So when I went to the farmer's market I not only hauled home 5 pounds of tomatoes (not to mention a loaf of bread, 6 eggs, a bag of corn on the cob, two tomato plants, three bunches of greens, and an assortment of other odds and ends), but also half a flat of strawberries.
We ate one pint pretty immediately. Ok, actually more like two pints. Good so far. Now, what are we going to do with the rest?
The obvious answer here is "make jam." Well, there's a problem with that, and the problem is that we don't eat jam. I occasionally have apricot jam on my toast, but "occasionally" = "in spurts of two or three successive occasions, four months apart."
Next: wash, cut, and freeze them, so you can use them for smoothies et al at your leisure. Ok, but I don't really drink smoothies. I suppose I could make the berries into ice cream at some point in the future, but I've never been too into strawberry ice cream either.
Ok. What if I made a pie? What if I made two or three pies, or a couple cookie sheets' worth of hand pies? Then I could freeze those, and have fresh baked strawberry or mixed berry pie at my leisure. Granted, a lot of strawberry pies and tarts are best with fresh uncooked fruit, but this still seems like a pretty good idea so far.
What if I made a crumble with all the different bits of fruit scattered throughout the fridge? That could go in the freezer as easily as a pie, or it could be breakfast for the next week.
Or I could go the other direction, and turn them savory. Spinach salad with strawberries and poppyseed dressing is always a good plan. That's the only thing that comes to mind though. Do you guys have any other good savory ideas for strawberries?
In the meantime, I recommend this strategy: before you go anywhere, wash a couple handfuls of strawberries and stick them in a travel-friendly container. Throw this in your bag. Then, whenever you're hungry, don't go to the bagel shop or the drugstore; instead, bust out your excellent strawberries.