All right. Let's admit it right away: These are not German strawberries, yet. I caved and bought organic strawberries...from Spain. It's entirely against my food-mile-organic-obsessed mind and will, but I couldn't help it. I need to eat as many strawberries as I can during the time they grow in Europe. It's my own personal spring rite. Or spring obsession.
The yogurt is homemade though, and so is the Granola. That has to count for something, right?
I don't know about you, but for me, spring is very much about the thrill of seeing green leaves growing on trees, flowers growing trees and on the ground (making my life miserable with their pollen but still looking awfully pretty and colorful), and food. A Renaissance for all the vegetables and fruit I love most. Asparagus, for example, is a bit like Christmas. You wait all year for it to arrive. And so are strawberries. The real deal. Not the strawberries we can nowadays buy in the supermarket in december that come from who-knows-where and have been grown who-knows-how. Strawberries with flavor.
Oh, and Rhubarb.
Which I did buy at the farmer's market and which was, like a feather on my conscience, locally and organically grown.
Now, homemade strawberry-rhubarb jam is, I think, my favorite jam in the world. The strawberries sweet, the rhubarb tart, spring in a jar. Or in a new thrifted glass.
As to how much jam I ate in the 24 hours since I made that jam? I really must claim my spring right to remain silent.