Strawberry Fields Forever

  StrawberriesStrawberry fields forever.   It sounds like a strawberry lover’s dream, but fortunately the science of greenhouse genetics has come up with a new strain of strawberry plant which bears fruit for four months – June, July, August and September.   Last year I planted two of these ever-bearing varieties which produced enough berries all summer to garnish a salad,

salad on plate
Mandarin salad with raspberry vinaigrette

and provide the odd nibble, both for me and the birds. 


I think the birds feasted, whereas I was more like Emma of Jane Austen fame, the pleasure was in the anticipation.   (see literary postscript below

Although the farmers markets are now full of gorgeous red berries,  Market Strawberries there is a certain satisfaction to be had in growing your own or in visiting a farm to pick your own fruit, plus it is certainly cheaper.    The farm outside town sells quarts for $6 versus $2.50 to pick your own, a significant savings if you are buying enough to make jam or freeze.  

Strawberry Field

       I remember going strawberry picking when I was a teenager, (long past the age when helping out was fun), and then spending a couple of hours at the kitchen table hulling the stems before my mother would place them in freezer bags.   We always had a long freezer at one end of the farmhouse kitchen, a freezer so vast and deep that if you tried to get to the bottom of it to find the last roast or bag of corn you might topple in.  Every summer those berries would go in the freezer and the next summer they would get thrown away.   I remember my mother making a strawberry shortcake in the winter exactly once and nobody liked it because the berries were soggy, but there is a vast difference between fresh and frozen soggy.    

        Our farmhouse strawberry shortcake was not like any of those anemic-looking store-bought cakes or biscuits garnished with a few berries.   My mother would start with a golden cake mix, (never white), baked in a long glass pan, and then crush a big bowl of berries (leaving some whole) with a bit of water using a potato masher, adding sugar to taste.  

When it was served you would cut your own size of cake, crumble it up, and then the bowl was passed around with a big spoon and you would ladle on a generous portion, certainly enough to make the cake soggy and wet with berries and juice.  Whipped cream was optional.   I still make my strawberry shortcake this way.   Guests who were not used to this old-fashioned version might find it a bit odd but in retrospect it was more like a trifle.

     I had a wonderful homemade strawberry trifle last week at a church dinner and nothing beats homemade, but if you want a quick alternative just layer the leftover cake and berries with store-bought vanilla pudding cups (instead of custard) and garnish with whipped cream (from a can but scratch would be divine).    It makes a nice easy desert plus it gives me an excuse to use my Downton Abbey thrift shop crystal goblets. 

Strawberry Trifle

Strawberry Trifle

I made a non-alcoholic and an alcoholic version, adding some brandy to the bottom layer of cake to make it soggy, and it was very good indeed.  

Strawberry Jam

      Last summer I made strawberry freezer jam for the first time (as part of my Jamfest frenzy), and into the freezer it went, where it still resides and will soon be thrown out……it must be genetic!    

       I am trying to be more conscious of food wastage, as studies show we throw out a quarter of the food we buy, but a fresh strawberry is such a wonderful thing and the season so short I think we can be forgiven for being extravagant in our stock-piling.  StrawberriesIs there really any comparison between a fresh picked berry and those berries the grocery stores pass off as the real thing the rest of the year – tart, tasteless and hard and pulpy inside to withstand shipping.        

      Still on the rare occasion I need jam for scones I can easily buy a good brand of strawberry-rhubarb jam from my friend’s shop.  strawberry rhubarb jam

       I did however make a fresh stewed strawberry-rhubarb preserve this year,Strawberry-rhubarb compote

equal cups of strawberries and rhubarb, with a tiny bit of water plus sugar to  taste, cooked down to a soft texture on medium heat, which I keep in the fridge and mix with vanilla Greek yogurt, because with all the varieties of yogurt available why don’t they make a strawberry-rhubarb flavor.   

Literary postscript:  Jane Austen’s Emma wherein Mr. Knightley has issued an invitation to Donwell Abbey, “Come and eat my strawberries: they are ripening fast.”…..”Mrs. Elton, in all her apparatus of happiness, her large bonnet and her basket, was very ready to lead the way in gathering, accepting, or talking — strawberries, and only strawberries, could now be thought or spoken of. — “The best fruit in England — every body’s favourite — always wholesome. These the finest beds and finest sorts. — Delightful to gather for one’s self — the only way of really enjoying them. Morning decidedly the best time — never tired — every sort good — hautboy infinitely superior — no comparison — the others hardly eatable — hautboys very scarce — Chili preferred — white wood finest flavour of all — price of strawberries in London — abundance about Bristol — Maple Grove — cultivation — beds when to be renewed — gardeners thinking exactly different — no general rule — gardeners never to be put out of their way — delicious fruit — only too rich to be eaten much of — inferior to cherries — currants more refreshing — only objection to gathering strawberries the stooping — glaring sun — tired to death — could bear it no longer — must go and sit in the shade.”

My sentiments exactly.   34 C today or 40 with the Humidex….Strawberry Field




8 thoughts on “Strawberry Fields Forever

  1. rhc55 says:

    Who doesn’t remember the great strawberry-picking picnic in Emma? I studied the book at school when I was 17/18 and loved it. I too have childhood memories of hulling strawberries – my mother was an obsessive strawberry, raspberry and blackcurrant grower (along with her favourite vegetables) and we four children were forced to clean the fruit all summer-long. Strawberries we ate mashed with sugar and cream, which would still be my favourite way of eating them but I conform to the rest of my family and eat them whole.
    Your recipe for rhubarb and strawberry sounds good and I must make it, though in he UK the main rhubarb season (at least for locally-grown and so the best) rhubarb is usually over just as proper strawberries start and I agree the imported ones we get all year round do not taste as good. Perhaps for the preserve one wouldn’t taste the difference? I shall give it a try. Make jams, jellies and marmalade is one of my favourite hobbies.
    What is a Downton Abbey thrift shop? Sounds intriguing. I must confess, though I loved DA at the start, the story-line lost it’s way somewhat and I feel they made just one season too many. Better to have finished on a high. My husband and I even went to a DA Help the Heroes day at Highclere Castle, the setting for DA, and we met a lot of the cast. I collected a number of signatures from them on a postcard of the castle which I gave to Chomeuse, who also loved the early series and who was by then already in France. Hugh Bonneville and Jim Carter were particularly lovely. It was a great day out.

    Liked by 1 person

    • thehomeplaceweb says:

      Good to hear from you! I hope you are enjoying the summer. By DA thrift shop glasses I just meant I went through a fancy crystal phase inspired by the series and scooped up some cheap glasses at the local thrift shop. (I had given away whatever crystal I had years ago as it was never used). I loved the series and thought the last year was the best, but it ended perfectly, so I hope they do not try and bring it back as a movie, it’s done. I envy you your day out at DAbbey. I entered a contest that Masterpiece had on with a trip to DA but alas did not win. I had actually thought the strawberry scene in Emma was part of the Box Hill picnic but they are on different days – I need brushing up on my Emma. It’s peak peach season here so yesterday I made two batches of freezer jam and one of the old boiled method – my 92 year old mother helped peel the peaches and enjoyed that – she has lots of memories of canning!


  2. lindasschaub says:

    I’ve never been berry picking – they have a place you can go here in Michigan but it is nowhere near me. I remember I bought some luscious-looking large strawberries one time at Meijer grocery store. I took them downstairs as it was very warm and the A/C was on and you could chill meat down there and fridge was filled with salad ingredients. Went downstairs to retrieve them not even 24 hours later and they were hairy! Your strawberry treats look good Joni and I like your Downton Abbey glasses.

    Liked by 1 person

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