Strawberry Days

One recent Sunday, we headed to Dixon, CA for Strawberry Days, an annual event hosted by Eatwell Farm, the folks who provide us with our CSA box. It made me feel warm and fuzzy to see where our veggies come from, but it also afforded me the opportunity to cram ample quantities of perfectly ripe, sun-warmed ruby red organic strawberries directly into my mouth. (See also: last summer's trip to Andy's Orchard.) We picked four pounds in about twenty minutes and then spent the rest of the time lazing reverently next to the strawberry patch and soaking up the sun.

We snarfed down all our strawberries in two days.

The fruit was so perfect, it needed nothing ...but one night I felt like gilding the lily. Strawberries with Sour Cream and Brown Sugar hardly qualifies as a recipe; perhaps it deserves the lesser moniker of "preparation". My parents made this for me throughout my childhood and continue to make it for me in my non-child-but-hardly-adult-hood. Although it inspires a lot of scrunchy faces and dubious eye-narrowing from the uninitiated, I encourage you to try it. Just think of sour cream of another form of creme fraiche or whipped cream, and you can get past the hurdle. Sour cream: it's not just for potatoes and tacos anymore.

Strawberries with Sour Cream and Brown Sugar

Strawberries, as many as you like
Brown sugar, as much as you like
Sour cream, as much as you like

Trim tops and halve strawberries. Place in bowl. Sprinkle with brown sugar. Lightly dollop sour cream on top. Eat. Enjoy summer.

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We must have eaten so many strawberries that we started seeing red. The next weekend, we became the proud owners of this:

Not as sweet, but just as much fun.