I know what you mean about the excitement of the first strawberries in France 🍓 I saw them at the farmer’s market yesterday and they looked so juicy and delicious. But they were priced at 10 euros for a handful, so I thought I better try to hold out just a bit longer or I’ll go broke!
In Oregon, known for its berries, the season is much later but we do haved imported strawberre\ies from the south or greenhouses It is the hot days and cool nights that make our berries so special so I prefer to wait but my hysband was swayed by the sight of the bright red berry and brought snoe home I amended them with a few dashes of Grand Marnai and a tabs. of sugar It helped
I love those first strawberries in France! I got y wallet pinched once in a market near/in Cahors as I was too busy eating the first punnet to pick up my wallet having paid!
I had some gorgeous Louisiana strawberries in New Orleans last week - what a treat! But I had to traverse 6 states and the length of the Mississippi to glimpse of what we won't taste until June in Minnesota!
I love the different varieties of strawberries that come and go over the season. Sadly, in Australia, we usually get just strawberries, often white in the middle and quite tasteless 😞
Those look so lush, Kate. Here in the U.S., people's expectations of strawberries have been distorted by Driscoll, the company that supplies virtually all supermarkets with year-round strawberries. They are as big as apricots, white and pithy inside, no juice and absolutely no flavor. Unfortunately, people now want giant strawberries all the time. My fondest memories of strawberries go back to my childhood in New Jersey, when our dad would take my sister and me to the annual strawberry festival in our town, usually the first weekend in June. The berries were small, deep red, and juicy, and they were served with angel food cake and a scoop of ice cream.
I've always preferred my strawberries very ripe, some would say over-ripe. I never quite knew why, but you've explained it perfectly here. Since I'm not a foodie or a cooking professional, I'm now going to quote you as an authority when someone asks why I'm putting sugar on a firm new strawberry -- people where I live don't do that, you see.
I know what you mean about the excitement of the first strawberries in France 🍓 I saw them at the farmer’s market yesterday and they looked so juicy and delicious. But they were priced at 10 euros for a handful, so I thought I better try to hold out just a bit longer or I’ll go broke!
In Oregon, known for its berries, the season is much later but we do haved imported strawberre\ies from the south or greenhouses It is the hot days and cool nights that make our berries so special so I prefer to wait but my hysband was swayed by the sight of the bright red berry and brought snoe home I amended them with a few dashes of Grand Marnai and a tabs. of sugar It helped
I love those first strawberries in France! I got y wallet pinched once in a market near/in Cahors as I was too busy eating the first punnet to pick up my wallet having paid!
Les fraises sont comme des bijoux !
I had some gorgeous Louisiana strawberries in New Orleans last week - what a treat! But I had to traverse 6 states and the length of the Mississippi to glimpse of what we won't taste until June in Minnesota!
My favorite—strawberry shortcake w/ whipping cream!
So excited for the first fraises! Just four more days until we get to taste france once again. Saturday is market day!
I love the different varieties of strawberries that come and go over the season. Sadly, in Australia, we usually get just strawberries, often white in the middle and quite tasteless 😞
Those look so lush, Kate. Here in the U.S., people's expectations of strawberries have been distorted by Driscoll, the company that supplies virtually all supermarkets with year-round strawberries. They are as big as apricots, white and pithy inside, no juice and absolutely no flavor. Unfortunately, people now want giant strawberries all the time. My fondest memories of strawberries go back to my childhood in New Jersey, when our dad would take my sister and me to the annual strawberry festival in our town, usually the first weekend in June. The berries were small, deep red, and juicy, and they were served with angel food cake and a scoop of ice cream.
There's nothing like a fresh, juicy strawberry.
I've always preferred my strawberries very ripe, some would say over-ripe. I never quite knew why, but you've explained it perfectly here. Since I'm not a foodie or a cooking professional, I'm now going to quote you as an authority when someone asks why I'm putting sugar on a firm new strawberry -- people where I live don't do that, you see.