Every spring I look forward to strawberry season. Around here, that means late June (or, back in the day, the first week of July). The days get long, the weather gets hot, and the strawberries become red and juicy. I go early in the morning, when it’s still cool, and pick a whole tray. At home, the ripest, juiciest berries become an instant snack while I wash, trim, slice, and freeze the rest. They become part of my breakfast parfait for months to come!
David Kotz 