Strawberry Season Quotes

But don't forget, in the meantime, that this is the season for strawberries. Yes.

And now -- now it only remains for me to light a cigarette and go home. Dear God, only now am I remembering that people die. Does that include me? Don't forget, in the meantime, that this is the season for strawberries. Yes.

And now-now all I can do is light a cigarette and go home. My God, I just remembered that we die. But-but me too?! Don't forge that for now it's strawberry season. Yes.

Don't forget that for now it's strawberry season

Nothing screams SUMMER like strawberry shortcake, and yet in Florida the season for strawberries is December through March! But then, by March the daytime temperature is likely to be in the mid-70s to low 80s. So, it’s really easy to think “Ahhh, summer’s almost here.” So, when we planned a BD Party for our friend Bob Mason, we said, “It’s strawberry season! Let’s party!

My God, I just remembered that we die. But—but me too?! Don’t forget that for now, it’s strawberry season. —Clarice Lispector

Choose to live, Elisabeth. There's a fire within you; keep it alight. Feed that flame with music and seasons and chocolate torte and strawberries and your Grandmother's Gugelhopf. Let it grow with your love for your family. Let it be a beacon to set your heart by, so that you remain true to yourself." He stroked my cheek. "Do this, so that I remember you like this: fierce and full of life.

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day.

And we built up between ourselves a pathetic sort of domesticity that we both felt need of. We began tasting our food again, making little discoveries in grocery stores, bringing them home to share. When strawberries came in season, I remember, Kraft and I whooped it up as though Jesus had returned.

After that, the strawberry wood became my favorite place to go. In the summer I picked the fruit, and ran up and down the alleys of trees, and in autumn, collected acorns, and lay on my back watching the sky through the open branches. In the spring, I picked violets, and wild garlic by the riverbank. In winter I built tunnels under the barrows of brambles, and all year round I watched the well, and listened to its breathing, and sometimes dropped a coin or a stone into the water, and whispered into the darkness.

How can you love me?” she asked, forcing herself to say the words that would kill the tenderness in his eyes. “You don’t even know me. You know ‘Lady Agatha,’ a composite, a character, a role I played.” He shook his head, his negation gentle but certain. “I didn’t fall in love with a character, a title, or an occupation. I didn’t fall in love with you because of your past or despite it. “I love you because of your intensity and passion, because you make me want to be better than I am, because seeing my reflection in your eyes makes me better than I am. I love you because you laugh easily and honestly. I love you because you carried an ugly mutt into a drawing room as though it were a prince and because you gave an old soldier a strawberry trifle. I love you, Letty.

Strawberries sat abandoned in the fields by season's end, so ripe as to be barely solid, warm as heart's blood. Ambrosia, they call that variety, the food of gods. But the hubris of excess has mortal consequences. You can go blind, mad, drown in red. The second nature of strawberries is a sugar that turns to rot. They reappeared one by one as I vomited, shapeless and no longer sweet, those little, used, red hearts.

Wild Peaches" When the world turns completely upside down You say we’ll emigrate to the Eastern Shore Aboard a river-boat from Baltimore; We’ll live among wild peach trees, miles from town, You’ll wear a coonskin cap, and I a gown Homespun, dyed butternut’s dark gold color. Lost, like your lotus-eating ancestor, We’ll swim in milk and honey till we drown. The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong; All seasons sweet, but autumn best of all. The squirrels in their silver fur will fall Like falling leaves, like fruit, before your shot. 2 The autumn frosts will lie upon the grass Like bloom on grapes of purple-brown and gold. The misted early mornings will be cold; The little puddles will be roofed with glass. The sun, which burns from copper into brass, Melts these at noon, and makes the boys unfold Their knitted mufflers; full as they can hold Fat pockets dribble chestnuts as they pass. Peaches grow wild, and pigs can live in clover; A barrel of salted herrings lasts a year; The spring begins before the winter’s over. By February you may find the skins Of garter snakes and water moccasins Dwindled and harsh, dead-white and cloudy-clear. 3 When April pours the colors of a shell Upon the hills, when every little creek Is shot with silver from the Chesapeake In shoals new-minted by the ocean swell, When strawberries go begging, and the sleek Blue plums lie open to the blackbird’s beak, We shall live well — we shall live very well. The months between the cherries and the peaches Are brimming cornucopias which spill Fruits red and purple, sombre-bloomed and black; Then, down rich fields and frosty river beaches We’ll trample bright persimmons, while you kill Bronze partridge, speckled quail, and canvasback. 4 Down to the Puritan marrow of my bones There’s something in this richness that I hate. I love the look, austere, immaculate, Of landscapes drawn in pearly monotones. There’s something in my very blood that owns Bare hills, cold silver on a sky of slate, A thread of water, churned to milky spate Streaming through slanted pastures fenced with stones. I love those skies, thin blue or snowy gray, Those fields sparse-planted, rendering meagre sheaves; That spring, briefer than apple-blossom’s breath, Summer, so much too beautiful to stay, Swift autumn, like a bonfire of leaves, And sleepy winter, like the sleep of death.

