On a March morning about 10 years ago, I was standing in the middle of a strawberry field at Oak Haven Farm, during a school class visit to a pick-your-own place near Orlando. My oldest son sprang from plant to plant picking the biggest berries and running to me every few minutes to lay his treasures in the basket I held for him—and then dashing right off to find more. At one point he picked a very large berry, looked closely at it and bit into it. A slow chew…and then a big smile and strawberry juice slipped across his chin—a moment of major discovery.
Putting aside my instinctual mom-angst about his impulsive eating of an unwashed berry, I delighted in his finding such joy in a fruit that for him had now transformed from something in a cellophane covered crate at the grocery store to a delectable prize that he’d found in its natural home. I relive that great moment every strawberry season.
Since that day, my son has loved strawberry season. And as much as I love to cook and experiment and peruse my recipe files, our family’s favorite way with strawberries always returns to a simple method my mother brought to the family in the early 70s—a dip of sour cream and then a dip of brown sugar. The layered sweetness, tang and sweetness again is the best way I know to enjoy this beautiful berry.
Well even I can do this one. And while I am always motivated by your photographs, this time, your words have etched such a charming picture of son and berry that I am moved to go open the Driscoll box from Whole Foods and try. When Fran was here, I bet we looked at your salmon and potato galette half a dozen times, vowing we’d do it. But ate the salmon before we got the sour cream. Still the photo inspires.
Yep, you have to try the salmon and potato galette–so easy and so worth it. We’ve had it for brunch with the berries as dessert, that, a newspaper and Meet the Press make for a perfect Sunday morning.