Local strawberries a best bet at farmers markets

Season: May-June

How to select: Look for plump, bright red berries with fresh, green caps. Avoid berries with white or green areas, or those that are soft and show mold or excess moisture.

How to handle: For the best flavor, eat strawberries the same day they're purchased. Pick out any damaged berries and refrigerate without washing 1 to 2 days. Before eating, rinse lightly, drain and lay out on paper towels to dry. Hull berries with a huller or with a small paring knife by cutting out the core in a cone shape.

Goes with: blackberries, blueberries, lemon, melons, rhubarb; balsamic vinegar; champagne, kirsch, Grand Marnier; cream, sour cream > Recipes on E2

Also on this week's tables: rhubarb, asparagus, carrots, broccoli, shelling peas and pea vines, wild greens, wild mushrooms

Sources: "Field Guide to Produce" by Aliza Green; Seattle Neighborhood Farmers Markets Association

Cece Sullivan, Seattle Times food staff