The dining table was covered with platters of food: everything and pumpernickel bagels, everything minibagels, everything flagels, bialys, cream cheese, scallion cream cheese, salmon spread, tofu spread, smoked and pickled fish, pitch-black brownies with white chocolate swirls like square universes, blondies, rugelach, out-of-season hamantaschen (strawberry, prune, and poppy seed), and “salads”—Jews apply the word salad to anything that can’t be held in one’s hand: cucumber salad, whitefish and tuna and baked salmon salad, lentil salad, pasta salad, quinoa salad. And there was purple soda, and black coffee, and Diet Coke, and black tea, and enough seltzer to float an aircraft carrier, and Kedem grape juice—a liquid more Jewish than Jewish blood. And there were pickles, a few kinds. Capers don’t belong in any food, but the capers that every spoon had tried to avoid had found their way into foods in which they really didn’t belong, like someone’s half-empty half-decaf. And at the center of the table, impossibly dense kugels bent light and time around them. It was too much food by a factor of ten. But it had to be.

People came from far and wide to see the Italian Gardens and buy a honeycomb or damson jam in the farm shop. The wool from the sheep and the cheese from the goats drew buyers in a queue the day they were ready for purchase. In June, the pick-your-own strawberry fields were filled with children carrying baskets of berries, their lips stained red with sweet juice. In August, the dahlia fields were so flush with color that the cloudy days seemed brighter, and in autumn the apple and pear orchards were woven through with ladders and littered with overflowing bushels.

While they were in the hospital, the Egg Moon had slipped away, and the new Mother's Moon had arrived. After that, in June, would come the Rose Moon, what Ada McIntyre called the Strawberry Moon because strawberries, wild and domestic, ripened. After the strawberries came the mulberries and blackcap raspberries, then the blackberries, the blueberries, and finally, the cranberries.

Susan turns her attention to strawberries. They're easier. Who doesn't like a strawberry? And they're excellent right now: a cold, damp spell in May delayed the season, but the more recent, prolonged good weather means they're exploding all over, rich and sweet. She's trying them out on a cloudy pavlova flavored with pink peppercorns, mixing the strawberries with mint and lemony sauce.

And there were so many places to go. Thickets of bramble. Fallen trees. Ferns, and violets, and gorse, paths all lined with soft green moss. And in the very heart of the wood, there was a clearing, with a circle of stones, and an old well in the middle, next to a big dead oak tree, and everything- fallen branches, standing stones, even the well, with its rusty pump- draped and festooned and piled knee-high with ruffles and flounces of strawberries, with blackbirds picking over the fruit, and the scent like all of summer. It wasn't like the rest of the farm. Narcisse's farm is very neat, with everything set out in its place. A little field for sunflowers: one for cabbages; one for squash; one for Jerusalem artichokes. Apple trees to one side; peaches and plums to the other. And in the polytunnels, there were daffodils, tulips, freesias; and in season, lettuce, tomatoes, beans. All neatly planted, in rows, with nets to keep the birds from stealing them. But here there were no nets, or polytunnels, or windmills to frighten away the birds. Just that clearing of strawberries, and the old well in the circle of stones. There was no bucket in the well. Just the broken pump, and the trough, and a grate to cover the hole, which was very deep, and not quite straight, and filled with ferns and that swampy smell. And if you put your eye to the grate, you could see a roundel of sky reflected in the water, and little pink flowers growing out from between the cracks in the old stone. And there was a kind of draught coming up from under the ground, as if something was hiding there and breathing, very quietly.

Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped cream. Fillings are either chocolate or vanilla custard, fresh bananas, or strawberries or raspberries in season. For birthday cakes, you can have either flowers or balloons in your choice of colors. For wedding cakes, you can add either fondant or marzipan covering, or either smooth or basket-weave buttercream, in white or ivory, with either pearl-like dots or ribbony swags made of frosting, and fondant faux flowers are extra.

