We finally have a glorious, warm summer weekend here in Sonoma County. After weeks of unseasonal rain, the garden was sluggish. Once the rain finally cleared and the heat arrived, our strawberries began their march from green to ruby red. The difference between a home grown strawberry and supermarket bought is astounding. Home grown, or farmer’s market strawberries are smaller, sweeter, and taste more like, well, strawberries! Supermarket strawberries are gargantuan, cottony and don’t taste very intense at all. If I have to use a supermarket strawberry, I doctor them up with sugar to bring out their sweetness; not necessary with home grown.
Yesterday, my son Brian and I headed out with baskets in hand to pick strawberries for an early summer dessert. Between what we ate out of hand, it was a miracle we had enough for the crostata!
This crostata has a freeform crust and the filling blends sweet strawberries with tart and juicy rhubarb. I love it paired with an ice cold glass of Hanna Late Harvest Sauvignon Blanc. The honeyed sweetness of the dessert wine complements the buttery crust and enhances the sweetness of the fruit filling.