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If you don't live in the southernmost regions of our country, it is almost impossible to imagine the scent of ripe strawberries in the dead of winter. Lucky Floridians can enjoy the smell of all types of organic, locally grown produce throughout the winter months. Produce from Florida ships all over the country, so even if it's not grown locally, do your best to support these U.S. organic farmers.

Meet Carl Grooms of Fancy Farms in Plant City, Florida:

"From November through March, the air around Fancy Farms is heavy with the aroma of ripe strawberries. Harvesters walk the fields continually to pick the berries at their ideal ripeness. Orange trees grow in adjacent groves. The fourth generation of his family to farm these lands, Carl has operated Fancy Farms for 30 years.

His berries are marketed along the Eastern Seaboard as far north as Canada. In spring, when the Gulf-Coast heat becomes too much for the delicate strawberry plants, Carl converts his production to zucchini and, in one 10-acre patch, habanero peppers — surely the hottest 10 acres in all of Florida. Meanwhile, in whitewashed bee boxes set up around the fields, bees produce aromatic orange-blossom honey that is sold at the farm's roadside stand." Courtesy of Wolf and Sub-Zero.

Look for Florida grown strawberries and try this recipe as an anecdote to dreary weather wherever you live.

Strawberry & White Chocolate Mousse Tart
A perfect showcase for organic strawberries, you'll want to start this a day ahead to give the mousse a chance to set.

Ingredients
For crust:
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water

For mousse:
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar

1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce basket organic strawberries, hulled, thinly sliced lengthwise

Preparation

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.

For mousse:
Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.

Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.

Next day: Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

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