The best strawberries are always the ones you eat on the drive following a stop at a U-pick or farmstand. Driving down sunny Valley roads eating an entire box of strawberries while throwing the stems out your rolled-down car window: that’s my idea of summer! Great berries are found everywhere, but some of my favourites are found close to where I live.
Morse’s Farm in Berwick has exquisite conventionally grown berries available in flats or pick-your-own. Gate Hill Farm in Burlington is your best bet for beautiful spray-free berries you can pick on the North Mountain, where it’s always a little cooler. Closer to Wolfville the options abound, from Taproot’s certified organic fields to Stirling’s famous U-Pick.
A glass of Jost’s Muscat or Avondale Sky’s Drops of Amber would be sublime with this juicy, fruity flavour explosion.
2 cups diced Strawberries
1 medium Tomato, finely diced
½ cup minced Onion, thinly sliced Green Onion, or chopped Chives
1 Jalapeno, minced (remove seeds to keep it on the milder side if you like) or 1 teaspoon Hot Sauce
2 tablespoons chopped Cilantro
1 tablespoon chopped fresh Mint if you have it
A few thinly sliced Garlic Scapes if you have some
½ teaspoon ground Cumin (optional)
1 teaspoon Salt
1 teaspoon Sugar
Combine the strawberries, tomatoes, onion, jalapeno or hot sauce, cilantro, mint, and garlic scapes (if using) in a medium bowl and stir gently to combine. Sprinkle with the optional cumin, salt and sugar. Stir it all up, then taste and add a little more seasoning if needed. Serve with tortilla chips or as a topper for a simple quesadilla.