnish: Arrange strawberries on tart; sprinkle with macadamia nuts.

To serve, cut into wedges and spoon sauce over top.

Makes 8 servings. Nutritional information per serving: 470 calories, 10 g protein, 29 g fat, 42 g carbohydrates.

Strawberry Spinach Salad

50 ml extra-virgin olive oil 1/4 cup 30 ml white balsamic vinegar 2 tbsp 30 ml fresh basil 2 tbsp 1 clove garlic, minced 1 5 ml Dijon mustard 1 tsp Salt and pepper Salad:

4 slices prosciutto 4 1.75l torn spinach leaves 7 cups 500 ml sliced strawberries 2 cups 75 ml thinly sliced red onion 1/3 cup 125 ml shaved Asiago cheese 1/2 cup 75 ml toasted walnut halves, 1/3 cup coarsely chopped In small bowl, whisk together oil, vinegar, basil, garlic, mustard and 1 ml (1/4 tsp) each salt and pepper.

Place prosciutto on greased grill over medium-high heat; close lid and grill for 1 to 2 minutes per side or until grill marked prosciutto begins to crisp. Set aside to cool to room temperature. Break into pieces.

In salad bowl, combine spinach, strawberries and onion; toss with dressing.

Season with salt and pepper. Sprinkle with prosciutto, Asiago cheese and walnuts.

Makes 4 servings.

Tip: A vegetable peeler works well for shaving the cheese.

Nutritional information per serving: 310 calories, 12 g protein, 24 g fat, 14 g carbohydrates.

Berry tips

Treat local strawberries with tender care Here are useful tips to assure locally grown strawberries are the best of the season:

* Choose brightly coloured, plump strawberries that still have their green caps attached.

They should have a potent strawberry fragrance; those without it aren’t fully ripe and won’t ripen after being picked.

* Wash strawberries before hulling.

* To store strawberries for up to a week, wash and air-dry the berries, leaving the stem intact.

When berries are completely dry, put them in a large, screw-top jar. Place a paper towel on top of the berries, seal the jar tightly and refrigerate.

Pick your own

Strawberry season is in full swing in the region.

The season lasts about three weeks.

Right now, the berries are full and juicy; later on in the season the fruit is a little smaller, but incredibly sweet. Jeff Everett, owner and operator of Utopia U-Pick on Gorge Road, says that the later fruit may be smaller, “but it’s pretty special.”

Utopia is open at different times every day. For details and to make appointments, call 384-7629.

Other U-picks in the region are:

* Glenvale U-Pick, Petitcodiac: 756-2176,

* Scoudouc River Farm, Scoudouc: 532-2169

* Michaud Farm, Bouctouche: 743-6947