Strawberries & Cream | Jordbær og Fløde

Gina Lorubbio

Copenhagen, Denmark

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We spent a sunny summer day with my husband’s longtime friend Liv and made a dinner together from her vegetable garden.

We harvested potatoes—which I realized I’d never done before. What a treasure hunt! She showed me which flowers were edible, and we picked some to mix, along with parsley and basil, into a colorful herb butter. We made a gorgeous salad of thinly sliced squash, tomato, onion, and basil all from the garden.

But before we made any of that, Liv sprinkled a heaping bowl of strawberries with sugar and left them to sit in the windowsill, just as her grandmother had done, she said.

After we enjoyed all those lovely savory dishes, Liv brought out the strawberries, as well as a small pitcher of cold cream. We spooned lots of strawberries into our bowls, cut them roughly with our spoons, and poured the cream on top. When stirred, the berries left artful swirls of red juice in the bright white cream. So simple. So lovely.
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This piece was Day 97 in my series called “How to Fall in Love with Denmark through Food in 100 Days.”

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