Strawberries & Whipped Cream: Veggie Share Week #3 – 6/21/23

Strawberries and Whipped Cream

In the last few years, my body has decided to reject certain foods. I don’t have deathly allergies or anything, but a growing list of foods just don’t make me feel good. 

Muskmelon and watermelon are on that list. It’s such an incredible bummer because there’s nothing quite like cracking open a warm watermelon in the field and cutting out juicy, warm pieces for an afternoon pick up. 

This season, my body decided to add coffee and now strawberries to the naughty list.

I have now kicked my caffeine habit. But no strawberries? 

To this, I say hell no. 

Strawberries are a perennial crop. In farmer speak this means “incredible pain in our behinds.” Why? Because the berries require constant weed control and year round care, all for just 2.5 weeks of harvest. We do it year after year, however, because strawberries are…. well, incredible. Amazing. Delectable. Fantastic. There is nothing, nothing as delicious as a strawberry picked from our fields.

So, when my body started to tell me it wasn’t liking berries anymore, I have decided to ignore it.

I am gonna go for two full weeks of discomfort, because it’s worth it to me to be able to eat these little gems. Besides, harvesting the berries without the perk of tasting some here and there, well it’s just no fun.

Fluid dairy has been a no no for me for multiple years as well. Usually I abide by this. But in a wild move, since I’m already pissing off my body by eating strawberries, I am allowing myself to eat whipped cream too.

That’s right. I’m eating strawberries and whipped cream.

Words in type cannot express how delicious a simple bowl of cut strawberries and whipped cream (sweetened with a little maple syrup) are to me.  Divine? Nope, words just can’t do it.

There are strawberry pies, strawberry ice cream, strawberry crisp, strawberry jam…. none of those can compare to the simplicity of strawberries and whipped cream.

My sincere apologies to my body for ignoring it for the next two weeks.

It’s worth it.