What's In Season: Ponchatoula Strawberries

Spring has arrived, yet it is cold and dreary in NYC, with grey skies and showers casting over what little sunshine we've had this season. It's not exactly conjuring up visions of strawberries on farmer's market tables anytime soon. But down south in New Orleans, it is blue skies and a perfect 70 degrees. The strawberry season is in full swing and farmers in the "strawberry capital of the US" are less than two weeks away from the Ponchatoula Strawberry Festival!

But what's even more exciting is that this means it's Abita Strawberry season. Each year, Abita Brewing Company, makes a lager that is infused with fresh Ponchatoula strawberry juice. It is light and crisp, with a sweet fruity finish. Perfect for an warm afternoon, but dangerous because they are just too easy to drink. Before you know it, one bottle will turn into a handful.

 

  

For a lovely brunch cocktail, try what I like to call the Pink Velvet. Top three parts champagne with one part Abita Strawberry beer, and garnish with a bit of diced strawberry. The beer has become popular enough that if you don't live in Louisiana, you might find it (or request it to be ordered) at your local beer shop or Whole Foods Market.

What's In Season: Rhubarb

The days are longer and the air is getting warmer. As of late March, spring has definitely sprung! That means gardens across the country are sprouting the leafy green beginnings of rhubarb. Though technically a vegetable, rhubarb is so often used in desserts that it's like an honorary fruit. Rhubarb's pucker tart flavor is often tamed by strawberry (not to mention a load of sugar), but don't let that classic pairing limit you.

Using one simple compote recipe, you can make a variety of rhubarb-flavored treats. Use the compote to fill tarts, fold into sweetened whipped cream to make a Rhubarb Fool, or mix into your favorite muffin recipe. Gild the lily of a pound cake, panna cotta or ice cream by dolloping the rhubarb compote on top. You can also strain the compote and drizzle the rhubarb syrup on Greek yogurt. Or mix the syrup with some gin, club soda and a twist of lime for a killer cocktail.

Experiment with your favorite flavor combination and find out how versatile rhubarb can be!


Basic Rhubarb Compote:

Wash and trim 2 pounds of rhubarb, then cut into 1/2 inch pieces.

In a heavy saucepan, combine with:

1.5 cups sugar
1 TBSP lemon juice
Pinch of salt
For additional flavor, add any of the following:

• Fresh grated ginger
• Lemon zest
• Orange zest
• Hulled, chopped strawberries
• Vanilla bean
• Rosewater (use sparingly)
• Mint
• Basil
• Rosemary

Stir the mixture over medium heat until the sugar dissolves. Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, about 8-10 minutes. Remove herbs, if necessary. Cover and chill the compote. Keep refrigerated.