I feel a bit spoiled every summer at our CSA, West County Community Farm. My friends David and Kayta are some of the best farmers I’ve ever had the privilege of knowing and they sure know how to grow incredibly beautiful food.
On top of growing the most vibrant produce on the farm, they also have a u-pick herb and flower garden as well as strawberries, snap peas, and shishito peppers you can harvest yourself too.
Maybe it was all of the late spring rain we got, but this year’s strawberries tasted like the sweetest ones yet! With an abundance in the field, I can’t help but pick a pint or so each week when I’m picking up the rest of our food.
Strawberries are one of those fruits I can have a few of fresh, but really prefer to use them in recipes that call for them to be cooked down and they're juiced released—like this Strawberry and Rosewater Tart from a few years back.
Keep reading with a 7-day free trial
Subscribe to Kosmic Cooking Club to keep reading this post and get 7 days of free access to the full post archives.