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You may have heard the news – because we’ve been shouting it from the rooftops – but strawberries are here and boy are they plentiful!
When we think of spring, we think of strawberries. They’re one of the very first things we started growing here on our farm and we take a lot of pride in being able to grow them well and truly organically. In fact, we’re one of only four farms in our area that grow strawberries this way. Though strawberries are such a spring thing. growing strawberries is a year long affair as we plant them in fall. Rather than seeds, we get them as plants with roots already formed and then grow them on mulch in order to keep those roots nice and toasty in the winter and the weeds away as we come into spring. When it comes time to harvest, we make sure that we give the strawberries plenty of time to ripen on the vine before picking so that they have every opportunity to get a deep red which means they’ll be extra juicy and super sweet. This means harvesting often, as opposed to in just one go.
Though we currently have a full bounty of berries, they won’t last long. Our strawberry season is notably quite short, usually just a month, so now’s the time to stock up! And if you find yourselves with extras on hand (lucky you!) here’s one of our favorite strawberry recipes.
4 cups Elmwood Stock Farm strawberries
½ cup (or more or less, to taste) Elmwood Stock Farm honey
1 tbsp lemon juice
Wash, hull, and cut each strawberry in half. Place strawberries into a pot.
Add in honey and lemon juice and stir together with strawberries. Heat the mixture on high until boiling, stirring often so nothing burns on the bottom of the bot. Once it boils, reduce the heat to low and simmer.
Simmer for 10 to 15 minutes and then check for doneness. A small spoonful of the jam should have a gel-like consistency after 1 to 2 minutes when dolloped on a frozen plate.
Transfer to a clean jar and keep in the fridge or freezer.
Made with 
& 
in Lexington, KY by Envy Interactive
