You can make any of the dishes in Yvette Van Boven's Strawberry Fields Forever feature with supermarket strawberries, but it's worth visiting your farmers' market for a locally grown variety. Just like heirloom tomatoes, these less common types are more perishable but infinitely more flavorful. Here are some to look for, and how to use them.
ALLSTAR Don't let their paler shade of red fool you. These big, firm berries are terrifically sweet and juicy. Serve them with a drizzle of balsamic vinegar.
HOOD Take one bite of this succulent variety from Oregon and you'll understand what "strawberry flavor" is supposed to taste like. Don't miss out on their short season.
SEASCAPE Bright red and perfectly shaped, Seascapes are not overly sweet, which makes them ideal for jams, jellies, and strawberry shortcake.
MIGNONETTE yes, they can be harder to find, but these petite, fragrant berries--also known as Alpine--have plenty of upside. They're intensely flavored and beautiful in fruit tarts.
EARLIGLOW Prolific in the mid-Atlantic, Northeast, and Midwest, these glossy, deep-red beauties start bearing fruit early. Make jam and enjoy them all summer.
TRISTAR The oblong, diminutive Tristar is as close to a wild fraise des bois as you're likely to find stateside. Lightly crush the tender berries with a little sugar and top with heavy cream.
(Illustrations by Yvette Van Boven)
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