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Yes, you can buy strawberries in the grocery store but they don’t have the same delicious flavor as fresh picked. Each year I mention my “strawberry picking jeans” with the stained knees and every year I wash them after the picking season is over but the stains remain. I wonder how long  I’ll be picking and then have to throw them away. One of our daughters always went picking with me but she moved to Colorado last summer. I called her and asked if she would come home to help me pick.  What a joke that was! It’s not the getting down by the rows to pick, it’s the getting up!! If you should see me lying down between the rows, stop and pick me up and I’ll be good to go for another 30 feet! That’s what happens when you’re 80 years old.  Woe is me!! !  Bud would say,” We’re still on the right side of the grass!!”

This is my favorite short cake recipe as it uses less sugar, salt and fat.

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EASY STRAWBERRY SHORTCAKE
2 c. flour
2 T. sugar
4 t. baking powder
1/2 t. each, salt and cream of tartar
1/2 c. butter or margarine, softened a bit
1 egg, beaten
2/3 c. milk
2 pints (4 c.)fresh  strawberries, sliced
Whipped cream or whipped topping, optional

In a large mixing bowl, combine first 5 ingredients. Cut in butter until mixture is crumbly.. Combine the egg and milk; add to the flour mixture; mix well. Gently fold in rhubarb and strawberries. Spread into a greased 8-inch square baking pan.  Bake at 375 degrees for 20-25 minutes or until shortcake tests done with a toothpick inserted in center of cake.  Cool. Cut into squares and top with berries and whipped cream.    Makes nine servings.

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STRAWBERRY-GLAZED FRUIT SALAD
1 qt. ( 4 c.) fresh strawberries, halved
1-20 oz. can pineapple chunks, in its own juice, drained well
4 firm bananas, sliced a little bigger than 1/4-inch
1 – 16 oz. jar or pouch strawberry glaze

In a large bowl,  gently combine fruit; fold in glaze. Chill for 1 hour. Transfer to a glass bowl ; it will look so pretty.  Makes 8 servings.  Note:  Strawberry glaze can be found in the produce section of your grocery store.

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Rhubarb is still growing like crazy and this combination of strawberries and rhubarb is delicious.

STRAWBERRY RHUBARB CRUMB PIE
1 egg, beaten
1 c. sugar
2 T. flour
1 t. vanilla
3/4 lb. fresh rhubarb, cut into 1/2-inch pieces (about 3 c.)                                            
1 pint (2 c.) fresh strawberries, halved
1 – unbaked 9-inch pie shell

Topping:
3/4 c. flour
1/2 c. packed brown sugar
1/2 c. quick cooking oats
1/2 c. butter or margarine

In a mixing bowl, beat together egg, sugar, flour and vanilla; mixing well. Gently fold in strawberries  and rhubarb. Turn into pie shell.
For topping, combine flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees, bake 35 minutes or until golden brown and bubbly.  Makes 8 servings.

Thought for the Day: Many people walk in and out of your life but only true friends will leave footprints in your heart.

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