Because we cannot depend on the weather to signal the arrival of summer in the northwest (I have just slipped on my wool socks, actually), we depend on the berries.
Strawberries = summer is here. They are a few weeks late this year, but we’ll take ‘em when we can get ‘em.
For Father’s Day, I usually make my dad strawberry shortcake. Smitten Kitchen’s shortcakes are perfect (and a great use for the yolks of the hard-boiled eggs of which my son only eats the white). Fresh, local berries only need a squeeze of lemon, a sprinkling of sugar and some time to macerate.
My dad, who grew up in the midwest, eats his short cake buttered with a heap of berries and then smothered in just straight cream. I always set aside some cream for my dad and then whip the rest for everyone else. I think it’s a plate-full of nostalgia for him, and I’m glad I can serve it up.
Happy Father’s Day to all the dads!