This time of year it’s hard for me to eat brunch at a restaurant. Instead of tired florentine or crab cake benedicts (or <gasp> buffets), I grab a bright red bike from the closest Capital Bikeshare dock and ride over to the farmers market. Asparagus bundles line the wooden tables. Bins of kale and spinach also take up plenty of space. But on Sunday, it was all about the strawberries. It was the first time I spied the sultry fruit this season and I couldn’t resist picking up 2 cartons (at $7) from the tiny Bloomingdale market.
The only mistake: riding my bike back home. The berries rumbled around in a box I borrowed from a vendor. When I opened it up at home, it looked like a crime scene as the berries stained the cardboard walls. I managed to save them and decided to use most of them up pretty quickly for a friend’s graduation party. (Congrats, El!) It’s a twist on strawberries and cream, and mostly all of the ingredients can be found at market.
Creating this still cheesy, but much fresher, dish makes me so freaking happy its spring! That was pretty lame, huh?!
Strawberry and Ricotta Sticks
Hull strawberries then slice vertically into three or four pieces, depending on the size. Lay a scoop of ricotta on the berry. Secure with a toothpick. Drizzle with honey and chunky sea salt. I’m liking Maldon these days.
Still got Straw-Bs to use up? Check out 100 Ways to Use Strawberries