Pick-your-own strawberry fields are in full swing, and nothing can beat the seasonal, local berries especially when they come into their peak when their sugars are most developed. Before you return home from the field or farmer’s market with buckets of berries, make a plan for using those sweet little gems. Of course there is nothing wrong with eating them straight out of the bucket, but we have some recipes both sweet and savory to make the most of the season’s first harvest.
Sixty miles north of Atlanta lies Barnsley Resort, a 3,300-acre haven for those seeking relaxation. Part of the Barnsley experience is dining in the resort’s three restaurants, and with 8,500 square feet of land dedicated to growing produce for the resort, sourcing ingredients locally takes on a new meaning. This spring Chef Guzman is combining three of spring’s first crops, strawberries, watermelon radishes and asparagus for a Pan-Fried Plantation Quail with Grits and Pickled Strawberry Salad. “I love this recipe for spring and summer. Pairing the richness of the pan-fried quail with the pickling qualities of the dressing tossed over two favorite summer ingredients—asparagus and strawberries— keeps the flavors light while transitioning into the warmer months. Of course, the quail has a distinctly Southern twist using both cornmeal and grits,” says Chef Roberto Guzman.