We picked strawberries a few weekends ago. It was a perfect day for it – overcast and cool. The farm was about 35-40 minutes north of us and has delicious/ gorgeous organic berries.

We set out with two big metal prep bowls borrowed from Curryblossom and returned with 24 lbs of berries (!!?!). Nine went back to the restaurant with the bowls, which left 15 for us. My plan was to make a few batches of jam and freeze the rest. The frozen berries will be ideal for smoothies in the hot weather and for anything when it’s cold and good fruit is hard to get.

The balsamic vinegar and black pepper I added to the last batch of jam turned it into a favorite in our house.