Spring has sprung and strawberry season is upon us!  Strawberries are readily available year round, but there is nothing quite like freshly picked red, ripe, juicy strawberries.  They are the first fruit that comes into season in the Bluegrass, and the arrival of those little red berries signifies the beginning of warmer weather.

Some of my fondest memories with the girls are picking baskets of strawberries in late May or early June at one of the area’s U-pick farms. It truly is a family fun event. The best picking begins earlier in the day.  It is usually cooler at that time of day, but not always, because Kentucky weather is fickle, and the selection is usually better.  If you have never been, I strongly encourage you to go! Strawberry farms are quite picturesque: lush green fields with pristine rows of strawberry plants that go on for what seems like miles. 

There are just a few simple rules. First, strawberries do not ripen once they are picked so only select the dark red berries. These are the ripest ones, and juiciest, sweetest berries. Leave the white ones and the green ones behind because they need a little more time on the vine.  Next, be careful with the berries because they are fragile.  The more they are touched or moved, the quicker they bruise, and do not take off their green caps.  Strawberries need their little leaves to stay fresh.  Finally, and maybe the most important rule, do not eat all the berries—save some for the basket!  That last rule is the hardest one!

If you make it home with a couple of baskets of strawberries, the possibilities are endless.  Berries are perfect for jams and jellies, desserts of all kinds, and a refreshing cocktail like my Bourbon Strawberry Tea or slice up a few and toss them with your favorite salad.  They pair nicely with a strong cheese like a bleu, a goat, or a sharp cheddar so berries are the perfect addition to a charcuterie board, and there is not anything more nostalgic than a creamy, cold, delicious strawberry shake, and using fresh berries makes all the difference in the world!

Last week, my daughter Lily surprised us for dessert with a homemade Strawberry Rhubarb Crostata, I have included the recipe below-enjoy.