Today, our family went on a guided wagon Strawberry Tour at Tanaka Farms. We learned all sorts of fascinating things about drip irrigation and organic farming–for example, did you know that onions and strawberries are grown side-by-side as companion plants, because onions deter insects who would otherwise eat the strawberries?
At the end of our tour, we were allowed to pick and eat our own juicy, red, ripe strawberries, with each person filling a 1-pound basket to take home with us. There is nothing quite like the taste of a freshly-picked, melt-in-your-mouth strawberry, warm from the sun and positively bursting with flavor. They taste NOTHING like the so-called strawberries we used to buy in grocery stores in the Pacific Northwest.
During our tour, Zander and his cousin, Ella, earned the distinction of “Strawberry Pickers in Training,” and I believe that Zander single-handedly ate his own weight in berries while we wandered through the field filling our baskets:
Once home, I decided to make a quick, simple, and fun dessert using some of these delicious strawberries. Using a recipe from Chef Tina Jo’s Kids in the Kitchen, I combined the following ingredients in my Vitamix blender:
1/2 cup raw coconut oil, melted (I melted mine in a warm water bath)
3/4 cup raw cacao powder
3/4 cup raw agave nectar
1/8 tsp sea salt
I then dipped about a dozen strawberries into this luscious, fudgy raw chocolate ganache and popped them into the freezer for a few hours. The recipe only required 15 minutes in the freezer, but I left ours in until we were ready to eat them. What a yummy treat these were for dessert! And the best part is that we have leftover raw chocolate ganache which will keep for 1-2 weeks in the fridge.