Strawberry season. Oh, how I love it. Ruby red, sweet berries that stain your fingers with their pink juice. All possibilities of goodness to make...jam, popsicles, and more desserts than I can even list.
Usually, for us, strawberry season involves a little road trip to the berry farm for a morning of picking berries, eating a picnic lunch and coming home with 3-4 flats filled with the fruit of our labors. This year is a bit different. Strawberries are a bit harder to come by. A late spring freeze killed off many of the blooms on the plants. The farm we’ve gone to for the last 3 years lost everything, none of their plants are bearing fruit this year. A good lesson in the unpredictability of farming and how sometimes things just don’t go as planned.
After a brief search, I discovered that the wonderful little orchard where we picked raspberries and apples, also had a small strawberry patch. Although they too said the frost effected their crop they still had berries for picking.
With our full schedule and the small time frame of the picking season I wasn’t sure how we could get there for our annual morning of picking. When I asked the boys if they would rather miss out on strawberry picking or have me go without them they answered, “strawberries, of course!” An unexpected visit from my mom and a free morning gave us just the amount of time we needed. Although we were only able to get about a quarter or our usual haul this year we are happy with whatever we can get.
Now, what to make first….