My legs were sore this morning…from strawberry picking. I’m so out of shape.
We go berry picking every year at the Golden Earthworm Organic Farm on Long Island’s north fork. As you make the approach up the gravel driveway, you can’t help but sigh. You’re in the country. You can relax now. Put down your iPhone. The farm is situated on 80 acres of protected land only minutes from the Peconic Bay. There’s even a tiny sun bleached farm shop where you can purchase mouth watering produce. It makes for a great picnic spot.
Strawberries grow on the ground by the way (my dear cousin thought that they grew on a bush) and if you’re holding a 28 pound baby, this means one must SQUAT to pick them up. And squats I did a plenty. Roughly 8 quarts worth to be exact. Take that Jillian Michaels.
The soreness was worth it. I am now in possession of in season strawberries. No more flavorless, gigantor strawberries in this house. We are now enjoying sweet, succulent berries that are ruby red on the inside.
So what does one do with such a large stash of berries? The plan was to freeze some for smoothies, make jam and to eat plain. Today we are eating them with a drizzle of honey. The simple combination of strawberries and honey is really nice. Any kind of honey will work. In fact, orange blossom is a nice one to try (because we all have that laying around…). But the trusty old honey bear will do just fine. Let the strawberries and honey sit for a bit and the juices will form a natural, sticky syrup. Eat as you would a regular fruit salad or stir into greek yogurt.
- 1 pint of fresh strawberries
- 1-2 tb of your favorite honey
- Wash and trim your strawberries.
- Cut them however you’d like and pile into a large bowl.
- Drizzle over 1 tb. of honey and give it a mix. Add more honey to taste.
- Let the strawberries sit at room temperature for 10 minutes so the juices can form a syrup.
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