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Archive for Wednesday, April 25, 2001

Short & sweet

April 25, 2001

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Berries help ring in summer fare

Fresh strawberries seem to signal that summer is on its way. Even though the growing season in California is year-round, the peak buying season is from now to June when all the major growers are producing strawberries simultaneously.

The California Strawberry Commission has a few tips for how to pick, store and serve the cherished red fruit:

California strawberries are hand-picked when they are fully ripened. Unlike other fruit, strawberries do not ripen after being harvested.

The size of the berry does not affect its flavor. Select plump berries with a natural shine, bright-red color and fresh, green caps.

Store strawberries loosely covered and unwashed in the refrigerator until ready to eat. Before serving, rinse strawberries with caps still attached under a gentle spray of cool water; pat dry with a paper towel.

Just as wines have vintage years, strawberries have vintage weeks that's why flavor can vary week-to-week. To experience full flavor, be sure to serve strawberries at room temperature.

'Jayni' goes gourmet

Chef and caterer Robert Krause will bring his expertise to this week's episode of "Jayni's Kitchen."

Host Jayni Carey and Krause will prepare a "Gourmet Feast," including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Cablevision Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show also airs at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Potato Parsnip Puree



Two parsnips

Two russet potatoes

1/4 cup butter

1 cup cream

Salt and pepper

Peel parsnips and potatoes and cut into small pieces. Boil in salted water until very soft.

While parsnips and potatoes cook, combine butter and cream and heat in a saucepan.

Drain potatoes and parsnips well and run through a food mill. Add hot cream-butter mixture and salt and pepper to taste.

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