Storage ** Strawberry Salsa Recipe

Storage Tips for Strawberries

Here in northwestern Vermont, we are happy to begin eating from our local farms again and strawberries are plentiful. Here are some tips and ideas to keep your fruit happy once you take your berries home.

Storage-rule-number-one: don't wash them before storing! Wash them only when you go to use them. To store, gently cover each basket of berries with a piece of waxed paper big enough so that it covers the sides of the basket, then secure with a rubber band. Set these covered baskets on top of a folded paper towel in the refrigerator. This greatly helps the berries hold their moisture so they don't get that dry, rubbery limpness they'd otherwise get if stored uncovered in a typical frost-free refrigerator.

If you have time, it is best to check the berries over before covering. Ideally, remove them from the basket and place on paper towels, then carefully refill the baskets, checking for any overripe or blemished berries that might otherwise taint the rest in storage. This technique also allows for eating the ripest berries first. When reloading the baskets, put the least ripe-looking ones on the bottom, and put the bottom layer of berries in upside down so their delicate flesh is not pressed against the basket.

Recipe - Strawberry Salsa

This recipe is from the Strawberry Festival in Troy, Ohio where Ellen grew up.

This simple salsa is great on grilled polenta, chicken or salmon fillets.

1 pint strawberries , diced
2 tablespoons sugar
1-2 serrano (or another hot) chili, minced
1/2 small red onion, minced
3 tablespoons raspberry vinegar or white balsamic
2 tablespoons minced fresh cilantro salt and pepper

Directions:
1. Place strawberries and sugar in a bowl.
2. Cover and refrigerate for an hour.
3. Add serrano, onion, vinegar, and cilantro.
4. Toss together lightly.
5. Season with salt and pepper.
6. Let salsa rest at room temperature for at least 20 minutes before serving. Enjoy!

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