Last week I saw local asparagus in the grocery store for the first time this year. When strawberries followed a few days later, I knew what I had to do. The farmers’ market was calling my name. On our first free Saturday in Richmond in a very long time, Kyle and I made it out to the South of the James Winter Market. Here’s the haul!
- Romaine lettuce (Broadfork Farm)
- Green onions (Broadfork Farm)
- Radishes (Walnut Hill)
- Strawberries (Walnut Hill)
- Asparagus (Walnut Hill)
- Kale (Walnut Hill) – for juicing!
- Olive and Herb Bread (Norwood Cottage Bakery)
It was a beautiful warm morning and we enjoyed walking the short distance to the farmers’ market for the first time since moving into our new home. Unfortunately I was battling a migraine for most of the day so I didn’t do much else on Saturday until about 4:00 PM. I couldn’t figure out if it was exhaustion, stress, or my pollen allergies that had sidelined me until the late afternoon. Then when the torrential downpour hit late Saturday evening and the temperature dropped thirty degrees overnight, I figured it out. Usually when the weather takes a dramatic turn like this, I get terrible headaches. I am so glad that I was able to make it out into the sunshine for a few hours to grab a coffee with Kyle and peruse the market tables. We had such a wonderful, relaxing morning before I had to crawl into bed and pull the covers up over my eyes!
I rallied and went out for dinner and drinks with friends on Saturday night, and woke up to cold, pouring rain on Sunday morning. It was such a stark contrast to the nice warm weather of the day before. To remind me of the bright sun-warmed stalls filled with fresh local produce, I pulled out the strawberries and made this easy spring dessert.
These tasty little morsels contain just three ingredients and they are really easy to make. I brought them to brunch with some friends this afternoon and they went over really well, so I decided to share them here. When the main ingredient is dark chocolate peanut butter, what could go wrong?
Dark Chocolate Peanut Butter Filled Strawberries
- Fresh strawberries
- Peanut Butter & Co Dark Chocolate Dreams peanut butter
- Coarse sea salt
- Slice the top off of each strawberry.
- Using a paring knife, strawberry huller, or serrated grapefruit spoon (it works!), hollow out the center of each strawberry, being careful not to poke a hole through the bottom or sides of the berry. You are making a little strawberry cup. Adorable.
- Optional: slice off the very tip of each strawberry so that the treats will stand upright.
- Using a pastry bag, pipe the chocolate peanut butter into the center of each strawberry. Alternatively, use a small spoon or spatula to the fill berries with the peanut butter.
- Sprinkle a few grains of sea salt over the top of each one.
- Freeze in a covered plastic tub for 20 minutes to set, then store in refrigerator.