Ingredients:
- 8 oz semi-sweet chocolate chips
- 1 lb organic strawberries, rinsed and dried very well

Procedure:
Line a baking sheet with parchment paper and set in refrigerator to chill.

Melt the chocolate chips in a double boiler by snugly fitting a stainless steel bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the boiling water but rather is heated by the steam created from the simmering water. This will prevent scorching of the chocolate. Pour the chocolate chips in the bowl and, using a spatula, stir the chips until melted and incorporated. Remove bowl from heat.

Remove the chilled baking sheet from the refrigerator. Holding the strawberries by their stems, dip into the melted chocolate, twisting to coat completely and lifting to allow the excess of chocolate to fall back into the bowl before gently laying on the baking sheet. Repeat with remaining strawberries and allow to cool completely before serving enjoying.

This amazing fruit has been around for centuries. The name has is believed to have come from several places. One idea is that the name represents the plant’s runners, which in ancient times were said to have been “strawed” or strewn over the ground. Another is based on legend – it is believed that school children put just-picked berries onto glass straws and sold them as a ‘straw of berries.’ Just think, if they had put them into a basket or a cup they may have had a completely different name today.

Regardless – whatever you call them, most of us just call them good!

So where do these remarkable berries grow?
Strawberries are grown in every state in the United States and every province of Canada. In the US, they grow in many regions throughout the country, from Florida to Ohio – but production is limited due to the short growing seasons, which can range from a couple of weeks to 5 months. The majority of the supply comes from California, which accounts for an amazing 75 percent of the nation’s strawberry crops. This is due to California’s nearly 12 month growing season. The Golden state produces an amazing one billion pounds of strawberries each year – now that’s a lot of berries! California’s blessed with a temperate climate and ideal soil conditions for strawberry growing. Can you imagine a growing region spreading over 500 miles? That’s exactly how large of an area California has dedicated to strawberry production: from the southern coast of San Diego to as far north as Monterey. The season starts in early January in the areas furthest south, with a peak of supply in April, and works its way up north. The Monterey area starts about April with a peak in May or June but continues through November.

So here we are – it’s May, and berries are in full swing. So how do you make sure they are good? First, look for bright red berries with fresh green caps or “calyx” on top. Then make sure there are no signs of mold growth. If one berry is molded, mold spores can travel throughout the entire
package and you won’t be happy when you get them home. Strawberries are best eaten as soon after purchasing as possible. But, if you need to store them, keep your unwashed berries loosely covered with plastic wrap in the coldest part of your refrigerator for two to three days at most. They should not be left at room temperature for more than a few hours, as they will break down quicker. Furthermore, do not wash berries until ready to use.

When you’re ready to eat them, place your berries in a colander and rinse under cold running water, but don’t let them linger in the water too long, as they will lose color and flavor. Once washed, remove the calyx with a paring knife without removing any of the fruit. Why wait to take off the top, you may ask?
The answer is simple. When you remove the caps you tear cells in the berries, activating ascorbic
acid oxidase, an enzyme that destroys Vitamin C – and you won’t want to lose any of this vital nutrient. Strawberries have a lot! Eight medium size strawberries contain 96mg of vitamin C, which is more than enough to supply the Recommended Daily Allowance for men (90mg) and women (75mg) to maintain good immune function.

If you are wondering whether organic is worth the price, add this fact to the buying equation. In addition to being #3 on the EWG’s (Environmental Working Group) “Dirty Dozen” pesticide list, they are among the top ten crops that account for half of all reported agriculture-related pesticide illnesses.

Lastly, if you believe in folklore, here’s a tidbit for you. Legend has it that if you break a double strawberry in half and share it with a member of the opposite sex, you will fall in love with each other.

So the next time you are sitting at the breakfast table with these flavorful red jewels or dipping them into chocolate, stop and think for a moment – imagine how it might feel to take a tasty journey up the California coast. Heck, you may even fall in love!

By now you may have guessed that I’m talking about rhubarb.

When you are picking your rhubarb at the market, choose medium-sized stalks
that are firm and blemish-free. Avoid those that are limp, shriveled or spotted
brown. Don’t be surprised if you see different colors in the pile; rhubarb comes in
multiple colors ranging from deep crimson to rosy pink, or even pink-streaked green when
fully ripe. Though rhubarb stalks are stringy similar to celery; the texture will break down during cooking, so de-stringing is not necessary.

