Ode to the Strawberry

I look forward to June every year as it holds the first official day of summer and midway through, the juicy deliciousness of Strawberry Season in Minnesota. A strawberry picked from the vine at peak ripeness is so much more than a bite of fruit. Robin Wall Kimmerer writes, in her awe inspiring book Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teaching of Plants, from the chapter entitled “The Gift of Strawberries”:

A gift comes to you through no action of your own, free, having moved toward you without your beckoning. It is not a reward; you cannot earn it, or call it to you, or even deserve it. And yet it appears. Your only role is to be open-eyed and present. Gifts exist in a realm of humility and mystery— as with random acts of kindness, we do not know their source.

I’ll confess, I’m passionate about food; it's mindful preparation, visual beauty, cultivation of shared experience, ability to be savored, and provision of joy. Every taste can become a ritual of gratitude and appreciation. The strawberry, with its vibrant red color, dainty seed pattern, and sweet flavor, makes the gift hard to miss. Kimmerer takes full advantage of the opportunity to make meaning of the tiny fruit:

[O]ur human relationship with strawberries is transformed by our choice of perspective […] A species and a culture that treats the natural world with respect and reciprocity will surely pass on genes to ensuing generations with a higher frequency than the people who destroy it. The stories we choose to shape our behaviors have adaptive consequences.

In honor of strawberry season, I’m sharing my favorite strawberry muffin recipe below. It was adapted from a strawberry bread recipe that was passed along to me from a good friend’s mom. I’ve had a plethora of banana and zucchini breads, but strawberry was a first! The surprisingly delightful taste of warm cinnamon and sweet strawberries makes a lasting impression. I’ve included a supplemental recipe for homemade strawberry syrup, but feel free to use store bought if you can find it.

xx Maria

Strawberry MUFFINS

Makes: 12 muffins

1 cup strawberry syrup*

2 eggs

½ cup + 2 tablespoons oil

½ cup pecans, chopped

1 ½ cups flour

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons cinnamon

1 cup sugar

Preheat oven to 375°F. Mix dry ingredients. Make a well and pour remaining ingredients in. Mix gently with a large spoon. Portion into well greased or lined muffin tin. Bake for 25-30 minutes or until toothpick comes out clean.

*Strawberry Syrup

4 tablespoons water

1 tablespoon cornstarch

2 pounds fresh strawberries, diced

1 tablespoon lemon juice

4-6 tablespoons sugar, to taste

Combine berries, lemon juice, sugar, and 2 tablespoons water in a medium saucepan and bring to a boil, stirring often. Reduce heat and simmer 5 minutes, stirring occasionally until the berries have released their juice and softened.

In a small bowl, stir remaining 2 tablespoons water and cornstarch together until smooth. Stir mixture into the berries and simmer, stirring constantly for 1 minute.

Remove from the heat and let cool before storing in an airtight container in the refrigerateor for up to three days.

Click on the illustration above to download a printable PDF version of the recipe!