2013 is off to a later start, but the fruit that we are getting is tastier than I remember. We got up early this morning and drove out to Hollin Farms in Delaplane, VA. It is just a bit more than an hour drive from our house, but such a beautiful drive that we don't mind taking multiple trips out there, beginning with strawberries today! We each got a flat and decided just to pick until we were sick of picking or until the boxes were full, whichever came first. That ended up being just a bit over 20 lbs.
Then a spent the rest of the day sorting, cleaning, washing, jamming, and freezing! I put up (love that quaint phrase) nine pints of honey-sweetened jam and seven quarts of whole berries in the freezer. There are another three quarts or so that were less than ripe sitting on the counter, and another quart that I held back just for us to enjoy.
Tonight we had a few of them as grain-free, lactose-free, and refined sugar-free strawberry shortcakes.
The cake is an almond flour, honey sweetened cupcake and the cream is whipped coconut milk. I haven't quite perfected the technique yet, but it was delicious.