Today’s pick, prepped and ready for sugaring and packing in freezer boxes.
We’re at peak garden strawberry. The processing line resembles something out of “I Love Lucy”, whereby the cutter (and the picker) are stuffing their mouths as much as possible, to keep things off the cutting line. 
Gorgeous.
I LOVE THIS SCENE! These two were brilliant together. 
Brilliant, Linda! I was thinking of the same scene while reading Munchkin’s delightful post. Now I can share it with the guys who live here.
That was/is my favorite scene from the entire series. 
Mine was Vitameatavegamin.
@mig - this looks amazing! I have to bring a gluten-free dessert to a friend’s house tomorrow night. Do you have a recipe? Thank you!
I didn’t use a recipe; I had all the components lying around and just made it up.
The rhubarb compote has to be made in advance, but it’s dead easy. You sprinkle some sugar (I didn’t measure, but more sugar than you’d use with berries for sure) over chopped rhubarb and let it sit on the counter for an hour, then put it all in a pot and cook it down, stirring a lot, until it’s mushy. You can add more sugar to taste, maybe some orange zest. Let it cool, then refrigerate. It firms up when chilled.
The berries were macerated in a little sugar for a couple hours in the fridge. I whipped some heavy cream and lightly sweetened it right before plating and serving. You can layer it however looks pretty.
Chopped pistachios between layers if you like, or just on the top if that suits.
Thank you!!! Looks fantastic!
@mig thank tov so much for the tips and concept! I made a version of what you described and eton mess and kind of winged it - layers of homemade meringues, lightly sweetened whipped cream stabilized with sour cream, and freshly picked strawberries slightly boiled with a bit of sugar. Absolutely fantastic - brought to dinner for friends w celiac
Wow those are beautiful meringues! I’ve never attempted them although I love the idea of Eton Mess!
Me too, I’ve been afraid to try. I’ve never even tasted one but I think I’d like it.
You’d love it! And meringues are easy - only bummer is that it was humid yesterday so my perfectly dry meringues were sticky to the touch when I went to serve them
I guess I have the right weather, living near the ocean, low 60’s here.
You can pop them back in the oven for a bit to dry them out if the humidity gets to them. I have some Cambro containers that I keep mine in and they are pretty much bullet proof , able to keep them in good condition for a considerable period of time.
I realize you were probably assembling away from your home, but I bet no one noticed either!! They look delicious!
Oh genius re back in the oven - do you remember what temp for how long?
Yes, assembled off-site! They were delicious!
I bake at 200*, so you could give that a try just until they no longer feel tacky. I make mega sized ones, so the timing will vary.
She’s perfect! I have a neighbor with a 4x8 bed of strawberries in her front yard, seemingly protected by lizards;
May 16th
Actually the long term resident recently died, and now her niece lives in here.
I thought you were talking about the long term lizard resident’s lizard niece for a moment. 
