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Jun 3, 2014 03:58 PM

fraises des bois before Saturday SF or East Bay

Need help finding a source for these little gems this week. Don't know if it is too early/late for them to show up at the markets. I will be shopping Saturday and anytime before then if they can be found.

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  1. Uggh, they were just available on Good Eggs not two days ago, but I just looked and they have since been removed. I'm sorry I didn't catch the vendor, either.

    1 Reply
    1. re: Spenbald

      they are back. from Happy Quail Farm. same farm as the one Dustin_E saw at the ferry building market. $20/half pint.

      the question is how well the berries survive the delivery process.

    2. I've seen wild strawberries at Berkeley Bowl and Monterey Market on occasion, you might call and ask.

      1. they had them at the ferry building saturday farmer's market last weekend. little stand in front (happy quail farms or something like that)

        not cheap at $15 / little basket.

        7 Replies
        1. re: Dustin_E

          I don't think that they are ever cheap.

          1. re: wally

            I have a dozen or so plants and while they're not hard to grow they obviously take forever to pick. Plus they're very perishable. Seems to be a good season for them, though. (Unlike cherries!)

            1. re: Glencora

              any idea what the best way to prepare / serve them is?

              i had them raw and raw with cream; i strongly preferred the later.

              i'd like to get them again, but do more ambitious preparations.

              i've seen pictures of elaborate preparations served at ducasse and l'ambroisie in paris... but don't remember ever seeing a recipe with them that sounded 'authoritative'.

              1. re: Dustin_E

                A very long time ago I had a tart with a large amount of fraises on a cream layer and a puff type pastry in Milan. It was wonderful and because of the large number of fraises des bois very flavorful. I think that keeping the strawberries the main flavor is the trick.

                1. re: Dustin_E

                  In Italy they just sprinkle them with a little sugar and lemon juice. Or they use the to top minitartlettes.

                  1. re: Dustin_E

                    I don't think they're improved by cooking and I'm not sure you can improve on simply eating them with cream, or preferably raw-milk crème fraîche, but that's not available in the US any more. Mascarpone would probably be great.

                    Might be gilding the lily, but it would certainly not be bad to make a typical French tart with pastry cream and top it with raw wild strawberries.

                    1. re: Dustin_E

                      Nothing ambitious. I eat them in cold cereal or out of hand usually. Once I made a very small tart. I've also served them in little half-melons that I also grew. I especially like the flavor of the greenish-white berries, though they're not as pretty. They're supposed to be less attractive to birds, though I haven't found birds to be a problem in my garden.