Strawberry season: so short, but so sweet!!

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A delightful concoction of strawberries, agave nectar, lime juice, and silver tequila. Que bueno!

 

Strawberry season in Virginia lasts all of about six weeks. In the past, I would always get my fix by going to pick a few batches at a local berry farm. This year was different, since the backyard crop I planted last spring has just EXPLODED over these past few weeks. I have been picking big bowls of berries on a daily basis. This is great, of course, but then the question arises: what to do with all of this? Fresh strawberries don’t last long, so I knew I had to get creative.

So far, I have dehydrated them, frozen them, and given some away. I’ve made strawberry cupcakes, jam, and smoothies. I’ve put them on salads and made margaritas (the best I’ve ever had, incidentally!). My husband made a fantastic strawberry shortcake the other night. We even fed some to our chickens to see how they liked them (quite well, actually).

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I even pureed some strawberries into the icing!

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Spinach, strawberry, and toasted pecan salad with vidalia onion dressing. 100% vegan and 100% awesome!

Never before have I had to find so many ways to prepare one single type of food! I’m glad I did, though, because it’s taught me how to enjoy my favorite fruit in so many different ways. Now if you’ll excuse me, I have to go pick more strawberries.

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