The month of June means a lot of different things to people.
To my dad it made him think of D-Day and actually landing on Normandy beach in 1944 as an innocent 18-year-old kid. To my brother it means a birthday. And of course to my mom that same special day of June reminds her of giving birth to my brother, her first baby.
For me: it is strawberries.
I can mark my “Junes” throughout my life by strawberry memories…
As a small child sitting among the PYO fields in New Hampshire – eating more than I was picking, wishing we could get out of the hot sun.
Later as a middle-school child visiting the relatives in California and having my first real “diner-style” strawberry pie. I remember picking it out from the glass case and how REALLY delicious it was. (We went back for another piece the next day!)
In high school, on a family trip to France, we strolled through a farmer’s market outside of Chartres Cathedral near Paris and discovered the most delicious strawberry tart ever. To this day. Just sat there in the sun and enjoyed every bite of it.
In my 20’s, living away from home, returning to visit mom and having her famous strawberry shortcake on the porch. We have been known as a family to eat that, and only that, for dinner.
And now as a grown up, with my own house, with strawberries growing in my front yard. The sunny patch has grown from one small pot to rambling all over the place, among the grass and flowers at the base of the chimney. Each year yields more and so far this year I have harvested about a quart!
However, strawberry shortcake season is short, and one needs to supplement the fruit with purchases from the local market or farm stand. That way you can have lots of “strawberry shortcake dinners!”
Big, ripe, perfect, in-season strawberries can not be beat in the beauty department!P.S. If you are not a baker, or gluten-free, or just don’t want the biscuit – I find serving this with vanilla ice cream instead just divine! P.P.S In case you missed it, June 14 was National Strawberry Shortcake day!