Farm-to-Fork Friday: Summer strawberry salad with JuJu Kitchen + Cocktails

LISA GONZALES ON THIS WEEK’S FARM TO FORK FRIDAY, WE’RE REALLY FOCUSING ON THE FRESH PRODUCE AS THE SEASON STARTS TO CHANGE. AS WE GET INTO THE SUMMER PRODUCE, WE ARE BACK AT JUJU KITCHEN AND COCKTAIL AT 15 AND EL IN SACRAMENTO WITH EXECUTIVE CHEF DAVID ENGLISH. COME ON IN HERE YOU ARE AS THE AS THE THE SEASONS CHANGE AND THE PRODUCE CHANGES. YOU CHANGE YOUR MENU AS WELL. YEAH WE’RE KIND OF READY EACH WEEK TO SEE WHAT’S THERE. WE HAVE THIS AMAZING MARKET IN SACRAMENTO ON SUNDAYS UNDERNEATH THE FREEWAY. AND SO WE’RE GOING TO SEE WHAT’S THERE AND ADJUST WHAT’S LEAVING US AND WHAT’S COMING IN THIS SUNDAY. YOU JUST GOT SOME OF THESE THINGS. EXPLAIN TO US WHAT’S IN SEASON RIGHT NOW WHAT YOU GOT. WELL, UH, WE’VE BEEN USING THE SNAP PEAS AND THEY’RE OUTSTANDING, BUT THEY’RE LEAVING US AS THE WEATHER GETS HOT. THEY’RE GOING TO START BEING NOT AS GOOD CORN. AND ZUCCHINI IS COMING IN. WE ALWAYS REALLY LIKE TO GET THE LITTLE BABY ZUCCHINIS. I THINK THEY’RE A LITTLE LESS BITTER, A LITTLE FIRMER. SO WE LOVE WHEN THEY’RE JUST THE FIRST OF THE YEAR BECAUSE THEY’RE SMALL. STRAWBERRIES ARE BOOMING RIGHT NOW, SO WE HAVE THAT ON OUR MENU, BUT WE ALSO HAVE IT ON OUR COCKTAIL MENU AND THEN GOT SOME LOVELY MUSHROOMS THAT ARE THERE AND SOME EGGS. AND SO SOME OF THE THINGS THAT YOU’RE MAKING WITH THIS FRESH PRODUCE ON YOUR MENU RIGHT NOW THIS TELL US ABOUT THIS GNOCCHI AND HOW WE CAN MAKE IT AT HOME. UM, WELL, THE POTATO THAT’S GOING TO TAKE A LITTLE BIT OF TIME. THE GNOCCHI PART. UM, YOU KNOW, IN THE LONG RUN, IT’S IT’S A LITTLE TIME CONSUMING, BUT IT’S GREAT WHEN IT COMES OUT. BUT WE’RE USING THE CORN AND THE ZUCCHINI AND PROSCIUTTO, KIND OF USING THAT SALTINESS FROM THE PROSCIUTTO WITH THE SUMMER VEGETABLES. AND IT HAS A PARMESAN CREAM SAUCE. EXCELLENT. YEAH. YOU COULD BUY PACKAGED GNOCCHI. WE DON’T HAVE TO MAKE IT OURSELVES. BUT BUT TAKE THAT ZUCCHINI. TAKE THE CORN THAT YOU GET AT FARMER’S MARKET AND YOU JUST SAUTE IT UP. HOW DO YOU PREPARE IT UP? YEAH, WE’RE JUST CRISPING UP THE PROSCIUTTO, GETTING A LITTLE FLAVOR, ADDING THAT PARMESAN CREAM SAUCE, ADDING THE VEGETABLES IN. SO THAT PART IS PRETTY SIMPLE. ALL RIGHT. AND THEN I LOVE THIS STRAWBERRY SALAD BECAUSE STRAWBERRIES ARE IN SEASON RIGHT NOW HUH. HOW DO YOU MAKE THIS SALAD. I CAN JUST SEND IN THE INGREDIENTS. GO JOLIDEE FARMERS WHERE WE GET OUR GOAT CHEESE. CHARLIE’S DOWN AT THE MARKET EVERY SUNDAY AND IT’S OUTSTANDING. GOAT CHEESE AND STRAWBERRIES ARE PERFECT RIGHT NOW. IT’S GOT SOME KIND OF SALTY ALMONDS IN THERE FOR SOME CRUNCH. AND A REAL NICE ARUGULA THAT HAS A SPICE TO IT. TOUCH OF BALSAMIC, JUST TO BRING IT TOGETHER. BUT IT’S REALLY JUST LETTING THE INGREDIENTS BE THEMSELVES. AND SO YOU JUST CUT UP THE STRAWBERRIES. YOU JUST ADD IN THE GOAT CHEESE, GOAT CHEESE, THE ALMONDS, AND WE’RE JUST COATING THE RULER WITH A LITTLE BIT OF BALSAMIC. ARUGULA CAN HAVE A LITTLE BIT OF A SPICE, WHICH IS NICE, BUT THE BALSAMIC KIND OF HELPS BALANCE THAT A LITTLE BIT. ALL RIGHT. GREAT IDEAS FOR THIS TIME OF YEAR DAVID ENGLISH. THANK YOU SO MUCH. AND THAT’S YOUR FARM TO FORK FRID