Strawberry Fields Tartine
APHRO CUISINE—APRIL 2015 FEATURE 2
Green spring tendrils are beginning to wind their way up lattices in the March air of California. The farmers’ markets are spilling over with dozens of the sun-kissed varietals of our year’s first strawberries. Strolling and sampling, I found each strawberry’s dimpled skin still laden with the sun’s warm golden rays. The pea shoots unquestioningly cast their spiralling tendrils out to latch onto the bright flavors of those Sweet Anne strawbs. I knew they had to be together. So I paid a pretty penny, packed ‘em in my purse and clogged off home to make some brunch tartines, where they could happily rest on a bedspread of chèvre until their dying day. Their lives were short but sweet.
To fulfill your Strawberry Fields fantasy, you will need:
A warm sunny day
Some soft psychedelic music written by Lennon-McCartney
Toast. Preferably sourdough. And butter of course, as toast is not toast without butter
Good quality balsamic vinegar or reduced balsamic
Pluck, and place your spring fling onto their cheesy chaise, and sprinkle, drizzle and devour!
Recipe and photography by Megan McCulloch
APHRO CUISINE Eating is a ritual. It enriches our daily lives, enlivens our body and mind, and when we savour and indulge, evokes our sensuality. Aphro Cuisine is not only a seductive culinary and sensory project, but a way of life. A way to benefit and enjoy more deeply the vital potent energy that food brings us every day, and I’m here to share this food philosophy with you!