Lorrie Duckworth grows strawberries in the rolling hills southwest of Sebastopol

As promised in yesterday’s Seasonal Pantry, which you can read here, I’ve gathered up links to some of my favorite strawberry recipes from the Seasonal Pantry archives. As I discuss in the column, for the very best strawberries you need to shop locally, preferably directly at a farm or farm stand where the strawberries are grown. Farmers markets are good, too, but be sure you’re getting local berries. Strawberries are so fragile and are never better than the moment they are picked so you don’t want them traveling far. From a farm or fruit stand to your home is enough of a jaunt for a strawberry.

Do you have a favorite place to get strawberries? If so, please share the details in the comments section below.

Lorrie Duckworth's just-harvested strawberries

Gulf Shrimp and Strawberries with Warm Honey-Pepper Vinaigrette

Roasted Strawberries with Black Pepper

Poached Chicken Breasts with Strawberry Salsa & Fennel

Strawberry Salsa

Strawberries & Ricotta with Adult Sugar Cookies

Strawberry Soup with Creme Fraiche

Strawberry Rhubarb Cobbler–Serves 8

Strawberry Rhubarb Cobbler is one of the delights of spring

  • 4 cups strawberries, stemmed and slcied 1/4 inch thick
  • 1 pound rhubarb, washed, peeled and cut into 1/2-inch pieces 1 1/4 cup sugar, plus more as needed
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons butter, chilled and cut into 1/2-inch cubes, plus more for the baking dish
  • 3/4 cup whole milk or half-and-half
  1. Put the sliced strawberries, cubed rhubarb, 3/4 cup of the sugar and the vanilla extract into a large bowl and toss very gently. Cover and set aside for 1 hour; taste the juices that have collected in the bowl and if they are too tart, add 1/4 cup more sugar. Set aside.
  2. Preheat the oven to 350 degrees.
  3. Put the flour, 1/2 cup sugar, baking powder and salt into a medium bowl and stir with a fork. Add the butter and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. Add the milk and stir very quickly to just blend; do not overmix.
    Butter a 9-inch-by-13-inch glass baking dish and pour the fruit mixture into it, agitating the dish gently to spread the fruit evenly. Top with the batter, using a spatula to gently spread it over the fruit as best you can (it will spread out while baking).
  4. Bake for 45 minutes or until the crust is golden brown and the fruit is hot and bubbly. REmove from the oven and let rest for 10 to 15 minutes before serving neat or with vanilla ice cream.

Variation: Add 2 tablespoons of freshly ground white peppercorns to the fruit along with the sugar and vanilla. Serve with black pepper ice cream or white pepper ice cream.