“Wife, into the garden, and set me a plot
With strawberry roots, the best to be got;
Such growing abroad, among thorns in the wood,
Well chosen and picked, prove excellent food.”
Strawberry season is nearing its merry end. And while technically we do get berries year-around, they disappear from the farmers market, where they can be procured by the half flat for a mere $8 during summer’s peak.
Alas, I have procrastinated on my strawberry purchases until late this year. Today they are $12 a half flat – still a bargain by any measure. I’ve frozen one flat, and hope to do a few more before the end of the month. Why all the berries? Excellent question!
What is more lovely than the smell of a kitchen infused with strawberries?
Actually, there is a plan. Or several plans…
Uses for Strawberries.
- Strawberry jam for holiday gifts
- Strawberry sauce topping for sundaes, desserts, and weekend pancakes
- Strawberry Wine
Each of the above have turned out delicious, and worthy of doubling quantities this year. The best part is that the recipes don’t require perfect berries, a not insignificant technicality when we’re talking about getting large quantities of berries de-stemmed and frozen on a weeknight.
As we traipse into fall, what summer bounty will you preserve – and how?
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