April 23, 2013
Although I can’t seem to grow a tomato in my garden, for the past few years I’ve had strawberries popping up everywhere in my yard. I’ve been feeling just a tiny bit triumphant about my unexpected crop of strawberries. Combined with my weekly trips to the Issaquah Farmers Market and Jubilee Farms last summer, my kitchen table and countertops overflowed with the sweet red berries.
Strawberry shortcake, spinach and strawberry salad, strawberry preserves, strawberry coconut sorbet and, of course, the Bennett Crews favorite, strawberry salmon.
Fruit has long been used to flavor savory sauces and nothing seems more well-paired than berries and salmon: a perfect celebration of spring and summer.