It’s hard to believe local strawberries have ripened in all the lousy weather we’ve had this Spring.  But they did and from now until Father’s Day, I will serve them as often as possible.  My friend Laurie says strawberries harbor pesticides so she buys organic.  I know of several locally managed fields from Santa Rosa to American Canyon and they don’t proclaim to be pesticide free.  In fact, their fruit is so darn perfect, I don’t know how they keep the bugs out!
Hopefully, I’ll be able to post several strawberry recipes this season.  My friend Susan shared this recipe with me about 10 years ago.  Good strawberries stand on their own, no need to do much to them to please your palette.  Try to find a lovely tall glass bowl (think ice cream sundaes) to serve this in and you’ll delight your friends and family for sure.
Always serve strawberries at room temperature.
Sliced fresh strawberries (one basket will feed about 3 people)
1 1/2 tsps. per serving of sour cream
3/4 tsp +/- brown sugar
mint leaf
Not much to explain here…..clean, hull and slice the berries.  Fill each bowl/cup with berries, top with cream, sugar and mint garnish.