Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Thursday, April 22, 2010
When my grocery store starts selling cartons of strawberries 10 for $10, you know there’s a problem. Normally, when I spy bargain basement pricing on strawberries, I’m expecting sad, lifeless fruit just on the cusp of being declared rotten and dumped.
But this is not the case, and by now I’m sure you’ve all seen the fat, perky jewels begging to be eaten whole with perhaps a swipe of fresh whipped cream of creme fraiche. Pricing this low can only mean one thing, that there’s a glut in the marketplace. While we consumers can rejoice, strawberry farmers are dealing with taking a deep loss on their crop, to the point of some farmers destroying their harvest because they can’t afford to bring the fruit to market.
It’s a sad story all around, but I’ll do the best I can to consume as much as I can. Read the rest and get the recipe for Cooking Light’s Strawberry Almond Cream Tart on Steamy Kitchen on Discovery/TLC.