Strawberry Pickin’

Sadly, the Bunny Rascals (aptly named by the girls) have not given our garden strawberries a fighting chance this season. So, we put on our muck boots and went to a local farm for our seasonal round of self-picking produce.

Maybe next year we will have better luck at home. I’ll have to post more on “effective” deer and rabbit proofing. That is, if I ever learn the secrets.

What twenty pounds of strawberries ladening a minivan looks like.

Strawberry season is quick— a few weeks and it’s over. So, despite it not being a sunny spring day, we went for it in the hopes we wouldn’t miss the opportunity.

The temperature was moderate and overcast but the fields were quiet. I prefer going to the farm early on a weekday at the commencement of the season. The fields had rested for a day or two after the Mother’s Day rush so the harvest was plentiful.

I’m gradually learning how to cook and bake in season. In my heart of hearts, I want to grow more food; frequently support local producers; eat what is available and native to where we live. However, my palate likes harissa spices and tropical fruits! It’s hard to get my tongue on board.

Many juicy berries were nibbled on the journey from the grove to home. After half hour with an audiobook and cooking pot large enough for the haul, I was able to clean and stem all the berries.

As a reward for the prep work, I prepared myself a shortcake. Leftover, honey loaf cake from this weeks breakfast, made the base. A generous dollop of maple whipped cream for the second layer. Atop sat two quartered strawberries.

As the days rolled by we made white chocolate strawberry muffins. Followed by strawberry hand-pies aka pop tarts. If you’re a child of the nineties you get it and know what a pop tart is. I left the rest for my handsome hubs to make jam; 14 cans in all. If you swing by, you can have a jar.

Enjoy the harvest!