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Redwood Hill Farm camellia and gingered strawberries

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  • 1/2 wheel Redwood Hill Farm camellia
  • 3 large strawberries, tops removed
  • 1 1/2 tsp. finely minced pickled ginger
  • 1 tsp. pickled ginger juice
  • Pinch of kosher or sea salt
  • 12 Waterthins fine water crackers, pepper and chives wafers


Cut cheese into 12 equally sized wedges. Use a very sharp knife to slice strawberries paper thin; gently toss together with pickled ginger, pickled ginger juice and salt. Place wafers on a small platter. Lay an equal amount of strawberries onto each cracker, then place 1 piece of cheese atop each pile of strawberries.

Makes 1 dozen

Serve with a chilled sauvignon blanc. Recipe created by Nugget Market chef Rachael Levine. Photo courtesy of Nugget Market.

Califonia Bountiful