I had a total of 10 quarts of berries on-hand after I included the ones that I picked up from the farmer's market earlier in the week before this adventure. Those berries were leftover from the strawberry-rhubarb preserves that I made and have been eating with my morning breakfast ever since because it's that damn delicious.
It may sound like a lot, but I assure you: Not a single strawberry went to waste. A small batch of strawberry-balsamic jam was up first followed by strawberries packed in syrup, using up every single berry that didn't otherwise end up in my mouth during the washing and chopping process.
A few weeks ago, Steve and I went on an impromptu strawberry-picking adventure to Grim's Orchard and Family Farms in Breinigsville, PA. We visited the farm last year for pick-your-own apples and pumpkins, which was a lot of fun, and decided that we would go back for strawberry-picking as soon as the season came around.
Steve picked strawberries when he was younger, so he was an ol' pro at it. We ended up hauling home a whopping 10 lbs of strawberries for about $25 -- not bad at all for some of the sweetest, ripest strawberries I think I've ever put in my mouth.
Of course, Steve was tasked with the all-important job of carrying our harvest, too. ;)
I had a total of 10 quarts of berries on-hand after I included the ones that I picked up from the farmer's market earlier in the week before this adventure. Those berries were leftover from the strawberry-rhubarb preserves that I made and have been eating with my morning breakfast ever since because it's that damn delicious.
It may sound like a lot, but I assure you: Not a single strawberry went to waste. A small batch of strawberry-balsamic jam was up first followed by strawberries packed in syrup, using up every single berry that didn't otherwise end up in my mouth during the washing and chopping process.
I had a total of 10 quarts of berries on-hand after I included the ones that I picked up from the farmer's market earlier in the week before this adventure. Those berries were leftover from the strawberry-rhubarb preserves that I made and have been eating with my morning breakfast ever since because it's that damn delicious.
It may sound like a lot, but I assure you: Not a single strawberry went to waste. A small batch of strawberry-balsamic jam was up first followed by strawberries packed in syrup, using up every single berry that didn't otherwise end up in my mouth during the washing and chopping process.
