There is a farmer's market cart just up route 9G operated by the sweetest, most salt of the earth people you'll ever meet. They sell "second rate" strawberries for less than a buck, and I try to go early not only to get the pick of the litter but to socialize while ogling the other delicious fruits.
I remember strawberry picking as a kid, but not so much enjoying fresh strawberries. Once we got them home my mother would quick cut them up and sprinkle sugar on, which caused them to turn into this soggy, syrupy confection I no longer recognized and wouldn't eat.
The strawberries I bought from the cart down the road this week are beautiful, right from the patch, barely bruised. Fresh and red and petite. Ever since I got my hands on them I've been itching for an opportunity to eat them in something else.
Reviewing my week's diet (that is, looking in the fridge to figure what's not there anymore) I'd say I've been lacking in carbohydrates. The decision to borrow Molly Wizenberg's recipe for strawberry scones this morning was easy. I forgot the egg, but they still turned out beautifully! Thanks, Molly!
For the recipe, click the link above or head over to her site and just have a looksie. It's worth it even if you never end up making the scones.
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