Last Saturday, Dave and I picked strawberries at South Coast Farms. The berries were red, the sun was shining, and combined we probably picked about 11 pounds. We've been eating the sliced and drizzled with cream, and I've been eating them every morning with cottage cheese, but I've got to figure out something to do with the bowl of bruised berries. Syrup? Ice Cream? Preserves? Whatever I decide to do, I'll have to act soon. Bruised berries don't last super long, even in the fridge.
What's odd about picking strawberries in March is that, on that same day, my friends and family were posting pictures of snow in New England. Living in SoCal sometimes feels like an alternate universe.