Do you love strawberries? I do! When I was a little girl, I would eat them dipped in confectioners sugar. … Or straight from the vine if we went strawberry picking. If you have ever eaten one from the vine, you know that the sweet, warm berry is enough to make you close your eyes in enjoyment and just moan out loud.
They are just so good. I am salivating just thinking of it.
And this year, berry picking season is already here for Connecticut — two weeks early. Considering that the typical season lasts only three or four weeks, that means that in around the 15th of June, the super-sweet berries (typical of late season picking) will be all ready to go.
According to local farmers, the unseasonably warm conditions in May made the strawberries mature at lightning speed. If you are in the local Fairfield County area, Jones Family Farms is in full swing with their strawberry picking.
What are you to do with all the berries? Well, eat them of course! From Strawberry Sauce to Strawberry Kiwi Fools to Strawberries and Cream Crepes, there is so much that you can do with these ruby gems of summer. I also suggest that you freeze some for the winter months — that way you will always have the freshness of summer available and ready. Whether you prefer them plain (so good like that!) or used in other recipes, they are best eaten fresh and in season. There is just no comparison between the berries picked fresh and locally and the ones you get in the supermarket in January. None.
Do you berry pick? We do every year!
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.