strawberry fields

strawberry pickingJune in New England is strawberry picking time and many farms offer a “pick your own” option.  Our family now has a strawberry-flavored tradition after the last day of school, when we head out to a local farm to pick berries.  Eating those (few!) juicy strawberries while you pick is a moment to be treasured as the natural sugars of the living plant are still coursing through the fruit.  After we depart the fields, we stop to pick up heavy whipping cream and biscuit ingredients.  The rest of the day is spent making Granny’s biscuits and whipping the cream for homemade strawberry shortcake.  Mmmmm…the taste of the beginning of summer! -n

3 Responses to strawberry fields

  1. Land’s Sake in Weston is one of our favorites.
    http://www.landssake.org/

  2. I was going to ask the same question. I’m psyched to check out Land’s Sake. Thx.

  3. Update: We picked on Saturday morning, and Saturday afternoon we made Granny’s biscuits. If you are like me, you didn’t grow up a biscuit maker, and probably don’t have a recipe handy. So I thought I’d share Granny’s (my mother-in-law), which is the gold standard in our house. When we were visiting, she’d make a batch daily.

    Mix dry ingredients:
    3 c flour
    6 tsp baking powder
    ½ tsp salt
    ¼ c sugar
    ½ c shortening

    In a cup, mix:
    1 egg
    1 ⅓ c milk

    1. Add wet mixture to dry mixture and combine.
    2. Roll out dough to about ½” thickness and use a round cutter (we used a glass about 2-1/2” in diameter). A little extra flour on the rolling pin and your hands helps.
    3. Using a non-stick cookie sheet or greased pan, bake at 450°F for 5 minute, and then 425°F for about 5 more minutes. Keep an eye on them: when they start to brown, like the color of a perfectly toasted marshmallow, they’re done!

    We cleaned and mashed the strawberries, whipped the heavy cream, and put them in a fresh cut open biscuit. Delish….! -n

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