Strawberries grow in a three year cycle, the first two years yield modest quantities of berries and the third yields a bumper crop. After that, the plants lose their oomph. If you’re careful to save the runners – the small off-shoot plants from the primary plant – you can continue to propagate strawberry plants year after year.
This is my third year on these strawberry plants – my first attempt at growing my own. Indeed the yield has been impressive. I’m picking pints at a time instead of handfuls. And I’m getting a little decadent in my consumption. The first few days, I savored each berry on its own. Then I started adding them to my morning cereal. And now I’m making daiquiris. It feels so decadent to enjoy them in a blended cocktail; perhaps not the best showcase of the sweet flavors. But they were so delicious, I didn’t care. I’m sure the rum added to my sense of complacency.
1 pint fresh strawberries
1 pint ice
¼ cup rum
1 tablespoon sugar (more or less to taste)
Mint to garnish
1. Wash and hull the strawberries. Cut if half.
2. Put in the blender the strawberries, rum, ice and sugar. Blend until smooth.
3. Serve immediately. Garnish with mint sprigs.
From the garden: strawberries and mint.