His antipasto was the classic Roman fritto misto---tiny morsels of mixed offal, including slivers of poached brains and liver, along with snails, artichokes, apples, pears, and bread dipped in milk, all deep-fried in a crisp egg-and-bread-crumb batter. This was to be followed by a primo of rigatoni alla pajata---pasta served with intestines from a baby calf so young that they were still full of its mother's milk, simmered with onions, white wine, tomatoes, cloves, and garlic. For the secondo they would be having milza in umido--- a stewed lamb's spleen, cooked with sage, anchovies, and pepper. A bitter salad of puntarelle al' acciuga---chicory sprouts with anchovy---would cleanse the palate, to be followed by a simple dolce of fragole in aceto, gorella strawberries in vinegar.

Elijah had roasted duck confit legs in toasted, ground coriander, cumin, and chili; he'd paired it with a strawberry and pink peppercorn gastrique sauce drizzled overtop and dotted on the platter. He'd baked walnut, ramp, and queso fresco financiers in small round molds and topped each of them with a strawberry flower. He'd colored more of his homemade queso fresco---one of Penelope's recipes---with beet powder, which he'd molded into spheres, dotted with nigella seeds, and topped with strawberry stems to approximate the look of strawberries while adding a creamy element to the dish. To punctuate the strawberry-patch appearance further and add another contrast, he'd scattered pickled half-ripe strawberry cubes, more strawberry blossoms, and tiny, fragrant yellow and red alpine strawberries across the plate. Shards of sumptuous, crispy duck skin finished the plate.

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

The Herb Farm reminded Marguerite of the farms in France; it was like a farm in a child's picture book. There was a white wooden fence that penned in sheep and goats, a chicken coop where a dozen warm eggs cost a dollar, a red barn for the two bay horses, and a greenhouse. Half of the greenhouse did what greenhouses do, while the other half had been fashioned into very primitive retail space. The vegetables were sold from wooden crates, all of them grown organically, before such a process even had a name- corn, tomatoes, lettuces, seventeen kinds of herbs, squash, zucchini, carrots with the bushy tops left on, spring onions, radishes, cucumbers, peppers, strawberries for two short weeks in June, pumpkins after the fifteenth of September. There was chèvre made on the premises from the milk of the goats; there was fresh butter. And when Marguerite showed up for the first time in the summer of 1975 there was a ten-year-old boy who had been given the undignified job of cutting zinnias, snapdragons, and bachelor buttons and gathering them into attractive-looking bunches.

For being so early in the season, the tables on either side of the street were heavily laden with produce. I could see English peas, asparagus, arugula, several varieties of chard, kale, rhubarb, radishes... My mouth tingled as I walked slowly from booth to booth, drinking in the knowledge that the food I was checking out had not been trucked over the Jersey Turnpike or from a far-flung spot upstate, but from somewhere nearby, where people still felt dirt in their hands and not just in their nostrils after a day of walking in the city. I paused at the end of a block, and my gaze zeroed in on a mountain of gorgeous strawberries a few stands down. Cutting in and out of the throng, I reached the stand and stood under a banner that read FORSYTHIA FARMS. I crouched to be eye level with the berries, narrowing my eyes at their color, shape, and size. The red was deep, but still bright. Shape: irregular, as they should be, and still shooting delightful stems that poked out the tops like tiny berets. The berries weren't too small, and best of all, not too large. No Costco mutants, I was pleased to note.

They entered the summer parlor, where the Ravenels chatted amiably with his sisters, Phoebe and Seraphina. Phoebe, the oldest of the Challon siblings, had inherited their mother's warm and deeply loving nature, and their father's acerbic wit. Five years ago she had married her childhood sweetheart, Henry, Lord Clare, who had suffered from a chronic illness for most of his life. The worsening symptoms had gradually reduced him to a shadow of the man he'd once been, and he'd finally succumbed while Phoebe was pregnant with their second child. Although the first year of mourning was over, Phoebe hadn't yet returned to her former self. She went outdoors so seldom that her freckles had vanished, and she looked wan and thin. The ghost of grief still lingered in her gaze. Their younger sister, Seraphina, an effervescent eighteen-year-old with strawberry-blonde hair, was talking to Cassandra. Although Seraphina was old enough to have come out in society by now, the duke and duchess had persuaded her to wait another year. A girl with her sweet nature, her beauty, and her mammoth dowry would be targeted by every eligible man in Europe and beyond. For Seraphina, the London Season would be a gauntlet, and the more prepared she was, the better.

