Barbara Kingsolver discusses the notion of being smitten with fresh fruits or vegetables in season in her book, Animal, Vegetable, Miracle. The beautiful strawberries that we eat here in Eastern North Carolina fit into this category of "smitten-worth" without question. Steve McLawhorn, who owns a local farm, Strawberries on 903 (also known as Renston Homestead), appreciates the worth of his "red to t
he center" strawberries when he told us during a recent visit that he would close his business before he stooped to growing those "California strawberries with hard white centers" when you slice them open. Nothing could be further from the truth with his the dead-ripe jewels gathered from his strawberry patch. They are red, and juicy through and through. I sliced the last two quarts of fresh strawberries gathered from his farm this past week and sealed them carefully away into zip-loc bags. Six cups of these succulent slices have been hidden away in our freezer. Later this fall or winter, they will remind us of the fresh berries that we'll wait until next spring to taste again.
he center" strawberries when he told us during a recent visit that he would close his business before he stooped to growing those "California strawberries with hard white centers" when you slice them open. Nothing could be further from the truth with his the dead-ripe jewels gathered from his strawberry patch. They are red, and juicy through and through. I sliced the last two quarts of fresh strawberries gathered from his farm this past week and sealed them carefully away into zip-loc bags. Six cups of these succulent slices have been hidden away in our freezer. Later this fall or winter, they will remind us of the fresh berries that we'll wait until next spring to taste again. 
1 comment:
Our local organic co-op grows berries that divinely wonderful. Han and I will purchase an extra quart and have a decadent snack on the way home from picking up our produce. :o)
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