You know that when Albert Tate of Tate’s Strawberry Farm in East Corinth says it’s the best picking in five years, it’s got to be a banner year for the sweetest summer treat. He said so himself on the farm’s Facebook page Monday morning.
Tate joins farms across the state in opening his doors to strawberry pickers, eager to stock up on berries for baking, canning and just eating them plain by the handful. Strawberry season is, for the most part, in full gear as of this past weekend, and will continue for a few more weeks into July, so get it while the getting’s good.
Pie and jam are generally the most common usages for strawberries, of course, but there are lots of ways to use the berry. We asked some chefs to lend us a handful of strawberry recipes both savory and sweet, to put the fruit to good use this season, and we compiled a list of some pick-your-own berry farms across the state.
Devin Finigan, chef at Aragosta in Stonington, makes a simple strawberry sorbet with a hint a prosecco for an after-dinner treat that combines both dessert and an aperitif. It’s only got five ingredients and can be made with or without an ice cream maker.
“I love strawberry season. Every year I look forward to visiting the local farms and stocking up on these sweet, sweet berries,” said Finigan. “I began making a lot of sorbets as a refreshing summer treat and the wonderful local Maine strawberries lend themselves beautifully to that.”
Chef Mel Chaiken of the Fiddlehead Restaurant in Bangor makes strawberries the star of a summery Greek-inspired salad. Strawberries, rhubarb, pistachios, basil and quick-pickled cucumber are paired with a Greek cheese — ideally grilled halloumi, but if that’s not available, thick slices of water-packed feta are also good.
“I like this salad because it’s quick and simple, perfect for the summer when you don’t want to cook anything,” said Chaiken. “You can add baby spinach to it if you want to bulk it up into a full meal.”
Strawberry Prosecco Sorbet
Serves four; recipe by Devin Finigan of Aragosta in Stonington
2 cups fresh strawberries
1 cup prosecco or other sparkling white wine
Fresh mint, for garnish
For simple syrup:
½ cup water
½ cup sugar
1 tablespoon fresh chopped verbena or lemon balm, or grated lemon zest
Freeze the two cups of whole strawberries, so that the are fully frozen solid. While they are freezing, combine the water and sugar and the herbs or zest in a saucepan and bring to low boil, and cook until syrup is clear. Set aside to cool. The simple syrup can be made up to a week ahead and kept refrigerated; you will have extra, which can be used in cocktails or iced tea. When strawberries are fully frozen, blend them with the cup of prosecco and two tablespoons of simple syrup in an ice cream maker or a blender until fully pureed. Pour into a metal bowl or other smooth, round container, cover and freeze until it re-hardened, about two hours. Serve with fresh chopped mint.
Strawberry and Grilled Cheese Salad
Serves 6; recipe by Mel Chaiken of the Fiddlehead Restaurant in Bangor
1 quart fresh strawberries, sliced
1 cup shelled pistachios
6 basil leaves, roughly chopped
1 stalk rhubarb, diced
6 ounces halloumi cheese; if not available, water-packed feta cheese works too
For quick pickles:
1 European cucumber, sliced
⅓ cup sugar
⅓ cup rice wine vinegar
For dressing:
5 ounces plain Greek yogurt
Zest from one lemon
½ tablespoon honey
Salt and pepper to taste
A few hours before assembling the salad, mix the cucumber, sugar and rice wine vinegar in a container and let since in fridge for a few hours. Combine Greek dressing ingredients in a small bowl and set aside; add a splash of milk if it is too thick. Combine strawberries, pistachios, rhubarb and basil in a large bowl. Remove quick pickles from fridge and cut to desired size; add about a ¾ cup to bowl. Toss all with Greek dressing. Slice halloumi cheese into ½ inch slices and heat a skillet on medium on stovetop; quickly sear the halloumi on either side and place on serving plate. If you cannot find halloumi, buy a block of water-packed feta and slice into thin slices and serve the same way, without pan-searing. Top cheese with strawberry salad so that the cheese peeks out from underneath, and drizzle the top with a little balsamic vinegar. Serve immediately.
Penobscot County:
Tate’s Strawberries, 136 Puddledock Road, Corinth — Open 5 a.m. to 8 p.m. seven days a week
Adams Strawberry Acres, Route 15, Corinth, 285-3324 — Open 7 a.m. to 8 p.m. seven days a week
Langley’s Strawberries, Union Street, Hermon, 848-3936 — Open at 8 a.m. seven days a week; call ahead to make sure picking is available.
Hancock County:
Silver Ridge Farm, Silver Lake Road, Bucksport, 469-2405 — Open daily 8 a.m. to 8 p.m.
Piscataquis County:
Stutzman’s Farm, Douty Hill Road, Sangerville, 207-564-8596 — Open 7 a.m.-5 p.m. daily
Aroostook County:
McElwain’s Strawberry Farm, Route 161, Caribou, 498 8276 — Open most days during daylight; call ahead to make sure picking is available.
Kennebec County:
Richardson’s Strawberry Farm, Hinckley-Canaan Road (Route 23), Clinton, 453-2093 — Open seven days a week in the daytime.
Stevenson’s Strawberry Farm, 271 Tucker Road, Wayne, 685-3532 — Open 7 a.m. to 7 p.m. daily
Androscoggin County
Chipman’s Strawberry Farm, 62 Range Hill Road, Poland, 998-3450 — Open daily 8 a.m.-7 p.m.
Dot Rupert’s Strawberry Farm, Fern Street, Turner, 966-2721 — Open 8 a.m. to 11 a.m. Wednesdays and Saturdays
York County:
Spiller Farm, Spiller Farm Lane, Wells, 985-3383 — Open Monday-Friday 8 a.m. to noon, Saturdays and Sundays 8 a.m.-5 p.m.
Cumberland County:
Maxwell’s Strawberry Farm, Ocean House Road, Cape Elizabeth, 799-3383 — Open Monday through Saturday, 8 a.m. to 8 p.m.
Sagadahoc County:
Fairwinds Farm, Brown’s Point Road, Bowdoinham, 729-1872 — Open daily 7 a.m.-7 p.m.
Knox County:
Spear’s Farm and Greenhouse, Route 1, Warren, 273-3818 — Open daily 7:30 a.m. to noon.
Waldo County:
Raven’s Strawberries, 127 Raven Road, Freedom, 382-6329 — Call ahead for picking hours.