The rapid growth of Message- combined with an outpouring of florists offering consultations in the language of flowers to the streams of brides Marlena and I turned away- caused a subtle but concrete shift in the Bay Area flower industry. Marlena reported that peony, marigold, and lavender lingered in their plastic buckets at the flower market while tulips, lilac, and passionflower sold out before the sun rose. For the first time anyone could remember, jonquil became available long after its natural bloom season had ended. By the end of July, bold brides carried ceramic bowls of strawberries or fragrant clusters of fennel, and no one questioned their aesthetics but rather marveled at the simplicity of their desire. If the trajectory continued, I realized, Message would alter the quantities of anger, grief, and mistrust growing in the earth on a massive scale. Farmers would uproot fields of foxglove to plant yarrow, the soft clusters of pink, yellow, and cream the cure to a broken heart. The prices of sage, ranunculus, and stock would steadily increase. Plum trees would be planted for the sole purpose of harvesting their delicate, clustered blossoms and sunflowers would fall permanently out of fashion, disappearing from flower stands, craft stores, and country kitchens. Thistle would be cleared compulsively from empty lots and overgrown gardens.

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

italian vinaigrette ¼ cup red wine vinegar 2 tablespoons minced fresh oregano (or 2 teaspoons dried) 1 clove garlic, minced 1 teaspoon mustard powder ¾ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper This is a great marinade for chicken or shrimp, or it can be used instead of the lemon oil in our Green Cabbage Slaw. Mix together the vinegar, oregano, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with salt and pepper and whisk until fully incorporated. raspberry walnut vinaigrette ½ cup fresh raspberries, finely chopped or smashed ¼ cup apple cider vinegar 2 tablespoons finely chopped walnuts 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) ¾ cup extra-virgin olive oil Salt and black pepper This dressing is used in our Harvest Grilled Chicken Salad, but it’s also delicious on a summer salad of baby spinach, chopped berries (blueberries, blackberries, strawberries, and raspberries), and diced cucumbers, or mix it into any variation of a Protein Salad. You can also swap out the raspberries for a different berry in this recipe, or use crushed pomegranate seeds in the winter. Mix together the raspberries, vinegar, walnuts, and cilantro in a small bowl. Drizzle in the olive oil while whisking steadily to emulsify. Adjust to taste with salt and pepper and whisk until fully blended.

Carolina Flores took a sip of her sandía agua fresca on her porch and looked out across the scenic landscape of her lush farm, mesmerized by the clear blue sky overhead, the rows of colorful Swiss chard lined up like little soldiers, and the fields of red onions, ripe for picking. It wasn't strawberry season yet, her favorite, but she loved the calm of the winter months. A cool coastal breeze wafted the fragrant scent of garlic through the air, and Carolina marveled at the contrast between the snowcapped Santa Ynez Mountains in the distance and the food growing on the land. Mi tierra.

I’m terrified of bees, even though I’ve never been stung. I have this irrational thought that I’d be highly allergic to them. Strawberries make me itch. I think spring is the best season because things start returning to life. If I could live anywhere else, I’d live in Seattle because rain soothes me. I lose my keys regularly, and most of the time, they are right in my back pocket. I hate mean people and love squirrels.

I reached into my tote bag and pulled out one of our huge carryout boxes. "Matcha mamon! Mamon isn't too different from Japanese castella, and I figured adding matcha would give it a little extra flavor and make it perfect for a Japanese restaurant. I also made matcha white chocolate chip cookies and strawberry-matcha mochi donuts, plus a basic parfait idea that you can adapt seasonally.

Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be a real purist to order a simple (pronounced samp-le"). I usually ordered a double (doob-le"). Menthe (fresh mint), Créole (rum raisin), and nougat-miel (honey-nougat) are at the top of my list. But as good as the ice cream is, it's the sorbets that are Berthillon's real standouts. I almost always order cacao amer, a bitter chocolate sorbet so dark it's closing in on black. My second scoop depends on the season: pear, melon, rhubarb, or framboise à la rose (raspberry with a hint of rose). But habit often sets in and I go back to my old favorite: fraise des bois (wild strawberry). These tiny gem-like fruits are the equivalent of strawberry grenades, releasing a tart, concentrated flavor that downgrades every other strawberry I've tasted to the level of Bubblicious.

There's one last drink remaining, a tall and narrow glass full of bubbly golden liquid. There are sliced strawberries submerged beneath a topping of vanilla ice cream. Alexander hands it to her. "What is it?" she asks. "A strawberry prosecco float. Who says vanilla ice cream can't be fancy?

