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Glen Hasagawa

 

California Strawberries and Celebrity Chef Brian Malarkey Kick Off National Strawberry Month

To celebrate National Strawberry Month in May, the California Strawberry Commission partnered with celebrity chef and restaurateur, Brian Malarkey, to take classic summer dishes from ordinary to fabulous by just adding strawberries. Additionally, the Commission is “painting it red” with a #StrawberryRed digital camera giveaway. For the new recipes, and to learn more about the giveaway, visit www.californiastrawberries.com.

Former “Top Chef” finalist and judge of “The Taste,” Brian is known for his love of using fresh and seasonal ingredients in the dishes served at his restaurants in L.A., San Diego and Austin. Adding his personal touch to summertime favorites, Brian created fresh new recipes like Citrus Halibut with a Strawberry Relish and a Sweet and Tangy Strawberry Brandy Barbecue Sauce for ribs.  These dishes illustrate how easy it is to just add California strawberries to any recipe.

“I love adding fresh, seasonal ingredients to my recipes at my restaurants and at home,” said Brian Malarkey. “Strawberries have a unique quality because they can be added to both sweet and savory dishes, and really do have a way of adding a surprising pop of flavor to any dish, making it extra special and tasty.”

With more than 2.3 billion pounds harvested annually, nearly 90 percent of strawberries produced in the U.S. come from California. While available 365 days a year, California strawberries are most abundant from March through August. Low in sugar and packed with nutrients, eating just eight strawberries a day may improve heart and brain health, lower blood pressure, and reduce the risk of some cancers.

“We are excited to team up with Brian Malarkey to celebrate strawberries in a way that everyone can enjoy,” said Chris Christian, senior vice president, California Strawberry Commission. “Strawberries are delicious alone, but can be easily added to almost anything as you’ll see in the unique recipes Brian created for us.”

Citrus Halibut & Summer Strawberry Relish
Great on the grill!

Serves 4

Ingredients:

4 halibut fillets – about 6 to 8 ounces each
Non-stick spray
Strawberry Relish (see recipe below)
Lemon slices, for garnish
Parsley, for garnish

Marinade:

1/4 cup extra virgin olive oil
1/2 teaspoon Italian parsley – chopped
1/2 teaspoon fresh chives – chopped
1/2 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
Salt and pepper, to taste

Strawberry Relish:

1 cup California strawberries – diced
1/2 medium shallot – finely diced
1/3 cup smoked almonds – roughly chopped
1/4 cup extra virgin olive oil
1/2 teaspoon Italian parsley– chopped
1/2 teaspoon fresh chives – chopped
1/2 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
Salt and pepper, to taste

Preparation:

Marinade:

1.    Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.  
2.    Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.   

Strawberry Relish:

1.    In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.

Directions:

1.    Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
2.    Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. Or place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
3.    Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.

As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.


Basil Strawberry Lemonade

A refreshing drink on a sunny afternoon

Serves 4

Ingredients:
1 quart water
1 cup lemon juice – freshly squeezed
1/2 cup sugar
1 pound California strawberries – rinsed
1/2 cup fresh basil leaves
1 pinch salt
Lemon slices, for garnish
Fresh California strawberries, for garnish
Fresh basil leaves, for garnish

Directions:
1.    Combine all ingredients in a blender and blend at high speed for just 20 seconds.   
2.    Pass through a strainer and keep refrigerated until ready for the party.   
3.    Serve over ice with slices of lemon, strawberries and basil leaves as garnish.

As an alternative idea, try this as a cocktail. It’s great with vodka, champagne, or dry white wine.    

For these and more recipes, nutrition tips, and to enter the California Strawberries #StrawberryRed digital camera giveaway, please visit California strawberries on Facebook at - www.facebook.com/castrawberries.