We are almost at the end of strawberry season here in upstate New York.
When I was growing up in rural New England, we always went strawberrying every spring and made lots of recipes with the fresh, flavorful berries. Back then, you only had access to fresh strawberries when they were available locally. Now you can buy them in the grocery store year-round grown somewhere far away, but we seldom buy them because they are never as good as local ones.
For many years, I picked my own from nearby farms, but now I buy them from the farmstands and embark on the annual strawberry binge.
This year, we had some of our old favorites – strawberry shortcake, fresh strawberry pie, strawberry-rhubarb pie, strawberry salad, strawberry sundaes, strawberries with yogurt, and strawberries on pancakes. We also tried some new recipes – strawberry spoon cake, strawberry-rhubarb muffins, fresh strawberry tarts, and strawberry bread pudding.
Wow! That looks like a lot when it is all written out.
I think it will tide us over until next spring, when I’m sure we’ll be ready to dive into strawberry season once again.