After a long winter of carrots, turnips, leeks and apples, I am beyond relieved to be seeing new produce items at the market these days. I couldn't take it anymore! Asparagus, artichokes, peas and strawberries are now front and center, silently beckoning their way into my shopping basket.
While I initially resisted the season's first strawberries (over-priced, under-ripe varieties from Spain), I now readily give in to gariguettes, agathe and mara des bois. Consider them the strawberry equivalent of heirloom tomatoes, it's a fair comparison. They may be small, but they are oh so sweet and deliver a super concentrated flavor.
Last night I was inspired to try an impromptu dessert: a not quite strawberry shortcake. There is no recipe; the oven is not involved; basic assembly is all that's required.
1. Crumble two butter cookies into the bottom of each ramekin. I used galettes St Michel, but Pepperidge Farm chessmen or even those ring-shaped butter cookies like we used to get for snack at Sunday school would do the trick.
2. Cover the cookie crumbs with a heaping spoonful of that plain Greek yogurt everyone's so crazy about these days.
3. Add fresh cut strawberries over the top. If your strawberries aren't especially sweet, you might consider sprinkling them with a little sugar to balance things out.
As you can see, there wasn't much left... Vive le printemps!