Tomatoes, corn and strawberries, are best consumed on the same day that they are picked. The longer they sit, the more they lose flavor. Put them in the refrigerator, then you might as well kiss all their natural sweetness goodbye.
So when a good friend dropped off a flat of freshly picked strawberries early one morning, my daughters and I immediately pounced on them. They were still a bit warm from the field and just oozing with sweetness! I think the best way to eat them is in their raw, unadulterated state. I think we ate a whole pound in the first few minutes after that flat hit our kitchen table.
Sure, strawberries are great made into jams, pies, ice cream and other dishes but nothing beats their flavor when they are eaten raw and at the peak of freshness. So on the first day that we received them, we ate strawberries all day, starting with brunch.
We had strawberries and pancakes! Of course, the husband had to have some meat with his. He ate his with fried chicken.
The girls and I were happy with just the strawberries and pancakes.
For dessert that evening, we had more strawberries smothered in Greek yogurt. Yummy! Well, some people think yogurt is an abomination and thus had theirs with vanilla ice cream 😛
By the next day, we had just about ate half the flat of strawberries. But since we still have some strawberry preserves in the cupboard, I didn’t want to make any more. It was a day when we planned on grilling, so I decided to make Strawberry BBQ Sauce!
This pretty much used up all the strawberries except for a few that the girl reserved to put in her sweet ice tea. It turns out that strawberries make a great barbecue sauce! The scent of strawberries lingered over the smoke of barbecue and gave off the most delicious flavor and color to the meat. I think this is the beginning of a beautiful friendship with strawberry BBQ sauce 🙂
I was so excited to get a taste of the ribs, I couldn’t focus. lol!