Strawberries are our reward for suffering through a long, cold winter and spring. The season for the ruby berries—a member of the rose family—kicks off in May in Delaware, and this year, the harvest should continue through the end of June, according to Fifer Orchards’ website. This family-run farm business in Wyoming knows how to celebrate the fruit, too, with its annual Strawberry Festival (www.fiferorchards.com) to be held May 16 this year. Its U-Pick strawberry patch will be open that day as well as Mondays-Saturdays, in season, weather permitting. But Fifer doesn’t have the monopoly on strawberries. Dozens of farms throughout the state welcome visitors to roam through their patches, picking their own. For a complete list, visit www.pickyourown.org. Sure, you can eat those luscious berries all by themselves. But you might want to try this easy recipe for an added flavor boost. It’s also great served over vanilla ice cream.
Strawberries Romanoff (recipe)
1 pound strawberries, quartered
¼ cup orange-flavored liqueur like Cointreau
3 tablespoons sugar, divided
½ cup heavy cream, chilled
Gently toss strawberries with liqueur and 2 tablespoons sugar. Let stand at room temperature for 20 minutes to let the flavors mingle, stirring occasionally. Whip heavy cream with 1 tablespoon sugar until stiff. Top strawberries with whipped cream. Serves four.
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