My friend Sangeetha, or SangeeFA, as Josie calls her, brought strawberry shortcake to my house last weekend. It was the best summer dessert: sweet biscuits, whipped cream, and perfectly ripe strawberries. What a treat.
Here's my attempt at preserving the last of the strawberries and rhubarb before moving onto peaches, which are starting to show up at the market. Adding the rhubarb to the jam makes it a little more tart than sweet, which I like. I followed this recipe. (This post is sponsored by brevity).
If you haven't yet been strawberry picking this season, there is still time. Just make sure to call ahead and ask the farmer if ripe strawberries are available. Metrocurean has an excellent guide to local farms if you are not sure where to pick.
A few weekends ago, we headed to Wegmeyer Farm, a small strawberry patch near Leesburg.