Strawberry Season

We are winding down on the strawberry season. It's been cool (except for one nasty hot week), and that seems to prolong the season. We only have 2 short rows of berries, but they have produced well this year. Last picking we harvested 16 quarts.

We have to share a bit with the birds, as they love sweet, ripe fruit. We place these noise makers (made from stakes, twine and aluminum pie pans) throughout the patch, which helps a little. Mostly we just learn to cut away the part of the berry that is bird pecked.

When picking strawberries, you really have to get up close and personal. They try to hide from you. Any ripe (or overripe) berries you leave behind will turn nasty by the next time you pick. We typically pick even the yucky ones and throw them out of the patch, to avoid the spread of rottenness.

My favorite food in the whole world is fresh strawberry shortcake.

Here's the recipe for the shortcake:

1/2 cup sugar

1/2 cup shortening

2 eggs

1/2 tsp. salt

2-1/2 tsp. baking powder

2-1/2 cups flour

generous 3/4 cup milk

Cream sugar and shortening. Add eggs and continue to cream. Add salt and baking powder; mix well. Alternately add flour and, milk, beating until smooth. Bake in two 8" round greased pans or one 9" x 13" greased pan for about 20 minutes at 400 degrees F.

Serve warm, with mashed strawberries, sweetened to taste. Add whipped cream, if desired.