In May 31 issue, Russell County News
Chad Grider came by the newspaper office Wednesday with a selection of some really large strawberries grown by his neighbor, Eldridge Scales of Russell Springs.
Chad and his mom wanted to show off their friend’s green thumb for the red fruit, and we were impressed enough to snap a photo of the big berries.
This got us to thinking about all the fresh items that are now coming into season, and those ahead as the 2008 warm growing season continues.
Even more, our thoughts make our mouths water for the tangy sweetness of fresh strawberries. After all, who doesn’t like strawberries?
You can pick them off the plant and eat them raw, and you get a burst of sweet, tangy flavor. Or you can get creative.
The simplest recipe is to slice them into a bowl, sprinkle some sugar over the pieces and let it melt a bit, the add a bit of milk and take a spoon to the bunch.
By the time you’re done you often wind up with some strawbetty favored milk to slurp.
Of course, you can improve on that if you have a mind to. Toss in bit of sponge cake and you have the simplest form of strawberry shortcake. Pull a tub of Cool Whip out of the fridge to top it off.
But some folks put out real effort and make genuine strawberry shortcut from scratch.
With a flaky, crisp shortbread scone (essentially a sweet biscuit) sandwiching it and sopping up those juices, you have an unstoppable combination.
Pick up a warm shortbread biscuit straight from the oven, pop it open, scoop in some sliced sweetened strawberries, plop on some of the sweet whipped cream and you have a sensational way to enjoy this bounty.
Are you getting hungry yet?
Flaky, airy, light, summery, sweet, syrupy, creamy, fruity – just a lot of great, contrasting elements.
For a lot of ideas and recipes for these delicacies, you can find a lot by simply Googling “strawberry recipes” on the Internet.
Here’s a particularly good one: http://mikes-table.themulligans.org/2008/03/18/strawberry-shortcakes/
Strawberries may be the prime taste treat of the late spring and summer season, but we’re eagerly looking forward to all the fresh grown goodies shortly coming our way.