It’s finally strawberry season in Minnesota. It’s so late that I almost thought we wouldn’t have one. My berry plants certainly didn’t seem to be setting much fruit, when I glanced at them. They produced very little last year, too, so I didn’t have high hopes this year, what with the cool, gray, wet weather we’ve been having.
Peter’s Pumpkins & Carmen’s Corn (a local farm that grows wonderful organic produce) posted on Facebook that they have strawberries available. I decided to call and get some today. (If you live in Shakopee and don’t know about Peter’s Pumpkins & Carmen’s Corn, you should. Their sweet corn is the best around, and their other produce is wonderful, too.) The strawberries are pricey at $6 a quart, but these are real strawberries, not the chewy, woody, almost tasteless red fruit that is available at the grocery stores. They are small, fragrant, fragile and delicious. I only bought a quart today, thinking I didn’t have time to process more.
When we came home, my daughter sampled a few and said, “I think I’ll check on our strawberries.” I gave her a plastic bowl and sent her out to the garden while I started washing and hulling.
She came back five minutes later with six strawberries in the bowl. “I cut my ankle,” she said, “and when I noticed it was bleeding, I came in.” (She is fine. It was more of a scratch than a cut.)
“Are there many berries out there?” I asked.
“A few,” she said and disappeared into her room.
After supper, my husband walked the dog, and when he returned he said, “Boy, you can really smell those strawberries out there. Are you sure we don’t have very many?”
I told him about Natalie and the six strawberries, but I promised to look after I finished a few other chores.
I should have looked sooner. I should have taken a better look yesterday, or even Saturday. There are strawberries galore. Some of them were already over ripe, and some had been sampled by our wildlife. I picked two quarts, and I probably only checked half the bed. The mosquitoes were becoming too annoying for me to continue.
These are the glistening, ephemeral jewels of summer, the juicy, ruby-colored food of the gods. I can’t remember what variety I planted five years ago, but they are good. They are even more fragile than the ones I purchased from Carmen. They will not keep once picked. They must be washed and consumed quickly. I’m doing my part.
I’ve always loved strawberries. When I was still living with my parents and my mother would hull strawberries, she would retell the story of me as a toddler shadowing her while she cleaned and hulled strawberries. “You’d say ‘I yike sawberries’ over and over until I gave you some,” Mom would say. I don’t remember that, but I do remember shadowing her while she did it as I grew older. If she had only bought a pint or a quart, she might only let me have one while saving the rest for dessert. When we had more, she would let me have a bowl of them and tell me not to spoil my dinner. I would say that I could never have too many strawberries.
That turned out not to be true. Although my dad planted a vegetable garden for years, he didn’t plant strawberries until I was in middle school. I think this may have had something to do with me teasing him and promising to take care of the strawberry bed. So he planted a large bed, probably 10 x 20 feet. He tried a new, Minnesota-hardy ever-bearing variety. I don’t recall the name of it, but we talked about it a great deal as I helped him set the plants in. That was when I first learned about planting zones.
We didn’t get many strawberries the first year. I remember being crushingly disappointed, but Dad and Mom both told me they would probably do better the next year. They were right. I truly did get sick of strawberries that summer. I got even more sick of weeding the patch and picking the berries. I was supposed to go out every day and weed and pick—200 square feet of strawberry bed is a lot to crawl through. I didn’t like the bugs that were out there, or the occasional toad, and I remember being grateful when it rained. My brother was no help. He didn’t like strawberries, so he refused to pull weeds in that part of the garden. (I tried that logic with the peas, but no one accepted that.) When I whined to my dad, he would just say that I had promised to help take care of them. I think even Mom grew tired of cleaning, hulling and freezing them.
The next year, I was ready for strawberries again, though, and I went out eagerly at first to look for them. They were few and far between. We only had a few berries that year, and for most years thereafter. I think Dad tried tilling them up and even replanting them, but they never equaled that second season. Fortunately, our neighbors had better luck with their June-bearing varieties and they would often share.
Strawberry season at our house meant three things: strawberry shortcake, angel food cake with strawberries, or frozen strawberry dessert. My favorite was the frozen dessert, but Mom would only make that for company. Angel food cake with strawberries was also more of a special-occasion dessert. For the family, during strawberry season, she’d make shortcake, and that is my favorite to this day. Mom made simple, sweet biscuits from her Betty Crocker cookbook. She would mix up the dough, roll it out, cut out circles, and bake. They would be cooling while we ate supper, and then afterward, she’d bring them over to the table. She’d slice them and drizzle macerated strawberries and juice over them and then pour cream over the top: not whipped cream, just straight cream or half-and-half. Sometimes she’d have Cool Whip to serve with them, but I would always pass on that. (My mother-in-law makes them much the same way, and she always has whipped cream to go with them. When I first served strawberry shortcake swimming in cream to my husband, he was revolted. I have to have Cool Whip or whipped cream for him.) The smell of shortcake always takes me back to that small kitchen, waiting through supper for the delicious shortcake, berries, and cream. It’s an easy form of time travel, and I hope that I am creating some memories for my family. I hope strawberry season will be special for them, too.