strawberry picking at suzie’s farm

When I started going to farmers markets in San Diego, I didn’t know where to begin. Everyone has his/her own version of what it takes to feel at home in a new city, and for me the idea of knowing the farmers in my city well enough to have favorite vendors sounded downright cozy.

Flash forward to a year later, and whenever I’m produce-hunting, Suzie’s Farm is my first stop. Their tomatoes are the most flavorful, their snap peas are perfect even when raw, their spinach is tender, and…the list goes on. The farm hosts seasonal events, and this past Saturday was the annual strawberry jam, a family-friendly fruit fest that includes music, food trucks (like the adorable Calexico Creamery ice cream trailer), games, and organic strawberry U-picking by the pound ($2.50/per pound).

It was a blast. Positive vibes, kids giddy over the prospect that fruit grows out of the ground (“this area’s a goldmine!” one said), and so many of the farm’s dogs roaming around in search of belly rubs and food scraps. We went home with seven pounds of strawberries, which sounds excessive, but you try passing up giant, palm-size, dark red berries. I’m freezing half (instructions below), and we’re savoring the other half this week. You know those people who say “fruit is nature’s candy”? I usually want to smack those people—except in this case. Suzie’s strawberries are sweet, juicy, little precious rubies. It’s the first time I’m totally OK skipping dessert in the name of fruit.

Here are scenes from a Saturday strawberry sesh:

To freeze berries: Rinse fruit with cold water and let dry for 5-10 minutes in colander. Remove hulls and place strawberries on baking sheet that will fit in freezer. Line strawberries on pan, freeze for 2 hours, and place in freezer bag or air-tight container. Strawberries will last for about 6 months.