What’s it all about?
What does the act of preserving the season’s bounty mean to me? It means tasty things that I can enjoy all throughout the year. Everyone has tried some form of “preserved food”. Everything from sourdough bread, raw-milk cheese, pickled vegetables, preserved fruits, jams, jellies, chutneys, wine, beer, smoked meats and even dried herbs — All of these are preserved foods, and that is only scratching the surface to a world of different varieties and flavors.
Canning, drying, freezing, fermenting, pickling, curing and smoking are all ways to enjoy the bounty of the farmers market for a long time to come. Fermented foods are especially great because most of them are chock full of healthy probiotics. Healthy, tasty and the ability to enjoy your favorite foods all year long? That sounds like a recipe for success.
This is a quick and simple way to preserve springtime strawberries. They deepen in flavor, and add a wonderful depth to the soup. However, you can use this technique and utilize the confit strawberries in other dishes as well. I especially like them in my yogurt in the morning.
Prep Time: 5 to 10 minutes | Cook Time: 2 hours | Preheat Oven: 195F degrees | Special Equipment: Silicone baking mat
- 16 small strawberries, hulled and halved lengthwise
- 1-1/2 teaspoons extra virgin olive oil, plus extra for storing
- 1 tablespoon confectioners sugar
Step by Step
- Preheat the oven to 195F degrees
- Line a medium baking sheet with a silicone baking mat
- Toss the halved strawberries in the olive oil to coat them lightly
- Place them cut side down on the silicone mat and dust with confectioners sugar
- Bake the strawberries for 1-1/2 hours
- Next, flip the strawberries and bake for an additional 30 minutes, or until they are deep maroon and tender, but still hold their shape
- Cool the berries on a silicone mat before storing them in a flat, airtight container that has been coated with olive oil, which helps them to retain hydration