It is a proud moment in blogging when a post ends up on the cover of a magazine!
In May of 2015 I posted a blog featuring “A Mother’s Day Tennessee Strawberry Tart” and now May 2016…one year later my tart is the cover story of the May/June Edible Nashville. Thanks Jill Melton and Edible!
There is nothing so sweet as the beginning of Strawberry Season. Every May the Downtown Nashville Farmer’s Market begins to fill up with local farmers offering pints and quarts of berries and this May is no different. I bought my first berries this past weekend. I picked up a couple of extra cartons for gifts for my daughters. Yes Strawberries do say love!
So in honor of Tennessee Strawberry time I am going to share previous posts I have done which feature fresh, local, Spring Strawberries.
If I were a berry I would enjoy resting on top of a sponge cake, dusted with powdered sugar….or swirling around in sweet juice in a canning jar for all to admire….or being wrapped up snuggly in a blanket of dough. Wouldn’t you?
Wouter, who is Dutch, introduced me to this style of eating small, sweet strawberries on toasted bread with butter.
Not really a recipe, here is what you do to for the best Saturday, May 17th, breakfast ever…..
1. Wash 1 pint of small, local, sweet strawberries under cool running water. Remove caps & put into a bowl, cutting larger berries in half. Sprinkle berries with a bit of turbinado/raw sugar. Crush a few berries with a fork. Let sit while you make toast.
2. Slather toasted bread with softened butter, top with berries & another light dusting of sugar. This simple way of eating berries allows them to retain their flavor without being overwhelmed by other ingredients. It is just magical. Thanks Wouter.
Get a little closer…..here….have a bite.
“A Little Gallery of Images from my Week”
Life is short, make every day count. Have fun, work hard, sleep well and eat good food.