Strawberry season is in full effect, y’all, and I think it’s safe to say that our strawberries have established themselves. Last spring, I planted four plants, and we got two strawberries. TWO.
This year, in our single 4’x4′ strawberry section of one of our raised beds, we have gotten almost more strawberries than we can eat. I say “almost,” because I really don’t think there is such a thing as “too many strawberries.”
So far, we have done the following with said strawberries:
- Eaten ’em up.
- Crushed ’em up with mint for some strawberry-mint water.
- Boiled ’em down with mint to make strawberry-mint simple syrup.
- Baked ’em up with a little sugar (“lazy person’s strawberry jam”) and spooned ’em over buttered bagels.
Note: I unabashedly stole the title of this blog post from Jonny Yuma, a cool dude back in Bloomington and all-around nice guy. It’s just so brilliant!