For so long now, I've had a love affair with strawberries. As a child, I had a thing for strawberries with milk. Years later, it was chocolate-covered strawberries. These days, it's all of the above and pretty much anything containing this vibrant fruit. From glancing at frequent past blog posts, I realize I talk about strawberries a lot. Therefore, when the California Strawberry Commission asked if I'd like to learn more about this berry addiction of mine at San Francisco's Cotogna, my answer was duh, hello. I mean yes, of course.
Burrata Pizza with Fresh California Strawberries at Cotogna
From cocktails to canapes,the talented team at Cotogna served us everything (I mean, everything) with a strawberry element. The burrata pizza was worth a quadruple serving, but sorry to report friends, it's not on their regular menu (although, it should be).
Strawberry Spring Hill -Spirito della fragola/campari/annise hyssop/seltzer
I didn't realize that 88% of the U.S. strawberry production is harvested here in California. Here are a few other interesting details:
-One serving of eight strawberries has more vitamin C than an orange and is packed with beneficial antioxidants and nutrients including potassium, folate and fiber.
-For strawberries to stay fresh, do not wash them right away. Refrigerate them as soon as possible in the original clamshell or in a container with a dry paper towel at the bottom. Separate the berries by layering them with paper towels to maximize freshness. Just before using, wash strawberries with the caps attached under a gentle spray of cool water.
-For best flavor, serve strawberries at room temperature.
-Most studies to date show that organic and conventional strawberries are equally nutritious
Learn more about California Strawberries HERE