I don’t know about you, but my fantasy of a perfect summer day would include strawberries for breakfast, lunch and dinner. Dipped in chocolate for a snack. With one or two in a late evening glass of Prosecco, to toast the magic of fireflies dancing on the lawn under June starlight while Strawberry Fields Forever plays in an endless loop in the background. Ahhh.Back to reality. In practical terms, this fantasy would require a lot of strawberries, especially if I wanted to share them with anyone else.What about you? What would you do if there were no limits to the strawberries in your kitchen?
Tell us in the comment section below by May 18th and you just might win a $75 gift card—that’s enough to buy lots of organic strawberries for your own downhome Organic Strawberry Jamboree. We’ll pick one comment at random.Full disclosure—If you choose to use the gift card for strawberries only, that’s truly a lot of fruit to bring into your household at one time! If you’re the lucky winner, this might be a good time to invest in a strawberry huller! Need ideas for what to do with lots of strawberries? Try these recipes opens in a new tab and also look in our stores for Strawberry Jamboree recipe cards.Strawberries will store for several days in the refrigerator, so you needn’t eat them all at once. Don’t wash them until you’re ready to eat, freeze or incorporate them into a recipe. If you’d like to freeze them, pull off the cap (that’s the hulling part, in case you didn’t know), give them a quick rinse, drain and pat dry, and place one layer deep on a cookie sheet. Place the cookie sheet in your freezer for a few hours. Once frozen, you can place the berries in a freezer container or bag to take up less space. Frozen strawberries are great in smoothies and can help make summer iced green tea and lemonade more festive.Celebrate our Organic Strawberry Jamboree with us and maybe you’ll be our big winner of a $75 gift card so that you can indulge in as many strawberries as you wish. Spill the strawberries in the comment section below by May 18th!