Our rural correspondents in Knauertown, PA and New Hope, PA have something in common other than a state: Fresh strawberries only make a cameo in their kitchens. Yesterday Ian Knauer wrote a juicy love letter to in-season berries. The Canal House duo of New Hope share his sentiments. "It's easy to resist those pumped-up, year-round supermarketstrawberries--all show and no go," write Canal House cooks MelissaHamilton and Christopher Hirsheimer in our June issue. "In fact, wedon't even think of eating a berry out of season."
Maybe you're a seasonal berry purist, maybe you're not--there's no denying now's the time to enjoy them the most. And Hirsheimer and Hamilton have a simple strategy for extending the pleasure: a jam session. Strawberry conserve--whole fruit jam--is great on top of toast (try it topped with Serrano ham and a drizzle of balsamic vinegar), in Banyuls (a fortified dessert wine), or in a simple and elegant strawberry fool. And we've got the recipe, so you don't have to be in Pennsylvania to enjoy it.
Get the Recipe: *** [#### Canal House Kitchen's "Suspended-in-Summer" Strawberry Conserve
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