We're off to pick berries this morning. I'm sad to say the Fierri Brothers have closed their berry farms and the land is slated for development. However, Downey's Farm is still operating -- hooray! -- and they have strawberries.
Every year we like to fill our freezer with about 70 litres of berries to use in milkshakes, icy lemonade, and of course strawberry shortcake. This year I have a big crop of rhubarb, too, so no doubt there will be pies. And don't forget jam. Nature is kind to give us such an abundant source of vitamin C first thing in the spring after a harsh winter.
Have you noticed that the pairings that taste best are of things that ripen at the same time? Strawberries and rhubarb. Basil and tomatoes. Dill and cucumbers. Squash and pecans. Corn and beans. Of course, it's probably just that we like those combinations because they ripen together, and so traditionally our ancestors ate them together and we got used to the combinations. Now with people eating anything anytime from anywhere in the world, you can have unlimited combinations of foods. But I think the traditional, naturally-occurring ones are my favourite. You can't beat a good strawberry-rhubarb pie.