Harry’s Berries farm’s exquisite jewel like berries make it easy to find inspiration this Spring. I imagine we will be posting about strawberries throughout the season, because with product like this, our jobs are easy.
Alen paired his Harry’s Berries gaviotas with Sicilian pistachio sable, confit lemon, tangy raspberry jam and mint leaves for a beautifully simple and fresh Tartine aux Fraises.
It’s officially strawberry season in the SoCal, which means that we leave every trip to the farmer’s market carrying baskets of our all time favorite fruit – Harry’s Berries. We covet the small sweet gaviotas and use them in all of our preparations – from plated desserts, to jams and preserves to fresh fruit tarts and eating out of hand.
Harry’s Berries farm is located in Oxnard, California and supplies farmer’s markets around the area – including Santa Monica and Hollywood, which are the ones we usually visit. Besides growing amazing strawberries, the farm also cultivates many varieties of tomatoes and beans – and their hot salsa is the best I’ve ever had. The Harry’s Berries farm prides themselves on being 100% synthetic chemical free, and their focus is picking the fruit at the peak moment of perfection – when each strawberry’s flavor is at it’s very best. With just one taste of a Harry’s Berries gaviota strawberry, it’s easy to see why so may chefs and locals swear by them.
Our most recent inspiration for our Harry’s Berries is in the form of a Tarte aux Fruits Rouge. We sliced our berries and paired them with local raspberries atop a sweet crust filled with almond joconde, passion-mango jam and passion fruit curd. The sweetness of the strawberries complimented the floral acidity of the passion fruit – and the pairing was super fresh, balanced, flavorful and a perfect showcase of the spring’s bounty of Harry’s Berries.