A local restaurant is serving this. I’m going to make it at home, without the black garlic molasses.
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The season for June-bearing strawberries is winding down in the PNW. Despite less-than-ideal weather, we did OK growing this year. Here’s the tally:
3.5 gallons cut and sugared strawberries, frozen
6 c. strained strawberry puree, frozen
12 strawberry-rhubarb freezer pops,
8 servings strawberry shortcake
5 jars strawberry rhubarb jam
1 batch Serious Eats strawberry ice cream
1 small sour cream cake with strawberry sauce
Copious amounts eaten daily, either out of hand, by the bowlful, and/or with our morning yogurt.
If there was a shortfall, it was in the give-away category. In a bumper year, we typically give them away by the flat-full. Not so much this year, due to lower volumes. Also, our efforts to extend the season by growing in different micro-climates in our yard were successful – there was less of a waterfall, and more of a (relatively) slow drip, making it easier to stay on top of things
Next up – blueberries and cherries!
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How did you manage the micro-climates?
We have various hot-spots and cold(-ish) spots in the yard. South-side up against the house is hottest, north-side in cold-frames (or exposed) quite different. Cinder-block lined beds (hotter) vs. wood-lined beds (cooler). We’ve spread the strawberry plants over a variety of “climates”, and over the years noticed a notable difference in ripening time among them. While we don’t so much plan as to which bed will come in first, we do know that spreading them out among the different beds will give a faster (or slower) ripening time among them, depending on conditions, and thus extend the season over a longer period of time.
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