Look what we finally found at the Farmer's Market yesterday:
Local Washington Strawberries. I mean thank goodness we can pretty much get strawberries all year round here. But they are from Mexico, California or who knows where else which means they are never close to being picked straight from the bush and into our mouths. We really look forward to having them available from our local farms. But it's always a short window of time that we can find them.
These berries were picked 2 days ago and they taste amazingly sweet. They are so, so good. But that being said being picked fully ripe they really don't last long. Like a few days at the most.
But here's the thing we just had to buy a 1/2 flat because they looked and tasted so, so good. And it's only G & I and Sally Porkchop, who can't taste the delicious berries. So this is a lot of strawberries for us to eat in 2 days.
We need some help, what are we going to do with all of these strawberries? What do you do with fresh strawberries? Any ideas out there? We'd love to have your comment and tell us what you would do with a half flat of fresh local strawberries?
We can't wait to hear your ideas.
Freezer jam. I make a year's worth every year. We eat most of it, but I also love being able to pull a jar and give it as a gift. Last year I made strawberry curd and froze it. Super good in yogurt/granola, on scones or toast, etc. I'm pretty sure the recipe was from Southern Living - strawberry-lemonade muffins with strawberry curd.
ReplyDeleteThose look so good and Sally P. is as cute as ever!
I know jam is what we need to do, I'm just so intimidated by the time and mess of jam making. But it is what I really want to do. Thanks, I'll see if we can find it.
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