June 17th, 2019 — Full Strawberry Moon

Full Strawberry Moon

If you’re trying to incorporate eating fresh, local and seasonal into your life now is the time for strawberry picking.  We went Friday to our local U-Pick farm and in an hour picked enough fresh, juicy berries to last us all winter; if we’re careful how often we go to the freezer and grab a bag.

It was a beautiful day to be out working, the sun was out for a change, ground was dry and there was a nice breeze.  People brought their kids along to help. What a great way to introduce your kids to where food comes from, it comes when you go out and with a bit of effort, bring it into your home.

You can get fancy with strawberries and can preserves, jams or jellies but we just rinse, dehull, slice and add a bit of sugar before we ladle them into quart sized bags and lay them flat in the freezer.

We’ve been feasting on strawberry shortcake made with fresh, hot biscuits.  Biscuits are easy to make and taste amazing compared to the ones that pop from a can.  I’ve had shortcake for breakfast, desert, seconds on desert and now this morning, strawberries will top our pancakes.

Next up will be blueberries and we’ll go spend a morning before the day heats up picking berries.  Frozen blueberries eaten on a hot summer day are the best treat ever. They’re even easier than strawberries; no hulling, slicing or sugar needed, they go straight into the freezer after a quick rinse.  We’ll have blueberry pancakes all winter, blueberry muffins, and just plain straight berries when a snack is called for.

Grab the kids and some empty bags and head out to your local U-Pick farm and start a terrific food tradition of your own.  Candy

Biscuits

2 C. Flour

1 Tablespoon Baking Powder

1 teaspoon Salt

1/2 cup or 1 stick of cold butter

2/3 C. Milk – any kind

Mix dry ingredients together, cut in butter. Add milk.

Roll out onto floured board and cut with floured biscuit cutter or drinking glass.

Let rest on ungreased cookie sheet while oven warms up to 400 degrees Fahrenheit.

Bake 10 minutes until a lovely golden color.

Top with fresh picked strawberries.

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