Wild strawberries hide low, under the wild daisies and Queen Anne's lace, along the scruffy path to the beach. They are tiny, brilliant, unbelievably sweet. It's hard to find enough to make much (most never make it to the kitchen), so most often we pick up what we can from the farmers who cultivate lovely (though larger) fresh berries for market in nearby Bayfield, Wis.
Summer is here; strawberries are ready. Our local berries don't last long (unlike the larger, tougher fruit from California); they begin to soften quickly as soon as they're picked. These two recipes make quick use of overripe berries.
Beth Dooley is a Minneapolis author and cooking instructor.
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