Nothing screams summer like New England’s June strawberries. It’s the beginning of our pick-your-own season but we don’t really pick them unless we take the grandchildren. Applecrest Farm is just a stone’s throw away where we can buy the juiciest berries already picked and waiting for us. With four acres of berries and a dozen varieties, we can’t go wrong!
It’s a short season and we’re taking full advantage. We’ve enjoyed eating them fresh but also with rhubarb in deserts, as a sauce over ice cream, with simple milk and sugar, and and in salads or a main dish such as the one below, grilled chicken salad with spring lettuce, roasted pecans, blueberries and juicy strawberries, that mister gardener made for us tonight. Deee-lish!
His dressing: 1/2 cup sugar, 1 cup veg. oil, 1/3 cup apple cider vinegar, 1/2 onion, diced, 1 teaspoon salt, and 1/2 teaspoon pepper…blended in a mini food processor for about 30 seconds. Oh so good!
The strawberries came from Applecrest Farm, but the lettuce keeps on coming right out of my small garden. I have several varieties growing in all of my containers whether it’s an ornamental container or tomato trough or some small herb containers. With our cool, wet spring, the lettuce doesn’t show any sign of bolting. We’re taking full advantage!
We are almost finished our current stash of strawberries but not to worry. Tomorrow is our town’s Farmers’ Market. I know we’ll see more of the juicy fruit at several of the farm stands. We’ll come home with strawberries and perhaps a few asparagus. Can’t wait.