In May, thousands of wild strawberry blossoms—five tiny, white, round petals on each flower—carpet the land low to the ground around our home. We are fortunate to have thick patches of wild strawberries that grow protected in wildflower meadows, producing delicious fruit year after year.
In June, when the meadows bloom with clover and daisies, we know that the berries are ready to pick. Picking them is often a daunting task; they are small, difficult to find, and a soft touch between thumb and forefinger is essential to avoid bruising the delicate fruit.
To gather enough berries to fill a small bowl requires patience; to fill a modest basketful is an absolute feat. Ripe red wild strawberries have a delicate, sweet flavor. We often inadvertently add a few white unripe berries, providing a sharpness to the mix’s flavor.
Fresh-picked, a handful of wild strawberries stand on its own as a wonderful delicacy. Served in a bowl with a bit of fresh mint leaves on whipped cream, they become a treasured dessert.
During the few weeks in Vermont when wild strawberries are ripe, we like to enjoy them in as many ways as we can, such as for breakfast on yogurt and granola.