May is an exciting month for we are well into Spring, and signs that the bountiful months of Summer are around the corner pop up everywhere. English peas, asparagus, strawberries, flowers, have already returned to our tasting
menu. Many more summery delights are soon to be seen on our plates. Last Thursday was the opening day at the Los Altos Farmer’s Market. I was
delighted to see a portion of Second Street turn into this bright, joyous food celebration, and to talk to the farmers one on one. Strolling through a place like this is one of the best ways to connect with the people that grow our food, to carefully select and taste some of the best local produce, and to be inspired. I was reminded how lucky I am to live and cook in a place like this.
Each fruit and vegetable comes in numerous varieties, each of which has its own flavorful nuances. Strawberries for example are grown by more than 700 producers in California, and come in some 600 varieties. Larger, smaller, firmer, softer, juicier, drier, sweeter, tangier, darker or brighter are just some of the characteristics that you can look for while picking your strawberries. Don’t hesitate to talk to the farmers, they are usually very keen to talk about their crops and help you make the best selection for your culinary adventures.
Here is the recipe of a strawberry sorbet that can be easily done at home, and that will allow you to experiment with all the luscious fruits the markets have to offer.
You will need :
- 3 cups of pureed strawberries
- juice of 1 lemon
- 1 cup of sugar
- 1/2 cup of spring water
Pour water and sugar into a sauce pan and quickly boil the sugar to obtain a syrup. Remove from the stove.
Once the syrup has cooled, refrigerate for 30 minutes.
Mix the sugar syrup, strawberry puree and lemon juice and pour into an ice-cream maker.
Freeze the sorbet for one to two hours in freezer, then serve.