My husband and I took a day trip out to Watsonville with friends to pick strawberries at Gizdich Ranch. I'm reminded again how blessed we are to live in the San Francisco Bay Area, where so many attractions, scenery, and activities are offered within a few hours drive. The field was simply vast, with rows of strawberries ready to be picked. The fruits were so ripe, that walking through the fields smelled pleasantly sweet.
After getting carried away and hauling in a little less than fifteen pounds of these red gems, it was undeniable to plan and think about what the make out of them. The possibilities were endless! Though many suggested making jam, Frank and I are actually not big jam eaters (except with scones, yum!). The thought of making a simple, strawberry chiffon shortcake was an attractive option! However, as some of you may know, I am not a skilled baker. But thankfully, Nathalie, a dear friend, generously lent me her baking ware.
After a couple hours, I was so happy (and relieved) that the shortcake came out better than expected! Frank was very pleased, and two strawberry custard tarts soon followed, along with homemade strawberry ice cream.
