I was thrilled to discover that we didn’t miss our strawberry harvest while we were on vacation last week. This is the first year we had an actual patch of strawberries and a significantly higher chance of eating the ripe ones before the slugs did.
Due to the time change during our travels, Elia and JJ woke up 2 hours earlier than usual–at 4:30 and 5:00 am, repectively–the morning after our return. It was a very early morning, full of activity. The excitement began when we raised the shades to the backyard and they discovered a bounty of dark red (and most importanly, un-slug-eaten!) strawberries out there waiting for us.
No one could wait; we had to get out there at 5:45 am to do some berry picking!
We also noticed the blueberries are almost ready!
So we ended up with three bowls like this one. It was especially thrilling to pick them from our own yard. We ate berries all morning; the kids’ were plain, I sliced mine into a bowl and splashed local, organic cream on top.
Oh, and then there’s this little creation:
I prefer strawberry shortcake made with a slightly sweetend biscuit, rather than a more traditional spongecake, so I made these cakes from my favorite scone recipe; just cut the dough into biscuits instead of wedges. It was light, crumbly, barely sweet, and perfectly moistened with strawberry juice. Amazing.
The kids had no words, but mouthfuls of appreciative murmurs of delicisiousness. We love berry season. It makes a 4:30 morning just a bit more enjoyable.