To celebrate Papa Bird’s birthday this year, the four of us went strawberry picking again. Strawberries are in peak season and are super sweet. We picked a flat of strawberries and enjoyed them every which way in the week that followed. Here is a round-up of ways to celebrate strawberry season.
Susie’s Farm is still our favorite place to pick. The berries are organic and a super sweet variety (Albion.) The above flat was $36. We also met up with some of Little Bird’s friends since she was a little baby. My mama tribe has such a close place in my heart. We are all so busy these days, so it was nice to reconnect with a few.
My heart just about melted seeing Little Bird running with two of her friends… and “Littler Bird” chasing after them.
2. Strawberry, Dark Chocolate and Brie Grilled Cheese
Melt a little butter on a griddle or pan, add bread layered with thick slices of brie cheese, sliced strawberries, and shaved dark chocolate. Top with another piece of bread, flip and enjoy the messy, gooey, tangy warmth.
The farm stand at Suzie’s had par-baked flatbread from Sadie Rose, which made me think semi-homemade pizza would be an easy dinner. I didn’t yet have the strawberry jam made, but inspired by the recipe in the link, I cooked down a cup of ripe strawberries, balsamic vinegar and sriracha for the sauce. Yum!
4. Top and fill a cake with strawberries
Little Bird loves baking as much as me. For Papa Bird’s birthday we made a chocolate sponge cake with chocolate orange buttercream frosting. Can you guess how old he turned? The filling was strawberry jam and whipped cream. Other cakes just begging for strawberries: Baby Bird’s Healthy Smash Cake, and Tres Leches.
We took slightly sugared, sliced strawberries up to my sister’s along with shortcakes and cream. It was easy to assemble traditional strawberry shortcakes and a sweet way to celebrate my niece’s birthday.
For a slightly healthier take, try this parfait version which features vanilla chia pudding. If you are mindful of the sugar you add, it easily doubles as both breakfast and dessert.
Sugar helps fruit break down and get softer, but is not necessary for preserving. If you cook the fruit long enough, it will still get soft. You can also use honey, or another sweetener. Pectin isn’t needed, either! Using super sweet berries, all you need is a little lemon juice. This year I overcame my fear of my steam canner, and canned for the first time.
If you love the idea of adding home-fermented foods to your diet, green strawberry pickles are an easy way to start. My kids like them, too.
Here’s a bonus way to try them: Strawberry Salmon Salad with Green Strawberry Pickles.
Canning the pickles and jam is a classic way to extend strawberry season. Having produce preserved is a great way to enjoy produce at its peak all year round.
Littler Bird in a grape vine teepee at Suzie’s Farm
Tea and crumpets with strawberry jam
How do you like to enjoy strawberry season?
Please share your ideas and link your recipes in the comments!