Put sweet and succulent Pacific Northwest strawberries—especially Washington State University-developed varieties—on your table this summer.
Here are some ways to use them from Jamie Callison, executive chef at WSU’s School of Hospitality Business Management at Carson College of Business, and Linda Burner Augustine (’83 Home Econ., Honors), author of the A Year at the Table food blog. Both also authored 2013’s The Crimson Spoon cookbook from WSU Press.
From Jamie Callison
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These are not your ordinary grocery store strawberries.
They are nothing like those California berries, bred for size, long truck rides, and shelf-life, locked in plastic clamshells under the florescent lights of the produce section.
The berries of Washington are juicy, fragile, flavor-packed fruit. Because Northwest berries are mostly grown for processing, their texture and flavor are paramount, says Patrick Moore, WSU’s strawberry breeder.
And what grows best here are typically berries bred for this environment. Hood, an Oregon variety, is one of the most widely-grown in the region. It has large, dark red fruit and a clean, sweet taste. And like the rich, … » More …