Its arrival coincides with that of summer. What would the beautiful season be without our national strawberry! But do you really know the popular little fruit… and its best friends?
Strawberry’s best friends
PHOTO MARCO CAMPANOZZI, LA PRESSE ARCHIVES
Strawberries have many companions on the plate.
Strawberry-rhubarb, strawberry-basil, strawberry-mint… affinities known for a long time. But the red queen has forged a much wider circle of aromatic and lesser known friends, from spices to seafood. The creatives Bob le chef and François Chartier present them to us on a platter.
Read Sylvain Sarrazin’s file
Pick of the week: Saskatoon berry
ILLUSTRATION PASCALINE LEFEBVRE, THE PRESS
It’s a less and less kept secret. There are saskatoon berries almost everywhere in Montreal, often in parks, where no one harvests their delicious berries. Learn to identify them and go picking with your containers.
Read the article by Ève Dumas
The jam maker who thought he was a wizard
PHOTO PATRICK SANFAÇON, THE PRESS
Vincent Paris, jam maker
Do you know the currant, the haskap, the aronia? Vincent Paris grows it on the Île d’Orléans, on his herbal tea and berry microfarm, and he enjoys making deliciously sweet potions… or not.
Read Silvia Galipeau’s article
Happiness is in the strawberry
PHOTO ALAIN ROBERGE, THE PRESS
Rustic Strawberry Basil Tart
Once a month, our collaborator known for her culinary blog Vert Couleur Persil offers you a gourmet recipe to make with whatever is lying around in your fridge!
Check out the recipe from our guest contributor Geneviève Plante
When a wine smells of strawberries…
PHOTO TAKEN FROM THE SAQ SITE
Thymiopoulos Young Vines Naoussa 2021
A wine can smell of strawberries, plums, lemons, even pepper, tobacco, earth. Why not grapes? The answer is simple: alcoholic fermentation. Grape juice smells like grapes. When this juice undergoes alcoholic fermentation, many reactions take place and are responsible, among other things, for the formation of aromatic compounds. When a wine smells like strawberries, it’s not because they’ve been added!
Read the article by our collaborator, sommelier Véronique Rivest