STRAWBERRY GINGER SMOOTHIE
SUBMITTED BY SOLING VOSS OF THE SOUTH END. SHE PICKS UP HER COPY OF EDIBLE BOSTON AT WHOLE FOODS SYMPHONY OR SIENA FARMS
PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
I never buy strawberries in the winter. I just refuse to, so as soon as I see organic berries in the early summer I have to get some; they must be organic, and I try to wait for the farmers market but sometimes, especially after a winter like this one, I cave and get them from Whole Foods. Once the season begins, though, I’ll fight the lines for Atlas Farms’ berries (at the Copley Square Farmers Market). When their berries are in we very often over-buy and sometimes we have way too many, which is how this recipe started; I just can't waste, so I’ll freeze the extras and make the smoothie with frozen berries instead (leaving the ice out). Sometimes I use different kinds of berries, too; blueberries with a pinch of nutmeg are really yummy.
1½ cups organic strawberries, washed and hulled (or any seasonal berry)
Handful of ice (about 4-6 cubes)
½ cup water
sliver of ginger root to taste
sliver of organic lemon (peel and seeds and all)
1 tablespoon raw, local honey (Carlisle Honey is our favorite)
Combine all ingredients in blender and blend well.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at firstname.lastname@example.org