“Come, and eat my strawberries. They are ripening fast.”

The local strawberries are finally in season, and they are tender, sweet, and so delicious! The season is later than usual due to our chilly spring, and according to the farmers at the fruit stand, the strawberries will last through mid-July.  We’re lucky enough to live within walking distance of a pair of fruit stands, and in addition to the Hood, Puget Summer, and Totem strawberries, have been indulging in fresh Rainier cherries, and the free samples of plums, nectarines, and melons.

We made enough freezer jam to last the year and have been enjoying the rest on shortcake and homemade strawberry milkshakes. If you’re feeling ambitious, this melt-in-the-mouth white chocolate strawberry bagatelle will make good use of the berries and is well worth the effort, but if you can’t wait that long, try our favorite snack: fresh berries dipped in sour cream, then rolled in brown sugar.

This entry was posted on Monday, June 30th, 2008 at 5:23pm and is filed under flora and fauna. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.