I saw something last week that made my heart flutter. (Okay, so I saw two things. One was THAT picture of Zac Efron. Um, hello??? Who's with me on that one?)
But the other -- more relevant to the topic at hand -- was the site of our local strawberry farm selling fresh strawberries by the roadside. (I choose to ignore the fact that I'm certain I was wearing a winter coat and driving through a cold rain when I saw them. Seriously Mother Nature. We. Give. Up.)
Strawberry season is one of my favorite times of year. Not just for the actual strawberries themselves, but because we typically take an annual U-pick journey to a local farm to pick 'berries. My kids, as I'm sure many of yours, aren't privy to too much farming and agriculture these days. I recall growing up my grandparents always had a garden. As a small child, I remember they even had a few horses and a goat. I wouldn't say they were farmers exactly... but they farmed. And that was enough to ground me in understanding the work that it took in planting, tending and harvesting your own food. For most kids today, it's simply a matter of reaching into a pantry and picking out the next box or bag. A think a little more picking like this would do us all a world of good.
If you find yourself lucky enough to pick berries this spring, you'll likely be saying to yourself "What should I make?"
Here's a favorite jam recipe that I ran on my old blog The Professional Palate a few years ago (forgive the picture... I was just getting started with my camera then). It's perfect over hot biscuits on a brisk spring morning, as the spread in an extra-sharp cheddar and arugula grilled cheese, or maybe even jarred and shared as a gift for a friend. It's so easy, you'll likely be making a batch to keep for yourself, as well.
For more ideas on what to do with seasonal strawberries, check out these recipes from my friends over at Cooking Light.
What about you? Do you have an annual U-Pick farm you visit each spring/summer?
(Not in the strawberry season of mind yet? ReDux kicks off today, so check out what my fellow ReDuxers are cooking. This month, we're sharing recipes showcasing our favorite hand-me-down kitchen tools. I'll be posting mine tomorrow. )
Take advantage of strawberry season and make a few jars of this Strawberrry-Cabernet Jam. Tweet this
- 2 cups quartered fresh strawberries
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- 2 teaspoons Cabernet Sauvignon
- Combine strawberries, sugar and lemon juice in a medium saucepan, and bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium, and simmer 45 minutes or until thick, stirring occasionally. Remove from heat, and stir in Cabernet. Cool to room temperature. Store in the refrigerator for up to a month.