The strawberries are ripening! And these days it’s even more important to choose organic strawberries. Methyl bromide, which is heavily used on chemically grown strawberries, is one of the most toxic agricultural chemicals in use (toxic to humans and to the atmosphere). I just read that a new chemical was approved for strawberries, since methyl bromide is loosing its effectiveness. This new chemical, methyl iodide, is so toxic it’s actually used to CREATE cancer in lab rats. That’s us, the lab rats! Something tells me that chemotherapy won’t taste as good as this dessert recipe!
Certified-organic strawberries are available at your local supermarket, and perhaps at your farmer’s market (although make sure to ask if they are ORGANIC!), or better yet, grow your own. I use them as ground covers in my flowerbeds, and we pick them as they ripen. I don’t have enough to make this dessert, but it’s a light, refreshing way to keep fed while I’m weeding.
This dessert can be served by itself, used as a cake icing or garnish…try it on rhubarb pie!
4 cups fresh organic strawberries
4 Tablespoons organic sugar
½ pint container whipping cream
Sprig of mint
1. Wash and clean the strawberries, cutting off the green top and any bad spots, and cutting the berries in half. Put them in a bowl.
2. Sprinkle the sugar on the strawberries, and refrigerate.
3. Whip the cream until it’s thick, but not butter! Refrigerate.
4. When it’s time for dessert, mix the two together and stir until it’s a lovely, frothy pink.
5. Scoop some into pretty serving cups, and add a sprig of fresh mint to garnish!
This works well with frozen strawberries, too.