Tucking into the bite-sized pie decorated with the orange carrot flower, her eyes widened at how delicious the braised new onions and carrots were, the cumin perfectly drawing out their sweetness. The main dish of lamb, cut from the bone as soon as it was placed on the table, was so glorious to behold that it made her heart race. Protected by its wall of sweet breadcrumbs, orange peel and fresh coriander, the meat had the robust smell of a grassy plain. The strawberry mousse served as dessert, brought out after the hard rich orange cheese that reminded her of dried mullet roe, was fluffy and soft, sweet yet tart. For the first time this year, Rika felt that the season when all the flowers would come into bloom was at arm's reach.

to become stars. He’d played outfield with Lenny Dykstra and Darryl Strawberry. He’d subbed for Mark McGwire and Jose Canseco. He’d lockered beside Rickey Henderson. In his slivers of five years in the big leagues he played for four famous managers: Sparky Andersen, Tom Kelly, Davey Johnson, and Tony La Russa. But by the end of 1989 his career stat line (301 at bats, .219 batting average, .246 on-base percentage, .296 slugging percentage, and 11 walks against 80 strikeouts) told an eloquent tale of suffering. You didn’t need to know Billy Beane at all—you only needed to read his stats—to sense that he left every on-deck circle in trouble. That he had developed neither discipline nor composure. That he had never learned to lay off a bad pitch. That he was easily fooled. That, fooled so often, he came to expect that he would be fooled. That he hit with fear. That his fear masqueraded as aggression. That the aggression enabled him to exit the batter’s box as quickly as possible. One season in the big leagues he came to the plate seventy-nine times and failed

For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things.

And now-now all I can do is light a cigarette and go home. My God, I just remembered that we die. But-but me too?! Don't forget that for now it's strawberry season. Yes.

Smoothie #7: Antioxidant Powerhouse This smoothie is absolutely loaded with antioxidants and cancer fighting polyphenols! Pomegranate, Blueberry, and red grapes are absolutely loaded with antioxidant and disease fighting properties. If you are looking for a big health boost while you enter flu season or before you go on vacation, make sure to blend up an antioxidant powerhouse. 1 Cup Pomegranate Juice (Not From Concentrate) 1/4  Cup Blueberry 1/4  Cup Red Grapes 1/4  Cup Strawberry 2 tbsp Chia Seeds Directions: Add all ingredients into a blender and whiz Enjoy!

Thank you for your call yesterday,” she said shyly. “And for the beautiful posy.” “Hardly enough to convey my gratitude,” he said. She had not, of course, supposed the flowers were meant as anything more than an expression of thanks. “We’ll inquire about the Bromyard woman at the Antlers,” she said, grasping at a practical topic. “I have high hopes of her.” “The dahlias reminded me of your hair,” he said pensively. “That deep copper color. Only a little darker.” “Oh,” Callie said. She lifted her skirt and stepped over a tuft of grass. “I do hope she knows how to cook. Truly cook, you know. Something that your mother would like.” “And the roses—pretty and pale, with a flush of pink. Very like your cheeks when you blush.” “A blancmange, perhaps,” Callie said brightly. “Or a custard.” “Your cheeks are nothing like a blancmange, I assure you, my lady. And certainly not a custard.” “A blancmange would be the true test of her skill,” Callie said with difficulty. “I think we should ask her to make a blancmange.” “They’re the classic strawberries and cream. Very English.” “Any sort of fruit trifle would make a good test, I agree,” she said hastily. “But strawberries are out of season.” “Indeed, but they aren’t,” he said.

His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

Sentimentally, he thought of Jess. Irrationally, he despaired of having her. But this was not a question of pursuit. Raj would laugh at him, and Nick would look askance. His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almonds, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

He said wouldn't it be brilliant to have a food emporium on the ground floor of Fenton's, like Harrods, but have everything organic and locally grown." Diana paused to let the idea sink in. "I said not the ground floor of course, Fenton's isn't a supermarket, but the basement has been a dead zone for years. A whole floor dedicated to stationery when no one writes letters anymore." "A food emporium," Cassie repeated. "Fresh fish caught in the bay, oysters, crab when it's in season. Counters of vegetables you only find in the farmers market, those cheeses they make in Sonoma that smell so bad they taste good. Wines from Napa Valley, Ghirardelli chocolates, sourdough bread, sauces made by Michael Mina and Thomas Keller. Everything locally produced. And maybe a long counter with stools so you could sample bread and cheese, cut fruit, sliced vegetables. Not a true cafe because we'd keep the one on the fourth floor. It would have more the feel of a food bazaar, with the salespeople wearing aprons and white caps." Cassie closed her eyes and saw large baskets of vegetables, glass cases filled with goat cheese and baguettes, stands brimming with chocolate-covered strawberries.

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

When the wild strawberries are in season, you hope you find the words to get them on your plate. When the beans come, you eat the beans. ♦

THE FALLING OF THE LEAVES AUTUMN is over the long leaves that love us, And over the mice in the barley sheaves; Yellow the leaves of the rowan above us, And yellow the wet wild-strawberry leaves. The hour of the waning of love has beset us, And weary and worn are our sad souls now; Let us part, ere the season of passion forget us, With a kiss and a tear on thy drooping brow.

