“If I were a wood fairy, my buttons would be pink strawberries and my coat a fine weave of sweet summer grass.” 
For now, my mere mortal hands must decide what to do with a flat of summer’s first Michigan strawberries. Of course, first off, dollops of fresh cold cream to cap off handfuls of just plucked warm berries. But then what? Summer’s first berries and Spring’s last stalks of rhubarb with a sugar and sandy shortbread crust? Deep green spinach from the garden with bright red berries and splash of rice vinegar? Or will a buttermilk biscuit grace these berries for shortcake? What would you do with 8 quarts of summer’s first buttons of sweetness?
Tags: local, local farms, Michigan, small farms, strawberries
What couldn’t you do! I am sure you have devoured them by now. If not: eat them by the handfuls, put them on cereal, spread them on toast, blend them up with yogurt, dip them in cocoa, slice them on salads, dice them into salsa, bake them into strudel, and countless other taste delights. Or if you feel like sharing, feed them to your husband for a shared moment of bliss. Hope all is well!