A couple of weeks ago, we made the drive over to Froberg’s Farm in Alvin to pick strawberries. I told myself on the way over there I wouldn’t get carried away and come home with something crazy like 8 lbs of strawberries. We can always go back when we run out, after all.
But when you’re standing at the front of a couple of acres of nothing but rows and rows (and rows!) of strawberries, it’s a little hard not to get carried away. So we came home with 8lbs of strawberries.
The Foodie Groom and I went digging through the plants, looking for the most perfectly ripe berries while the Foodie Baby toddled down the sandy rows, in a rookie-mom-mistake white shirt, reaching in and selectively picking her afternoon snack. Strawberry juice + sand = strawberry mud. And strawberry mud and white shirts don’t mix, even when it’s only a 1-inch visible section.
- 1 lb strawberries, hulled and roughly chopped
- 1 Tbsp vodka or kirsch
- 1/2 cup sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 2 Tbsp lemon juice