Hayley makes this to celebrate Sam and her mother’s engagement and upcoming wedding. It’s a sheet cake, so it serves a crowd. But it’s stunning, especially if you make it during strawberry season. Ingredients for the strawberry cake 1 cup butter, softened 2 cups sugar

Menu Amuse-Bouche Biscotte with a Caviar of Tomatoes and Strawberries Entrées Chilled Zucchini Basil and Mint Velouté Ou Pan-Seared Foie Gras served on Toast with Grilled Strawberries Plat Principal Gigot d'agneau, carved tableside Served with your choice of Pommes de Terre Sarladaise or Mille-Feuilles de Pommes de Terre Served with Greens and Lemon Garlic Shallot Vinaigrette and Multicolored Braised Baby Carrots Ou Lemon Chicken Tajine with Almonds and Prunes Served with Couscous and Seasonal Vegetables Ou Panko-Encrusted Filet de Limande Served with Wild Rice and Grilled Seasonal Vegetables Ou Quinoa, Avocado, and Sweet Potato Timbale (vegan) Served with Rosemary Potatoes

The old man sawed as if aeons of time were before him, and as if all the years behind him had been leisurely and all the years in front of him would be equally so. Life had sweetened the old man. He was luscious with time like the end berries of the strawberry season.

My garden grows in its own good time. Every plant has its season. Lettuce comes up early and must be picked or else it will bolt. Kale gets planted late in the season because it loves the cool weather of fall. Asparagus takes years to prosper, and strawberries can take up to two seasons to provide a harvest. Frost-sensitive crops like tomatoes, peppers, cucumbers, and zucchini love the sweltering, sultry heat of the depths of summer, when they propagate so passionately that the bees can barely keep up. Even though I know all of this, sometimes I can't wait to find out what's going to happen next.

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

On a European train, she sat in a compartment with a babyish Czech couple who were trying to climb into each other's eyes, hands, mouths. Every few minutes the girl would pick up her boyfriend's wrist and kiss it as if she were eating the season's first strawberry, and then release a flood of tender and penetrating Czech directly in her face.

Go seasonal, avoiding hothouses and air freight. Local, seasonal produce is best of all, but shipping is fine. As a guide, if something has a short shelf life and isn’t in season where you live, it will probably have had to go in a hothouse or on a plane. In the U.K., Canada, and more northern parts of the U.S., in January, examples are lettuce, asparagus, tomatoes, strawberries, and most cut flowers. Apples, oranges, and bananas, by contrast, almost always go on boats. Adopting this tip religiously can probably deliver a 10 percent savings on a typical diet.

Scarlett hadn't realized how hungry she was or how stale the air had become until suddenly it was filled with the scents of breakfast cakes, strawberry puffs, honeycomb spirals, brown-sugared sausage, seasoned eggs, and piping-hot tea.

He glanced at Sweet Water and thought how short their time together had been . . . not even the turn of a single season. And he wished with all his heart that he and Sweet Water could have seen the wild strawberries blossom in spring and the does lead their young, wobbly legged fawns to the river to drink. He wished they could have lain in each other’s arms and watched the sun go down on a warm summer’s night. He wanted to show her the morning mist on the Ohio, and the first flight of a young eaglet. He wanted to make a child with her . . . a child of their love . . . and see that infant nurse at her warm breast and grow strong and wise. Sweet Water and I could sit by a fire in the autumn of our lives, while shared memories of love and laughter drifted around us like bright fall leaves, he mused . . . while grandchildren tumbled around our feet.

Free-range eggs made into a huge frittata containing zucchini flowers and red Tropea onions, sprinkled with shavings of parmigiano, browned under the grill until bubbling and golden; stuffed tomatoes and aubergines roasted in the oven and portions of rabbit and chicken seasoned with garlic and rosemary with tiny crisp potatoes. They finish off with bowls of ricotta topped with the first wild strawberries, picked from the slopes above the agriturismo.

As soon as I moved into the house, I planted a Discovery apple tree at the foot of the garden, by the yew hedge. A gift to the Norse gods for eternal youth, but in truth a nod to the apple tree of my childhood, whose canopy shaded the patch of phlox growing underneath, whose long stems and flowers the colors of sugared almonds hid a treasure trove of fallen fruit. Discovery is a scented apple, with bright, acid flesh that does not keep well. The small, slightly flattened fruit are best eaten straight from the tree. The flesh is white as frost, flashed lightly with strawberry pink. A child's apple. It is aptly named. Brought up as I was in a world of Dairylea, Ritz Crackers and Wonderloaf, the flavor and scent of these pale fruits were my first hint that there was something more interesting out there to eat. My tree, twenty years old now, awaits the lacework of soft-green lichen that covered the branches of my parents' and, infuriatingly, phlox has so far refused to grow beneath its boughs. It is the earliest apple, ripening in August. A fruit I think of not only as the herald of the apple season, with its Michaelmas Reds and Blenheim Oranges, its Cornish Honeypins and Ribston Pippins, but as the beginning of everything.

