I am a strawberry fiend. I love them just about every way: in fruit salad, with ice cream, yogurt, short cake, pancakes, lemonade, and baked with rhubarb. I like them fresh, frozen, stewed, freeze-dried, and baked. We serve them at special occasions. Strawberry short cake is always my birthday treat. At our wedding we served strawberries in spinach salad and also dipped in chocolate. As far as I’m concerned, there is no such thing as too many strawberries.
David’s grandmother is also a strawberry enthusiast and this is a huge bonding point for us. She has strawberry prints, strawberry light switch covers, strawberry pillows, and other strawberry items all over her house. I like to add to her collection — we’ve gotten her strawberry decorated drinking glasses and, of course, chocolate covered strawberries. Whenever I get a new catalog in the mail or discover a great online shop, I always check for strawberry items. This is exactly my kind of quirky.
You can imagine my delight that strawberries are now in season. We buy them in bulk every Wednesday and Saturday at our local Farmers’ Market. Organic, sweet, juicy, and so delicious.
Ah, I love springtime in California.