Picked earlier than their red cousins (and abundant this time of year), green strawberries have been popping up on high-end menus for the last several years. And they show no sign of going out of style any time soon.
Fermenting green strawberries can be done, despite the berry's high acidity. Here's how. They go well with a creamy mild cheese (think brie or camembert), sliced on a sandwich, sprinkled into a salad, or simply stirred into some yogurt or porridge!