It seems a little odd to me that February 27 is National
Strawberry Day. Where I live, strawberries won’t be in season until June. The big, juicy berries in the stores right now have been shipped
from southern California or Mexico. I know it’s not very environmentally
conscious of me, but I can’t help myself. I bought several of these beauties just
yesterday. There aren’t enough to make jam, but I could make a fresh strawberry
pie. Some might get covered in chocolate. A few will decorate my oatmeal or
pancakes tomorrow. But most of them are destined to be a frozen treat. I’ll run
4 cups of hulled strawberries through the blender with 2 cups of sour cream, a cup each of cream and sugar, and a teaspoon of vanilla. Half an hour in my ice cream freezer,
and a few hours “curing” in the deep freeze, and we’ll have homemade strawberry
ice cream. In February!
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