The faerie's creamery was not too deep, happily, or at least it did not feel so; a chimneylike skylight cut into the stone roof admitted the warm gold-green light of the forest. Given the faerie's size, the workspace was expansive--- even Wendell, the tallest among us, did not need to duck--- with a hard-packed earthen floor and an array of shelves, some of which held blocks of butter wrapped in paper and twine. In the middle of the workshop was the butter churn, beside which was a tin bucket of milk with condensation forming on the side--- which I think is what the faerie had been worrying about, for she immediately rushed over to it and carried it into her cellar. The air was cool, on the edge of cold, and the smell of the place made my mouth water. Not only of butter, but thyme and lavender, strawberries and honey, which the faerie used to flavor some of the blocks. Those on the nearest shelf had leaves tucked beneath the twine--- basil, I think.

My God, I just remembered that we die. But - but me too?! Don't forget that for now, it's strawberry season - Clarice Lispector

Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast FAST DAY Water Coffee Western omelet Green apple FAST DAY Water Coffee All-Bran Buds with milk Mixed berries FAST DAY Water Coffee Two eggs Breakfast sausage/bacon Strawberries FAST DAY Water coffee Lunch FAST DAY Water Green tea 1 cup of vegetable broth Arugula salad with walnuts, slices of pear, goat cheese FAST DAY Water Green tea 1 cup of chicken broth Ginger chicken lettuce cups Stir-fried vegetables FAST DAY Water Green tea 1 cup of beef broth Baby spinach and lentil salad FAST DAY Water Green Tea 1 cup of vegetable broth Dinner Herbed chicken Green beans Asian grilled pork belly Baby bok choy stir-fry Halibut pan-fried in butter and coconut oil Indian chicken curry Cauliflower Green salad Baked catfish Sautéed broccoli with garlic and olive oil Peppered steak Asparagus Grilled chicken salad Dessert Mixed berries None None None Seasonal fruits None Dark chocolate

I've been to great vegan restaurants. Ones where instead of being served simply steamed, the beets were roasted and chopped into a tartare with shiso and toasted hazelnuts and served with fried gnocco dough, crisp, puffed and golden, like a clever tartare. Vegan restaurants where the waterier vegetables like zucchini and yellow squash are treated with even more care: chunks of grilled zucchini surrounded by a vibrant yellow squash purée with chili crunch, lime, and fresh mint, served with fresh-from-the-oven vegan barley bread for ripping and dipping. I've also had amazing vegan desserts. Once, in class, Claire made a chocolate cake layered with a creamy tofu mousse, rhubarb gelée, strawberry sauce, and fudge crunch, using no gross heavy olive oils or coconut cream. It was magnificent!

It is her mother’s exhausted face leaning over the crib, relieved the colicky screams have stopped at last, such a good girl, both of them happy now as she sucks her sugar water, swallows, sucks, gulps. It is her hopscotch-scraped knee with its grid of blood, her little girl tears, the kiss-it-better not working and so the butterscotch candies uncellophaned fast from grandma’s purse, it is the sticky butter-sweet glowing her blood, and all is fine now, all is good. It is the big girl finishing her glass of milk and so the reward of Whoppers Malted Milk Balls mumping her cheeks, smiles all around. It is look she’s finished her homework cleaned her room eaten her glazed carrots at dinner, and so now the nipple’d sweet of a Hershey’s Kiss poking out her cheek, the tiny crunch of M&M’s candy coatings, and how long can she hold the creamy brown melt in her mouth. It is the Halloween bounty, the season of candy corn and Tootsie Pops, the gritty sweet sand of Pixy Stix, the plastic orange pumpkin weighted with mini Mounds and Snickers and Milky Ways and Baby Ruths, all careful-parent examined for razor blades, for evil tamperings, then given back for sock-drawer hoarding that lasts only days, not the promised months. Fruits are the lab-made, ascorbic-acid flavors of Skittles and Starbursts and Jelly Bellies, raisins are Raisinets, almonds mean marzipan and Almond Joys, milk is a vehicle for Nesquik strawberry or chocolate syrups, sucked through red licorice Twizzler straws. It is the quivering anticipation of birthday cakes with the biggest pinkest prettiest sugar rose for the birthday girl, the backyard piñata attacked and attacked and attacked with baseball bat frenzy until she is showered with manna. Easter is creamy Cadbury Eggs, Thanksgiving is candied yam casserole peaked with marshmallow crust, Christmas is the faux-minty red-and-white swirl of candy canes sucked into spears, the pot of melting caramel meant to golden the popcorn garlands and shellac the apples, instead mouth-spooned away at the stove. It is the zoo the circus the carnival, all ballet-pink gossamer puffs of cotton candy crunched to hard coral between her teeth. It is the bloodbeat rush, the delirium, sailing soar into bliss, and then the plummet and bitter crash, the jitters and shakes. It is acidic pantings and acrid sweatings and belly flesh bulging around the elastic of panties and training bras, it is claiming a stomachache to duck the bleachers-running or rope-climbing or naked locker room of gym, it is the yearly mouthful of Novocain needle and new silver-filling glints rewarded with a gleaming, jewel-colored lollipop. It is the terror of beach parties or swim parties and the mumbled, towel-mummied excuses of sunburning so easily. It is her teenage Saturday nights baking Betty Crocker brownies alchemized into bigger higher happiness soars with added bags of Reese’s Pieces and Nestlé chocolate chips. It is the sweet boy, the cute kind caring boy in English lit who smiles, compliments her understanding of Shakespearean metaphor, comes to her house after school for quiz study, sits on her bed and eats half a pan of her offered brownies while she chatters away, then sweet-mouth kisses her silent, once, the chocolate masking the breath going sour, then nudges her head to his lap, to his opening fly, to the hard sucking candy and sweat and come filling her mouth, her throat, her belly, even as she suspects, knows, this is all she will get, all she deserves, but let me have it now, this sweetness, more and more and more, give it to me, it is so good.

