Strawberry 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,

- 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,
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.

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
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.

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.
Is 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. 
I did however make a fresh stewed strawberry-rhubarb preserve this year,
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….



The house was on the outskirts of a small town, which must have been farmland at one time due to it’s deep lot and wide expanse of front lawn. Being a novice gardener and knowing next to nothing about flowers, one day I decided to stop and inquire what kind of shrubs they were. 
I never went back in the fall to dig them up, but the next time I was at a nearby nursery I asked the owner for some peony bushes just like Mr. Peony Lane’s. She was familiar with the house, so I requested one medium pink and one darker one, expecting to wake up to a riot of color in the spring.

Postscript: Should you wish to take a walk down peony lane, the video below was taken this past June while driving through the town. (It is my first time posting video so it may or may not work, so I posted lots of pretty pictures). Lest you think I am the kind of person who randomly invades other peoples property, I only ventured a short distance up the lane and tried to focus on the bushes using the zoom lens. I considered knocking on the door, but my initial visit was ten years ago, and I wasn’t sure the elderly man still lived there, plus I had my mother in the car who was tired from an afternoon out. It was a lovely early June day, sunny and warm but with a nice breeze, the kind of day you wish would stay all year. It was cool under the shade of those giant trees – peonies like sun, but will tolerate light shade – a perfect vista of a summer day. Maybe next fall, I will take a shovel and go back….


So needing more space, last fall I bought three more raised garden beds at the New England Arbor Charity sale (75% off, $25 each) and after dumping seventy bags of $1 dirt and compost into them, they were the regular price. Never underestimate how much dirt a 4X4 square can hold, or how quickly it can settle.
I placed them in the sunniest spot in my yard, but the aroma of lilacs in the back corner is an added perk. 
Hopefully, they will regrow after, but I intend to fill in two of the other squares with some more in a few weeks to stagger the crop. 

My dad never grew potatoes, perhaps lingering ancestral memories of the Irish potato famine, so I have no experience with growing potatoes. Maybe I will get enough for a potato salad? 







Odds are it will end up neglected but I’m having visions of Heathcliff and the moors next spring…..
which almost always put on a glorious show, although they can be very late in the year, (see 






















but the squirrels have great fun transplanting them and they eventually end up lonely as a cloud. 





It doesn’t seem to matter how early I plant them, this year in mid-May, but they never bloom until September. Along with the dinner plate hibiscus, they are usually summer’s last hurrah. 


I had bought 3 different types, cherry, Roma and beefsteak, and planted them in half of the planter box as the other half was taken up with two strawberry plants
(which did well and provided berries for salads all summer), and lettuce, romaine and leaf , (which also did well). How lovely to be able to go outside and just pick just what you needed for a salad, instead of buying at the grocery store and throwing half of it out a week later. I also stuck a 

Luckily my neighbour took pity on me one day and thinned the tops (which is supposed to concentrate the plant energy in the fruit), and staked them for me, to let the sun in.
A few weeks after that, I had a bumper crop. But then what to do with all those tomatoes? There are two types of people – those that love tomatoes and usually grow their own – and the rest. Luckily I managed to find a few neighbours to share some of the bounty with.
Still there is something memorable about the smell of a fresh picked tomato, so maybe next year, I’ll try making spaghetti sauce – send tried and true recipes if able, light on the spices please. 