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The strawberries this year are from the farmers at Transplanting Traditions Community Farm.
These berries were picked fully ripe which means they’re wonderfully sweet and flavorful but will not keep as long as strawberries from the store. Eat them right away to capture their best flavor or store them in the refrigerator if you want them to last a few days.
To prep strawberries for shortcake -- or simply for eating over yogurt or straight-up whipped cream -- trim the stems and quarter or slice the berries. In a bowl, toss with a very light sprinkle of sugar (just enough to bring out the juices of the fruit) and a touch of lemon zest (use a microplane). Let sit or refrigerate until there’s some juice at the bottom of the bowl. Heaven.
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