It is a really good year for strawberries and we are submerged in a sea of juicy pink ripeness. This morning I spent an hour in glorious sunshine, harvesting the bounty. We eat them whilst we pick, enjoy a handful of them on muesli and yogurt for breakfast. We eat them for lunch, a snack in the afternoon and with ice cream for tea. I puree them for the freezer to make mousse later in the year and to stir into porridge during the winter. Later today I will make up a batch of fruity frozen yogurt full of natural sweetness. If we could eat strawberries with gravy for dinner, we would. With such an abundant crop we don't even need to worry about the slugs and snails because there is plenty for everyone. Gardening doesn't get better than this.
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