Red, plump, sweet, juicy luscious strawberries. It used to be that I couldn’t wait for summer and strawberry season to start. Going out to the fields in Southern California and picking our own was such family fun. Eating as we picked was the much awaited treat that rewarded the drive to Orange County. Better yet was listening to my three daughters and their friends picking the plumpest during the drive back home, while they giggled and made up games – strawberry games! Usually these involved who could throw it up and get it land in their mouth in the moving van. It would usually depend on how much mother dared swerve, or tap the breaks, and make the strawberry miss the mark. The peals of laughter are never forgotten and I can’t ever eat a strawberry and not remember those days, and those laughs.
Once home we sorted the red fruits by size and purpose. The best looking ones were placed in a basket in a shady cool spot to eat fresh for as short as they would last. Next came the ones to make jam with. And then, the best part! “who wants to make strawberry ice cream?” and the chorus of “I do! I do!” I drove down the hill for ice and salt while the older children prepared the berries, removing the stems, rinsing and slicing. Our recipe was simple, milk, sugar, strawberries. The churning took too long and it usually took bribes of the last one to churn being the first to lick the blades to finish the process.
Strawberries are now available year-round, imported from other countries with different climates throughout the year. Although I like the idea of being able to eat fresh strawberries whenever I want them, I miss the wonderful sense of excitement waiting for this wonderful, nutritious treat.
Since you can now buy fresh strawberries all year, why don’t you consider adding them to one of the thirty smoothie recipes in Flavorful Fortified Food – Recipes to Enrich Life?
Once home we sorted the red fruits by size and purpose. The best looking ones were placed in a basket in a shady cool spot to eat fresh for as short as they would last. Next came the ones to make jam with. And then, the best part! “who wants to make strawberry ice cream?” and the chorus of “I do! I do!” I drove down the hill for ice and salt while the older children prepared the berries, removing the stems, rinsing and slicing. Our recipe was simple, milk, sugar, strawberries. The churning took too long and it usually took bribes of the last one to churn being the first to lick the blades to finish the process.
Strawberries are now available year-round, imported from other countries with different climates throughout the year. Although I like the idea of being able to eat fresh strawberries whenever I want them, I miss the wonderful sense of excitement waiting for this wonderful, nutritious treat.
Since you can now buy fresh strawberries all year, why don’t you consider adding them to one of the thirty smoothie recipes in Flavorful Fortified Food – Recipes to Enrich Life?
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