Jane Grigson joined the Observer magazine in the summer of 1968. Her first column was about strawberries. She wrote a recipe for strawberry barquettes-- small pastry boats filled with fruit and lacquered with redcurrant jam so that they looked like jewels. There was another for strawberry brulée in a sweet sablé shell, and coeur à la crème-- a cream pudding set in a heart-shaped mould and encircled with fruit. 'In Venice, in the season of Alpine strawberries...' she wrote, and it didn't really matter what she said next, because you were already in. In most recipes, the introduction serves the recipes. Jane's was the other way around. She wrote about the hybridized origins of modern strawberries in French market gardens, and how they feature in the mythology of the fertility goddess Frigg. After a few lines on the demanding anatomy of strawberry plants, she devoured into Jane Austen, talking about the agro-cosplay fruit-picking of the Regency ball-gown set. She refused to be complacent, especially about the things her readers already thought they knew. 'Strawberries, sugar and cream. The combination allows no improvement, you think?' Well, you're wrong. None of this would've counted for much if the recipes weren't great, but they really were. One week she'd give you smart alternatives to traditional Christmas cake-- rounds of meringue stacked with coffee cream, or Grasmere shortcake with preserved ginger. Another week it'd be the unimpeachable precision of carrot salad, celery soup or a recipe for ice cream flavored with cooked, puréed apples. The cooking was pantheistic and it dealt with everything from kippers to apples, parsley, prunes and fennel with the same care, even love. We get smug these days about how broad our tastes are, and to an extent we're right. But a newspaper now would never run a double-page spread of recipes for tripe. The magic of Jane Grigson is that though she was a smart cook, she was really a skilled purveyor of daydreams-- even if those daydreams were granular and exactingly researched. 'I sometimes think that the charm of a country's cookery lies not so much in its classic dishes as in its quirks and fancies,' she wrote. This included the esoterica of regional pies and rare apple cultivars. Something could be worthwhile without being useful. 'Walk into the yard of Château Mouton Rothschild,' began Jane's recipe for jellied rabbit, 'and you see a scatter of small fires. Some flare into the sky, others smoke as they are fed faggots of vine prunings.' Noisettes de porc aux pruneaux de Tours, crépinettes with chestnuts, carottes à la Vichy, angel's hair charlotte. She drew from the culinary canon as far back as Gervase Markham's seventeenth-century The English Huswife.

As children we loved the roses, watched eagerly for the first snowdrops, stroked the velvet of pansy petals, had our other favourite flowers, but the garden was not simply a place to be looked at. We inhabited it: climbed its trees, hid in its bushes, fished tadpoles and newts from its stream, stole its peaches and grapes (which was a sin and therefore more exciting that eating its plums and apples from the branch, which was allowed). And we were given regular tasks such as picking the sweet-peas for Gran and the strawberries and raspberries which were to come to the table that day. Towards the end of each season such tasks became a bit of a chore, but they were never disagreeable, and because they always involved delicious tastes and smells and pleasant leafy sensations, a garden was naturally accepted as a source of sensuous pleasure as well as a place full of beauty.