We picked our first strawberries this week. Rather eagerly since the pigeons have stripped our redcurrants and gooseberries and I was determined to sample something from our fruit beds this year. The dry weather and straw has done a fine job of keeping the slugs at bay so I think we’ll be enjoying a good harvest over the next couple of weeks.
Some of the too-hastily-picked strawberries were a little on the sharp side so I had nothing to lose by trying them with a dash of balsamic vinegar – something I’ve heard brings out the flavour but had never sampled. Makiko’s blog post gave simple instructions to use the best quality vinegar you could afford and add a little more sugar if your strawberries were a bit tart. I couldn’t leave them overnight (they smelt too good) but managed to let them sit for an hour at least. Definitely a sweeter more intoxicating strawberry-ness about them.
And my vinegar of choice? Hotel Chocolat’s Cocoa Nibs Balsamic Vinegar (the little brown lump in the pictures is a cocoa nib not a squashed fly in case you wondered!).