Strawberries Still Win My Heart (Even After Losing My Harvest)
by Barb Kemp
December 15th, 2010 02:00 PM
Strawberries will always win my heart… but only if they are in my mouth and not in my garden.
When it comes to gardening, I do not have a green thumb; however, this has never stopped me from trying. A few years ago I got the itch to harvest strawberries.
I purchased 12 small plants from an established nursery. I hauled soil to a sunny spot in our tree-lined backyard and created my first strawberry patch. I looked after my plants with tender loving care and watched with excitement as they grew. They produced little white blossoms. I watered and they sprouted fruit. Then their heart-shaped forms turned plump. Their white seeded exteriors slowly turned red. With harvest day in sight, I was keen.
Then – as fast as Jamie Oliver can say “marvelous” – they disappeared.
The heist was planned with patience and precision. They knew exactly when to attack. Although the berries were not quite red enough for humans they were perfect for the thieves. In the stealth of the night they swooped down like a combat army and pillaged my adored strawberry patch.
I witnessed their swiftness as I ate breakfast the next day. With horror, I watched the brazen band of long-tailed squirrels decimate my work.
I now grow herbs. Squirrels do not like rosemary, tarragon or thyme. I still love strawberries and pick them, but only from the farmer’s markets and not from my garden.
Halibut with Strawberry Salsa
Serves 4
Salsa:
2 cups sliced strawberries
1 jalapeno pepper, seeded and diced
1 tablespoon lime juice
2 tablespoons chopped cilantro
½ cup diced red onion
1 tablespoon honey
1 tablespoon olive oil
Combine all salsa ingredients in a small bowl and set aside.
Fish:
1 ½ pounds fresh halibut
Olive oil
Salt and pepper
Preheat oven to 425 degrees F. Place rack in middle of oven. Place fish in a glass baking pan, lightly brush with olive oil and season with salt and pepper. Cook in oven until cooked through, 10 -15 minutes.
Serve fish with salsa spooned on top.
Barb Kemp is a writer and facilitator. Find her food and cooking info for the everyday cook at www.recipestotherescue.ca.
Copyright North Shore Magazine Issue Jun - Jul 08
When it comes to gardening, I do not have a green thumb; however, this has never stopped me from trying. A few years ago I got the itch to harvest strawberries.
I purchased 12 small plants from an established nursery. I hauled soil to a sunny spot in our tree-lined backyard and created my first strawberry patch. I looked after my plants with tender loving care and watched with excitement as they grew. They produced little white blossoms. I watered and they sprouted fruit. Then their heart-shaped forms turned plump. Their white seeded exteriors slowly turned red. With harvest day in sight, I was keen.
Then – as fast as Jamie Oliver can say “marvelous” – they disappeared.
The heist was planned with patience and precision. They knew exactly when to attack. Although the berries were not quite red enough for humans they were perfect for the thieves. In the stealth of the night they swooped down like a combat army and pillaged my adored strawberry patch.
I witnessed their swiftness as I ate breakfast the next day. With horror, I watched the brazen band of long-tailed squirrels decimate my work.
I now grow herbs. Squirrels do not like rosemary, tarragon or thyme. I still love strawberries and pick them, but only from the farmer’s markets and not from my garden.
Halibut with Strawberry Salsa
Serves 4
Salsa:
2 cups sliced strawberries
1 jalapeno pepper, seeded and diced
1 tablespoon lime juice
2 tablespoons chopped cilantro
½ cup diced red onion
1 tablespoon honey
1 tablespoon olive oil
Combine all salsa ingredients in a small bowl and set aside.
Fish:
1 ½ pounds fresh halibut
Olive oil
Salt and pepper
Preheat oven to 425 degrees F. Place rack in middle of oven. Place fish in a glass baking pan, lightly brush with olive oil and season with salt and pepper. Cook in oven until cooked through, 10 -15 minutes.
Serve fish with salsa spooned on top.
Barb Kemp is a writer and facilitator. Find her food and cooking info for the everyday cook at www.recipestotherescue.ca.
Copyright North Shore Magazine Issue Jun - Jul 08
