People, summer is here.
I’d thought it was here last week when stores were stocking “Ontario” strawberries, but after getting them home and eagerly tearing into them… those turned out to be pretty much the same as the jumbo, white-hearted berries we see around here all winter. No summer there.
This week, however, Maria had the brilliant idea to hit up a local berry farm early one morning before work. (The farm in question opens at 7:30, and we figured this way we could avoid the weekend rush. Brilliant, I tell you!) We arrived (third car there!) and were soon
snacking picking our way down the rows. Replete with 4L baskets (and in my case rhubarb, because I barely got to eat any of the last batch I bought), we were both home well before 9am. Huzzah!
I already know what I’m making with my plunder (or at least, that portion of my plunder that avoids being eaten straight out of the basket): a repeat of the glorious lemongrass jam Luisa brought to my attention last year (or the year before?), and something new this year for me, a strawberry-serrano jam.
I couldn’t resist getting started on something right away though, so the berries pictured above? Are now these:
I know, right? Finally, a use for my quart jars! I may well regret the decision to eschew the ziplock bags later on in the year, but given the structure of our freezer, the vertical-ness of the jars is actually quite helpful. Also: cute! I am ridiculously excited at the prospect of snacking down on “in season” strawberries later on in the year. (I’d like to say “winter”, but chances are good I’ll be done with these by mid-August. Huh. Maybe another early-morning picking session is in order next week.) I probably wouldn’t “waste” these on a baked good, but for something like late fall strawberry ice cream? Perfect!
We’ve got a busy couple days ahead of us, but I am hoping to sneak in the jam-making around our planned activities. With that in mind, I’ve already got this going on in the fridge…
…and this time, I won’t just bake it into a cake to be devoured by hungry women. Where last year’s over-gingered preserve was blueberries, I’ve decided that this year, since I’m destined to eat any “[blank]-ginger” jam myself, it might as well be something The Boy doesn’t like anyway! So when we get back from a friend’s get-together tonight, I’ll throw some ginger in with the rhubarb pieces, and hopefully I’ll be able to sneak in some quick stewing in the morning. If not, it can always sit in the fridge a little longer…
Hurray for summer!