BEFORE SUMMER’S TRUE nature shows itself, folks around Louisiana are treated to a bounty of berries (along with the last gasps of citrus season). Thankfully, the Bayou State is dotted with terrific orchards for picking, farmers’ markets for perusing, and roadside stands stocked with plump, juicy specimens.
Strawberry season tapers by the end of May in most parts of the state, but thankfully, that’s just about when blackberries and blueberries begin to make their annual appearance. While berries are most obviously delightful in desserts, they can also brighten up salads and entrées. Here, you’ll find a simple strawberry and aged rum barbecue sauce that works as a terrific accompaniment to pork and chicken dishes.
To grow your own berries, visit the LSU AgCenter website (lsuagcenter.com) for great tips on choosing varieties, but for best results, make sure you have a spot with full sun and well-draining soil. However you get your Louisiana-grown berries, you’re in for a treat.
PORK TENDERLOIN WITH STRAWBERRY-RUM BARBECUE SAUCE
MAKES ABOUT 6 SERVINGS
Prepare the sauce ahead of time to make
