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Strawberries are in! I wait all year for this time.
I remember as a second grader and visiting my friend Michelle. Her family had rows and rows of strawberries in the backyard. On sunny summer afternoons, we’d pick them, then dab them in brown sugar while we sat at the picnic table.
In Farmers’ Markets of the Heartland, I wrote about Lloyd Nichols, whose array of strawberry varieties made me woozy with memory.
And in recent years my friend Peter of Seedling Fruit inspired all sorts of ways to serve up the luscious strawberry, which you may know is the only fruit with the seeds on the outside.
It’s important to stay up on your berry trivia.
But trivia aside, I invite you to join me in a few indulgence strawberry recipes from my archives.
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Strawberry bourbon sundaes
Strawberry bourbon sundaes, an impeccable combination in my opinion.
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Orange-spiked sabayon for strawberries
Orange-spiked sabayon for strawberries, a perfect way to use your golden-yolked farm eggs.
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Strawberry shrub soda
Strawberry shrub soda, oh-so-elegant with or without vodka.
And then there’s als Strawberries with cabernet syrup, Strawberry skillet cake and Strawberry thyme jam. Oh my.
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And then there’s strawberry jam topping for pancakes.
These recipes are great if you have any left. I always need to hide a few quarts until I can get into the kitchen.
A little tip:
Rinse berries just before using. They’ll get mushy and deteriorate if you rinse them straight from the market.
Are Facebook, Twitter or Pinterest friends? Photos and recipes by Janine MacLachlan, www. RusticKitchen.com. All rights reserved.