The local farmer’s markets are bursting at the seams right now with Spring produce – fava beans, artichokes, and strawberries. Some blueberries too, but they’re still expensive.

We bought a 3-pack of beautiful, almost overripe strawberries at one of the two markets we usually frequent on the weekend. I like to cut the tops off and halve them so I can just eat them with a fork. I love strawberries.

We made a simple dessert of strawberries with a Muscat sabayon custard. It’s a little boozy, but not too much. It’s nice with the strawberries. The recipe suggests crumbling amaretti cookies on top as an option, but in Larry’s opinion the dish needs the crunch. No amaretti cookies in the house, but we did have some vanilla wafers, and they made an okay dessert turn into a really good dessert.

Personally, I’d still rather just shovel the plain strawberries in my mouth.

• Berries Topped With Muscat Sabayon Custard (SF Chronicle)