Marian Platt

Summer arrives next week - as I write this it feels more like a mild winter. But the U-pick signs are out there leading us to the farms where we can pick our own strawberries, so it must be almost summer.

One of them is Graysmarsh Farm. Call 683-5563 to verify days and times open.

"Doubtless God could have made a better berry, but doubtless God never did." (William Butler, 1600)

So plump, so utterly and completely delectable with such mouth-watering sweetness and heavenly aroma; strawberries are truly irresistible with their beguiling perfume, sensuous shapes and glowing red color. Everyone is tempted by their dimpled beauty.

One can start the day with strawberries on their cereal or in a fruit compote with oranges and bananas. Or just plain, when their true flavor can be relished.



STRAWBERRY MUFFINS

2 1/2 cups flour

2/3 cup sugar

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups sliced fresh strawberries

1 cup buttermilk

1/3 cup butter, melted

1 1/4 teaspoons vanilla

1 egg, lightly beaten

1 egg white

1 1/2 tablespoons sugar

Combine flour, sugar, baking soda, cinnamon and salt and mix well. Add strawberries and stir gently; make a well in center of mixture.

Combine buttermilk, melted butter, vanilla, egg and egg white, and mix well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 greased muffin cups; sprinkle 1 1/2 teaspoons sugar evenly

over top.

Bake in preheated 350-

degree oven 25 minutes. Remove from pan immediately; let cool.



SPINACH SALAD WITH STRAWBERRIES

Wash and drain 1 bunch spinach; tear into bite-size pieces and chill. Add 1 pint strawberries, halved, to the bowl of spinach.

Mix in blender:

1/2 cup sugar

1/4 teaspoon paprika

2 tablespoon sesame seeds

1/4 teaspoon Worcestershire sauce

1 tablespoon poppy seeds

1/4 cup cider vinegar

1 1/2 teaspoon scallions, minced

1/2 cup vegetable oil

Drizzle dressing over spinach and strawberries, toss gently.

Serve immediately to four.



Most of us think strawberries are made for desserts. Here are two favorites:



STRAWBERRY TUNNEL CREAM CAKE

1 10-inch angel food cake

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon almond extract

2 cups sliced strawberries

3-4 cups Cool Whip



Cut 1-inch slice crosswise from top of cake; set aside.

With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick.

Remove cake from center, leaving 1-inch-thick base on bottom of cake; reserve cake pieces.

Beat cream cheese until fluffy; beat in sweetened condensed milk until smooth. Stir in lemon juice and extract; mix well. Stir in reserved torn cake pieces and strawberries. Fill cavity of cake with strawberry mixture; replace top slice of cake.

Chill 3 hours or until set. Garnish with whipped topping and additional strawberries. Refrigerate leftovers.



STRAWBERRY ROMANOFF

Sounds like a Russian dish, but it is actually a classic French dessert. Your family and friends will think it came straight from heaven.



1 pint vanilla ice cream

1 cup heavy cream, whipped

juice of 1 lemon

1/4 cup orange-flavored liqueur

2 quarts strawberries, hulled, rinsed and drained.



In a large bowl, beat the ice cream with fork until it is soft but not melted. Fold in whipped cream, then add lemon juice and liqueur. Fold in the strawberries. Place in freezer until ready to use.

Serves 4.

• all above recipes are from my cookbook "FROM MY KITCHEN WINDOW."



It's best to pick strawberries when they are firm and red. However, berries that are a little green will ripen if you leave them on the kitchen counter for a day.

Since strawberries are fragile, use small shallow containers when picking to avoid crushing them.

If you would like to cut fresh strawberries into perfectly even slices, use an egg slicer.

And use a pastry blender for mashing strawberries; it's much quicker than using a fork.

Whatever you do with the strawberries, go to the U-pick farms and pick a bowl. It's an intoxicating way to begin a day, especially if the sun is shining.



Copyright. Marian Platt, Sequim, 2010. Marian Platt can be reached at 683-4691 or mlplatt@olypen.com.