Strawberries

It has been a wet, cool spring here in Maryland and the Gorman Farms Community Support Agriculture is going to get a late start…sliding from June 1^st into the 2^nd or 3^rd week of June depending on what happens in the next week or so. But ---- the strawberry season is going strong. CSA medium share members get a pint of strawberries free each day the farm is open for picking!

I’ve been twice so far. The picking is easy from the mounds although that means the path between the plants is lower and very muddy right after a rain….which was definitely the case the first time I went. The good news was that there were plenty of berries to pick and more left to ripen.

On both days I ate half the pint right after I got home! And then the rest the next day.

Aside from just eating strawberries just as they are – I love them in salads. My favorite salad so far has been arugula, quinoa, almond slivers, and strawberries….with an orange marmalade dressing (a little oil combined with orange marmalade). This is salad as dessert (but actually eaten as lunch)!

Next time I go – I plan to pick a bucket of strawberries and pay for the amount over the pint. As a CSA member we get a discount. I’m going to load up the freezer with strawberries to start of the summer.

Beautiful Food – March 2016

I am enjoying unadorned whole foods for snacks and realized that they have a beauty all their own. Walnuts with their convoluted surface. I always put them in a very small container so that I don’t eat more than a serving (1/4 cup).

Blueberries (partially) thawed from the freezer. There glistening purple color is quite a contrast from other foods.

Oranges are a day brightener both because of the beauty of their namesake color and their taste. I like to eat them standing at my kitchen sink watching the birds at the bird bath. I take off the skin before eating the pulp so I can chop the peel up to dry or include as extra peel in a batch of orange marmalade.

The is the time of year I begin to make the transition from foods I enjoy on cold days like soup (butternut squash curry with lots of topping: pumpkinseeds, broccoli flowerets, and a hardboiled egg) and

Breakfast for dinner (pancakes with apples cooked in cinnamon butter on top)

To foods that are best eaten cold – like the colorful spring leaves that have quite a mixture of green, purple and read leaves.

They are all part of the beautiful meals of March!