If, like our frugal foremothers, you’re into preserving, now’s the time to mobilize. You can buy up berries for jam, freeze pitted cherries for future pies, pickle zucchini, turnips, garlic and beets, and put up enough pesto to see you well beyond tomato season. Or take the modern approach to seasonality, and eat up while the getting is good.
Most farms will bring in the last of their strawberries in the next week or two, and prices are at their lowest now, so this is a great time to gorge on the tiny red gems. Lucky for us, a parade of other fruit awaits, from the already-appearing cherries to high-summer glories like apricots. And tri-star strawberries, a unique variety that lasts all summer, have only just begun.
It feels like the first week of camp at the market, as we check out which of our friends from last summer are back and how they look this year. A few weeks later than usual, some of the most popular warm-weather farmers, like Keith’s Organics and Eckerton Hill, have returned, with tables already full and lots more to come. It’s going to be a good summer, we can just feel it.