May and early June, when strawberries peak and farmers’ roadside stands pop up like daisies, are among my favorite months of the year. What could be better than standing in a strawberry patch and plucking a succulent berry right off the vine? When it comes to using them in recipes, strawberries are pretty versatile; texture, temperature and myriad flavor combinations add variety and excitement to the red beauties.

At the Inn at Easton, we have our favorite local strawberry producers, but, in reality, they are all pretty good when the fruit is in peak season. Whether in the fields or in the produce aisles, look for strawberries that are firm, deep red and still have their green caps attached. Strawberries (part of the rose family, if you didn’t know) are by far the hardiest of the summer berries; they can easily be stored on a paper towel in airtight containers for several days (create just a single layer for best results).

Pick a peck, then let’s get cooking!

Strawberry Soup with Crème Chantilly

Strawberry Soufflé with Passion Fruit Sauce

Strawberry and Blackberry Summer Pudding

Vacherins of Strawberries and Rhubarb with Vanilla Cream

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