I went strawberry picking with my sister-in-law and my nephews this week and picked over twenty pounds of strawberries. (And I probably would have picked more if my nephews were a little more interested.) It always seems like such a good idea at the time. But then, of course, I have to come home and do something with them.
So far I've managed to make strawberry sauce, from the
Ball Complete Book of Home Preserving, which is delicious. I made it to add to plain yogurt, but I'm going to have a hard time not putting it on top of anything it could possibly go with. (That was fun--I chose an 85 degree day in my non-air conditioned house to can something that requires constant stirring of a boiling pot for fifteen minutes.) And I made a cold-process strawberry shrub. (Thankfully, no stove required!) Shrubs are amazing and so
easy to make. I highly recommend mixing one up. I normally make non-alcoholic drinks with shrubs by mixing with sparkling water, but I'm going to try some cocktails with this batch. I've also
frozen a bunch of strawberries for later use, but I still haven't quite figured
out what I'm going to do with the rest that are in my fridge. I was
originally planning some strawberry rhubarb jam (with our own out-of-control rhubarb,) but I haven't gotten around to
that yet. Maybe today.
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| there were two of these |
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| cut up and ready to go |
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| strawberry sauce |
