We are in the midst of strawberry season, which last from mid-March to late April in Mississippi. This wonderful accessory fruit has so many sweet applications, as when served with short cakes, or in a bowl covered in cream and sugar, or even in a pie.
If you are lucky beyond all measure you will pick your own, and when your pail is half way full, you will just sit down in the hot field, and not caring if anyone sees you, eat them still hot from the sun.
When you buy them make sure they are evenly red all around and do not have white or green spots. If they are too firm, they were picked too soon. If possible buy locally grown strawberries.
ALMOST HOMEMADE STRAWBERRY ICE CREAM
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2 cups fresh strawberries
2/3 cup sugar
1 quart of best quality vanilla ice cream
Stem the strawberries and cut into equal size bites, cover in the sugar and allow to macerate for an hour or so. Allow the ice cream to soften, then, using a large spoon, work the strawberries into the ice cream. Add a shot of good bourbon if you like. Refreeze and eat when you want.