I’m only getting the box of veggies from the farm every other week so this week I wanted to share a different “farm” experience with you. Just before the strawberry season ended, I was able to take my son strawberry picking. I had never gone picking of any sort before (at least that I can remember — my parents may have taken my sister and I apple picking once) so I was determined to do this with him. To locate a strawberry farm, I used www.pickyourown.org and clicked on my state. The site is a little busy visually, but it’s pretty easy to determine where you want to go and what is in season. My advice is to call ahead to make sure that the farm(s) you are interested in visiting have what the website says they have. I almost took the family to a place that didn’t have any more strawberries!
We drove up and my son asked, “Is dat strawberry flying?” I had a hard time explaining that one.
We walked along the rows.
My son was enthusiastic at first and enjoyed looking for strawberries.
But he faded fast in the hot sun. I don’t know how long we were out there, but it was probably less than 20 minutes.
My basket on the left and his on the right. He was so excited to eat them. I paid — they cost $3.80 at weighing — and we found a bench in the shade. While we nibbled, one patron commented, “The smaller, the sweeter.” When people brag about eating “real” strawberries, I get it now. They were delectable. Most of the berries were one half or one quarter the size of strawberries sold at the grocery store. The skin of the berries we picked offered no resistance to my teeth and just exploded in my mouth.
Later when we got home, I was happy that we had only picked a small amount because about 12 hours later the berries had already started to change. Some were still great the next day, but others changed color and generally wilted. They didn’t taste the same. It made me wonder how modern grocery stores keep strawberries fresh… *shiver* Anyway, they were perfect for baking! We made strawberry cupcakes the next day and strawberry bread the following day.
•1/3 cup olive oil
•2/3 cup sugar
•2 large eggs
•1 tsp. vanilla
•1-3/4 cups Bob’s Red Mill’s Gluten Free All Purpose Baking Flour
•2 tsp. baking powder
•1-1/4 tsp. cinnamon
•1/2 tsp. salt
•1-1/2 cups chopped strawberries
Preheat oven to 350°F. Grease 9×5-inch non-stick loaf pan or three mini loaf pans. Mix oil, sugar, eggs, and vanilla in large bowl. Add flour, salt, baking powder and cinnamon to egg mixture. Add strawberries last and stir. Pour into pans. Bake for 35-45 minutes, depending on the oven.
When the batter looked like this prior to baking, I was a bit nervous.
But they came out beautifully!
Next up? Raspberries, which will be in season in my area in August!