They came and went in a flash. Not gone entirely, I suppose, as late varieties still linger at the markets, however when I pulled up at my local U-Pick I was told the strawberries were finished. That was the beginning of my raspberry picking adventure, and another story altogether.
Before the season was over, I did manage to get a few berries tucked away for winter, with the help of Mateo, who washed and drained the lot. He is most enthusiastic about this summer berry, and couldn't care less about the rest.
Not all the berries went into the freezer; we made sure to feast on them along the way.
First up was a creamy, dreamy strawberry-buttermilk lassi: berries, ice, buttermilk, a sprinkling of sugar unless you like it tangy. Blend. Drink.
There must be roasted strawberries each season, jarred up in their own juices and frozen. For crepes. For cornmeal pancakes.
On they day the strawberries were roasted, I tucked several into a panini along with fresh basil and a few squares of chocolate. Summer lunch at its best.
Ice cream was made, strawberry-sour cream ice cream, at that. Two little boys pulled up stools and watched the pink cream freeze and take on shapes.
It was so good, I made two more batches that week.
And of course, jam. First a Honey-Strawberry Jam, then a Strawberry-Rhubarb Orange Jam from the new Food in Jars cookbook from Marisa. It will go down in history as the very best straw-rhub jam I've ever made, with its perfect consistency and balance of sweet and tart.
Strawberry season may be over, but I'm still canning. It's Canning Week over on Simple Bites, kicking off with Sweet-Cherry Plum Jam, and continuing with Marisa's sultry Peach Barbecue Sauce. Come join the party.
What are you doing with summer berries?