One day, I picked a handful of strawberries.
The next day, I went out to the strawberry patch to see if I could find some more ripe, red deliciousness. My little glass bowl overflowed.
Just a few short days later, my counter was full of strawberries to process.
First, I pick off the green tops to reveal the white part I then cut out. I cut out the whites, rinse off the berries, dry them on a towel, then pop them into bags for the freezer. I froze them in four-pound portions, since that's what my strawberry preserves recipe calls for. I currently have two four-pound bags in my freezer awaiting the preserve-making process.
We picked so many berries over the weekend that we had Strawberry Shortcake Night last Sunday. I messed up the shortcake recipe, but they turned out okay, and turned out even greater when coupled with freshly whipped cream, vanilla ice cream, and my garden-fresh strawberries. Yum!
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