Spinach Salad with Strawberries and Asparagus – Taking Advantage of the Peak Season
When I was a child, every year I waited for May when finally, I could enjoy fresh strawberries. They were (and probably still are) my favourite fruit. So, when the strawberry season started, I had them every day (probably even a few times per day!) in loads of different forms. There were of course cakes with a sponge base, strawberries and either whipped cream or jelly. I loved strawberry milkshakes, so I either drank them or ate with pasta and cottage cheese. I know the latter may sound like a strange combination. But for Polish children, it has always been a dream dish, especially in kindergartens’ and school canteens! And of course, nothing could beat the taste of strawberries freshly picked from bushes (nobody cared about a bit of sand!).
That time of the year also meant that majority of Polish kitchens were transformed into small production lines. There, the women were making strawberry jams, confitures and kompot so even in long, cold months everybody could enjoy a delicious reminder of early summer.
This craze never lasts long simply because the strawberry season in Poland is short: 1-1.5 months. But nowadays everywhere in Europe, we can buy strawberries almost all year round. Even in winter, they look beautiful and I – like lots of other people – sometimes get caught in this trap. Trap – because behind these beautiful big, red, firm berries very often there is no taste at all. You bite into them and quickly realise that “red” is only on the outside and “firm” means hard as wood… That’s why the best idea is still to enjoy them when they are in season and taste divine. And if you would like to take advantage of another seasonal ingredient – asparagus, you can try this delicious, refreshing Spinach Salad.