Once you get it home, fresh rhubarb will keep for up to a week if you store it carefully.
Keep it in the refrigerator tightly wrapped in a plastic bag, but even more importantly – don’t wash it until you’re ready to use it, as it will break down quickly. If you are looking for a great recipe for rhubarb, see Sita’s blog this week. And if you just can’t get enough of this firm stalk and want to extend the short season, it’s easy to freeze! Just follow this simple process:

- Wash and cut it into 1-inch pieces.
- Drop the pieces into boiling water for one minute.
- Remove, and stop the cooking by “shocking” it (putting instantly into a bowl of ice water)
- Once cooled, drain the rhubarb pieces, and spread them into a single layer on
baking sheets.
- Place in the freezer
- Once it is frozen solid, remove and put into heavy-duty plastic bags where it will
keep for up to a year.

And if you really can’t get enough during its short season, consider attending the 
21st Annual Rhubarb Fest
 – held June 1-2, 2012 in Aledo, Illinois. Heck, it could become a regular summer affair!

Ingredients:
- 1 head of garlic (about 10 cloves), peeled
- 1 inch knob of ginger, peeled and chopped
- 4 cups of vegetable stock or water
- leaves from 1/2 bu parsley
- 1/4 cup white miso
- Sea salt and fresh ground black pepper, to taste

Procedure:

Place the garlic and ginger in a medium saucepan with the vegetable broth. Bring to a boil, then reduce and simmer until the garlic is tender, about 15 minutes. Transfer the ingredients to a blender, and, exercising caution, puree until smooth. Add the parsley and blend again to combine. Return mixture to the saucepan and whisk in the miso. Season with salt and pepper to taste, and sip until you feel better.

The two most popular types of parsley are curly parsley and Italian flat leaf parsley. The Italian variety has a more fragrant and less bitter taste than the curly variety. There’s no doubt about it – many cooks prefer Italian parsley. They claim it chops more easily, has tender stems, and has more flavor. It is popular among cooks in the Middle East and Europe, where it’s also used as a vegetable in dishes like tabouli. Curly leaf tends to be more popular here in the US where it’s used as a garnish and ingredient. Is there a flavor difference? That’s up to you – but keep in mind that growing conditions, such as moisture and heat, will affect the flavor of both.

Since it has a stronger flavor than the curly variety, Italian flat leaf parsley holds up better to cooking and therefore is usually the type preferred for hot dishes. It should be added towards the end of the cooking process so that it can best retain its taste, color and nutritional value.

Parsley is, along with celery and carrots, a member of the Umbelliferae family. It’s no longer found in its original, wild form but is thought to have originated in Sardinia. The ancient Greeks, and possibly the Romans, used celery and parsley interchangeably as a seasoning. Both curly and Italian varieties were in use by 320 BC. Parsley use spread throughout the Middle East and Europe, and by 1548 parsley had arrived in England. Ancient Greeks crowned winners of sporting events with parsley, and warriors fed the leaves to their horses.

Do you ignore the parsley sprig on your plate? Maybe you shouldn’t! Parsley sweetens the breath, aids digestion, and helps relieve gas. Plus, it’s very nutritious. Loaded with vitamins C and A, calcium, magnesium and iron, parsley is also rich in chlorophyll, so it’s like all deep greens — it builds and helps detoxify your blood. It is an effective diuretic, helping the kidneys and bladder to relieve excess water due to weight gain, menstrual stress, and travel. To use, add chopped, raw parsley to pasta and rice dishes; use when making sauces or soup stock, or, steep some in hot water for a cup of tea. (I’ll have to try that after dinner some night!)

When buying parsley, choose bunches with firm, straight stems and bright green leaves. Avoid any with yellowing or wilted leaves. When you get it home, don’t wash it until it’s needed as too much moisture will cause it to break down quicker. At home wrap your bunch in a slightly moistened paper towel, place in a plastic bag and it will hold up for about a week in the fridge.

So whether you eat it cook it, wear it or feed it to your horse – parsley is one herb that is worth having around the house!