I took this photo of a couple of green strawberries today. I’m already drooling over what they will become in just a few more days.
When it comes to fresh fruits and vegetables, I’ve been a bit spoiled. I simply cannot enjoy a strawberry from the supermarket. Sure, they’re huge compared to the relatively small fruits that grow in our garden, but when it comes to flavor there’s no comparison. Our little strawberries get so red and so sweet, that any other strawberries just won’t do. Of course, the supermarket strawberries are at a disadvantage. They have to travel many miles from the field to the store, and they can’t be picked at their ripest or they won’t survive the trip. Our strawberries travel less then a hundred yards from the garden to the kitchen — or two feet from the vine to my mouth! There are a lot of good reasons to grow at least some of the food we eat, and the wonderfulness of ripe strawberries is usually at the top of my list (later in the season it’s ripe tomatoes).
Sometimes we get too many strawberries to eat while they’re still ripe, so my mom will turn them into jams and sauces to be enjoyed later. A household favorite is strawberry-rhubarb sauce over yogurt.
I can’t wait!