Strawberry Yields Forever

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.”

20130609. Strawberries, mint, garlic scapes, peas, and strawberry-mint simple syrup.

This morning’s yield: strawberries, grapefruit mint, garlic scapes out the yin-yang, a few peas, our first itty bitty cherry tomatoes, and the most amazing strawberry-mint simple syrup ever.

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.
20130609. Strawberry season is in full effect.

The only bittersweet part about our epic strawberry yield: give it a few more weeks, and it will be over until next year.

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!

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10 thoughts on “Strawberry Yields Forever

    • Oh, absolutely! Basically, I use the same simple syrup base for everything, then just add different herbs and whatnot. You put 1 cup water and 1.5 cups sugar into a pan, then add a nice little bunch of fresh mint and maybe 8 or so strawberries sliced up. You bring that to a boil, then simmer for about 10-15 minutes. Remove from heat, let sit in the pan covered until cooled slightly, pour through a strainer into a pretty bottle or other container, chill… then pour a tablespoon or two (to taste) in club soda with a little sprig of fresh mint as garnish.

      (I’m assuming that adding vodka to the club soda/simple syrup mix would bring this to a whole new level). 🙂

    • Ooo, and I almost forgot – the leftover strawberries you’ve strained out taste like pie filling! Don’t let ’em go to waste – make a strawberry sundae!

    • This spring has been amazing for berries in general down here! I asked “those in the know,” and they said it’s because we had such a cool, wet spring and no hard frost after everything started blossoming. I believe it – the mulberries and june berries are insane right now, too!

  1. Strawberry season is my favourite and it is in full swing over here right now! I’ve made strawberry simple syrup, but never with mint. I’m going to have to try that.

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