Use and supply of strawberries and berries
Strawberries and berry Flandria are environmentally friendly grown and carefully picked carefully packaged. They get a custom fertilizer and irrigation, thereby sparing the fruits are firmer and have a rich flavor.
The contemporary kitchen uses strawberries in savory dishes.
Process strawberries in salads or file them with a dash of balsamic vinegar instead of sugar.
Strawberries, currants and raspberries do well in salads with crab or lobster meat or shrimp, as in salads with a dressing based on blue cheese.
Raspberries are a delicious garnish salads with warm goat cheese.
A light mousse of strawberries or raspberries suits duck or chicken fillet with vegetable garnish.
Leave fish in the oven braise with a wreath of gooseberries around.
Give cheese croquettes with a sauce or a cheese platter of honey with cinnamon, a portion of blackberries and a splash of balsamic vinegar.
Strawberries: May, June, July and August remain the main season for strawberries. Until mid-June, the supply comes from the cultivation under plastic covers. Between mid June and early September, the Flandria strawberries grown outdoors in open as well.
Raspberries and blackberries: Their season runs from early June to a long way in November. In June and in autumn, the raspberries and blackberries from growing under glass, in the summer of protected cultivation under plastic coverings or nets.
Currants: either red, white and black currants are now available with the Flandria label. Their season runs from early June to late July.
Gooseberries: their season coincides with the month of June. Flandria gooseberries covered by the uniform size of the package. Gooseberries come in three varieties: green, green with a red blush and red.