Florida is on its own schedule when it comes to growing seasons, and we usually have our local strawberries in March. This year’s strawberry crop was especially abundant, a field of ruby-red like I’ve never seen it before. We went strawberry picking at the nearby organic farm and ended up gathering way more of the sun-ripened beauties than we initially planned. We took home enough to enjoy fresh for a week and froze the rest. Soon after, Roost Books sent me Emma’s beautiful cookbook, My Darling Lemon Thyme – Recipes from My Real Food Kitchen, and all stars aligned for me to make her Strawberry Thai Basil Sorbet.
I waited a bit to share this until strawberry season kicked off in northern climates, and when I saw strawberries being sold at the Union Square Greenmarket while visiting NYC last weekend, I knew it was finally time.
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