Here’s what’s been cooking in my kitchen lately:
I have been looking forward to strawberry season since last strawberry season! It means I get to go outside with a purpose. It means I get the whole strawberry field to myself and my kids as we go picking when no one else ever does…9:00 am on weekday mornings. The air is cool, the sun is warm, and the fresh-from-the-vine berries make a delicious breakfast. I get to restock my freezer and pantry with berries and jam so I never have to buy California strawberries form the grocery store in the winter. Ah, I am so spoiled when it comes to strawberries!
These are Oregon Hood Strawberries (above and below)…with one stowaway:
Strawberry shortcake, and yes, of course the biscuit and whipped cream are made from scratch!
On my way to the fridge with a strawberry pie.
The finished product, before serving:
My helper requested a break to make a berry-container-castle. Then it needed guards. And criminals to live in the dungeons.
Strawberry ice cream mixing:
Today was the last of what has been many spent on my feet in the kitchen…barefoot, even! But my effort has been well-worthwhile. My freezer is now stocked with a year’s supply of berries, jam and ice cream. Well, some ice cream, but a year’s supply of berries for when we run out of ice cream. So strawberries, until next season…