Top Chefs Tell What Goodies They Can’t Wait to Stuff, Pickle, Slice and Sauté This Summer

Chef Josh Lawler, Farm and Fisherman, Washington Square West

Ingredients he’s most looking forward to using: Strawberries. “I like to pickle strawberries when they’re at their peak; it gives us something to use in the late fall and winter, when local fruit is scarce. I also use the strawberries in a beet salad, since baby beets tend to pop up around the same time.”
Favorite farmers’ market: Clark Park in University City. “My sous-chef and I generally get there around 9:45 a.m., while the farmers are unloading, in order to grab the best stuff. Each week the market adds a vendor or two, so I’m excited to see it when things really get going in the spring. Seeing new fruit gets the creative juices flowing again.”

Marinated Beets and Strawberries with Yogurt and Watercress
Serves 4

3 bunches mixed-color baby beets, cleaned, tops removed and reserved for another use (I like to sauté them)
Aged balsamic vinegar and olive oil
Local honey
2 c. plain yogurt, strained overnight in cheesecloth (we use Hails Family Farm yogurt)
2 pints ripe strawberries
1 bunch watercress (we source from Pennypack Farm)

Wrap the beets tightly in foil, with a drizzle of olive oil and salt and pepper. Place in a 400-degree oven and roast until tender. Peel while the beets are still warm and reserve. Hull the strawberries, wash, and let dry. Place the halved beets in a bowl and season with salt, pepper, olive oil, balsamic and a little honey. Remove the strained yogurt and discard the liquid. Smear some of the yogurt on the bottoms of four bowls. Carefully arrange the beets on top of the yogurt, giving each person a variety of colors. Mingle in slices of strawberry so each bite contains beet and strawberry. Add a small drizzle of balsamic around the beets. Season watercress with olive oil, salt and pepper, and add on top of the beets. Serve.