It’s strawberry season at the farmstands. In the midwest, the cold spring made it late, but it’s here now in all it’s berry-tart glory!
Check out our recent loot:
Strawberries don’t last long, so if you can’t get to your recipes within a day or two, process the berries, pop them in plastic bags and freeze them. I like measuring them in 4 cup bags and 8 cup bags, which aligns usually with jam and pie recipes. Freezing buys you months to use them. I sometimes mix them in other late summer fruit jams, and I have to wait for those to be ready. So freezing strawberries until my peaches and nectarines come in is the best way to keep your farm fresh vibe in your kitchen.
Below are my favorite recipes featuring strawberries:
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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