It’s strawberry season in North Carolina.
On Saturday I met two of my daughters and their families at Jean’s Berry Patch, a farm about 16 miles from Rosemary House.
We arrived at 8 AM, nice and early so that we’d beat the crowds that would be descending on Jean’s later in the morning.
There were ten of us, six adults and four kids, and we each took a bucket to a row and began to pick. The sun warmed our backs, a breeze cooled our faces, and soon our buckets were filled with big, lucious, red strawberries. It was a beautiful day to be gathering fruit.
I took home fifteen pounds of strawberries. What will I do with them, in addition to just popping them into my mouth or slicing into cereal, salad, or yogurt? Well, I can make a strawberry pie, or strawberry bread, or strawberry shortcake. We serve a lot of strawberries over waffles to our B&B guests.
I also freeze them to use later for an easy treat: a strawberry smoothie. Place one ripe banana, a cup of strawberries, two cups soy milk and two tablespoons honey or maple syrup in the blender. Blenderize. Serves two or you can (greedily) drink it all yourself.