Tuesday, July 2, 2019

Strawberry Season

This morning, before the humidity set in, the children and I went strawberry picking. Before going I carefully looked at my strawberry jam inventory and declared we did not need to pick quite so many berries as usual. We set out, only a few minutes later than usual, and even though we arrived 10 minutes after they opened there were at least 20 people in the field before we got there.

As it turned out, the picking was so good we filled seven quart containers (about 11 pounds) in a very short period of time. We munched on fresh berries and warm cider donuts, admired the bunnies and goats, and headed home.

After a college tour this afternoon (yes, we're in that stage now) we got home and I quickly made shortcake for tonight. Then I puréed two quarts of berries and made a batch of plain, traditional strawberry jam. Nice and simple. 10 jars in total, but two are half-cups.

The last thing for tonight is a strawberry soup, which will be served with take-out chicken satay and pad thai. About a quart of berries with 8 oz. mascarpone cheese, 1 cup orange juice and a generous squirt of honey, blended into a thick soup. Thicker than a smoothie for sure. Served chilled, it's a nice meal on a hot day and a good counterpoint to spicy food.

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