We have been picking our strawberries daily for a few weeks now; different varieties from our strawberry patch on the ground and our planters on the wood store.
Not just a handful here and there: bowls full of them. Last night’s harvest was over 700g in weight; the previous one about 750g.
We have already made strawberry muffins and strawberry sorbet from our fruit, frozen bags full for future batches of ice cream or sorbet and are eating masses every night.
I like to eat my strawberries as they come, at room temperature, unadulterated by sugar or cream.
But every now and then a freshly baked homemade meringue crumbled into the bowl with a splash of cream really hits the spot.