strawberry pickin’

For the last three years we take 3-4 trips a summer to Bohringer’s Fruit Farms in Middleburgh.   Strawberries, blackberries, blueberries and more, they have it all!   Strawberry season JUST  started and we decided instead of staying in watching the rain we’d run out in it and pick strawberries.

Bohringer’s Farms is literally below Vrooman’s Nose in Schoharie County:

It is an absolutely gorgeous view, especially as a storm rolls in (you actually see the clouds roll in an explode.)   You drive right up, grab a carton and go to town with pickin!

Despite the dreary and rainy conditions there were quite a few pickers with us this afternoon, and of course we had THAT VIEW!

The boys jumped right in with picking, we came prepared for the meh weather:

I have to admit I was giddy when I checked out my first strawberry patch, I love picking strawberries!

Plunk, there goes my first berry!

If you’re new to strawberry picking I’ll give you this advice, look in a good area and then lift up as many patches as you can to find the best berries.   This early in the season all berries aren’t amazing, but some are superb!   Look for those!  Avoid the albino strawberries:

We picked a ton of strawberries, ok maybe not a ton but A LOT:

What can you do with all these strawberries?   Make lots of goodies!!!!

First thing that came to mind was strawberry shortcake.   Growing up my family loved to eat the prepackaged, premade shells (aka tiny angel food cakes) with some cool whip.  Personally I LOVED that, but manfriend and kiddo were looking for something a little more homemade. So I found a great strawberry shortcake recipe from scratch.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 3/4 teaspoon cream of tartar
• 1 cup butter
• 2/3 cup heavy cream
• 1 egg, beaten
• 3 cups sliced fresh strawberries
• 3 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
3. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
4. Let shortcakes cool before splitting and filling with sugared berries.