Local Strawberry “Soup & Salad”

Strawberry “Gazpacho” with Vanilla Yogurt and Toasted Almonds

Yield: 6-8 servings

2 lbs fresh strawberries, hulled
1 cucumber, peeled & seeded & chopped into small pieces
1 cup, diced red pepper
1 cup diced spring onions
1 tsp minced spring garlic
5 basil leaves
2 tbsp balsamic vinegar
EVOO as needed
Salt & black pepper to taste
1 cup Greek yogurt
½ vanilla bean
1 cup almonds

1. Combine strawberries, cucumber, red pepper, onion, & garlic in a bowl and refrigerate overnight.
2. After a good night’s sleep, combine contents of bowl from the refrigerator with basil and balsamic vinegar in a blender. Puree until smooth, adding EVOO as necessary. Season with salt & pepper. Chill.
3. To serve: In a small bowl, mix yogurt and the contents of vanilla bean. Garnish soup with yogurt and toasted almonds.

Local Strawberry Salad with Spinach, Radish, Carrots, Soft Cheese, & Pickled Ramp

1 lb. strawberries, hulled & cut in half
1 lb. spinach, washed
2-3 radish, sliced thinly on the mandolin
2-3 carrots, sliced on the mandolin
8 oz. Many Fold Brebis

Pickled Ramp Vinaigrette

1 tbsp. kosher salt, plus more as needed
2 lb. ramps, cleaned, green leaves trimmed to 1" past white and red parts
1 cup white wine vinegar
1 cup sugar
1 tsp. mustard seed
1 tsp. white peppercorns
1 tsp coriander seeds
½ tsp. caraway seed
½ tsp. fennel seed
½ tsp. cumin seeds
1 bay leaf
1 cup water
2 cups EVOO

1. To pickle the ramps, clean them of dirt and lay them in a small container. In a small sauce pan, bring salt, vinegar, sugar, mustard seeds, peppercorns, coriander, caraway, fennel seeds, cumin seeds, & bay leaf to a boil. Cook for 3-5 minutes until sugar is fully dissolved. Pour over ramps and cool at room temp. Once to room temp, place in refrigerator.

For the vinaigrette

1. Dice ramps. Strain pickling liquid to remove spices. Combine 3 parts EVOO with 1 part ramp pickling liquid and diced ramps. Season with salt & pepper to taste.
2. Pour vinaigrette over salad. Toss gently. Serve