Strawberry tarts in January

We have an organic farmer's market in West Seattle year-round now. Nice as this little market is, it would take a very creative "locavore" to cook interesting meals in January. Basically, the local food movement means buying and consuming food that was produced within a 100 mile radius. It also requires cooking from scratch, which most people don't have time for, at least not every day. When we walked through the market on Sunday, there were plenty of root vegetables left, hard squash of all kinds, and last fall's apples. Of course local fish, cheese, meat, and preserves (all very expensive.) But nothing fresh and green yet, and certainly no strawberries like these I just bought at QFC:
The taste of these can't compare with our small, soft, local strawberries which come round for a quick season in June, but that first shipment of California berries is pretty good. And the price! On special at $1.50 for a two pound carton. It boggles the mind. Not only did someone have to plant, grow and pick them at exactly the right time, they had to be hauled all the way up I-5 in a gas-guzzling truck. And everyone along the line making a penny or two-- what a system.

We are so lucky. Here's how to put together a big carbon footprint strawberry tart, and make someone you love happy in January.

Cook up a box of Jello brand custard or vanilla pudding.

Spread it in a baked tart shell. The sides on mine collapsed in the oven.
Oh well...
Slice the berries and arrange on top, as fancy (or not) as you want to get. Heat some strawberry jam to a boil and then strain it; spoon over the top. That's it! A nice treat to help you think of summer.