Strawberries are here. About time, right? I do feel like this harvest season has been a bit off. Usually I’m able to find a couple of farmers selling fresh local strawberries by Memorial Day. Though this year it seems that last weekend was the first opportunity. Luckily, they’re a fruit that linger. I can recall still getting strawberries after July 4th last year in my CSA.
Admit it. If you’re a strawberry fan, you’re buying them by the bushel right now. Savoring sweet local strawberries in any form you can conceive of–muffins, pies, salads, soups, shortcake, crumbles. But what happens after strawberry season? Sure, you can turn them into jam. But what if you’re not looking for a huge drawn out process. What if you have a fear of boiling water baths? You could freeze them. That’s easy enough. Though a bit boring. The only logical option is to move to condiments.