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Summertime has officially begun. And if yesterday’s 15-hours of daylight didn’t remind you of this glorious realization, then perhaps a quick trip to the Farmers’ Market will.  With longer, warmer days, the local farms are impressing us with seasonal delights that range from tart cherry stomp to the sweetest of the season: fresh strawberries.  Actually better when small, strawberries are a close cousin to the rose and can range from sweet to tart.  And, while quite delicious on their own, we quite enjoy dipping them in Ronnybrook Farm’s Creme Fresh (while enjoying Central Park’s pastoral views, of course).  Still, there are other ways to enjoy this bold fragaria, so we coaxed our chef at BG Restaurant to share a few of his favorite recipes.  Bon Appetit!

Fresh Strawberry Lemonade
fresh strawberry puree – 1oz
pour over ice in a highball glass
top with fresh lemonade (lemon juice, simple syrup, water)
garnish with thinly sliced strawberries (inside glass on top of beverage)

**

Strawberry Rhubarb Tart
Strawberries – 1 pint
Water – 2 cups
Sugar – 1/2 cup

Rhubarb – 1 bunch
Water – 4 cups
Sugar – 1 cup
Vanilla – 1 Teaspoon
Lemon Juice – 3/4 cup

Combine 1st three ingredients in one pot – and last 5 ingredients in another pot.
Heat both until pureed to make two compotes – then chill.
Mix two together in a tart shell and top with strawberry gelato.
Garnish with a sprig of mint.

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