Strawberries have been in season for a while now (maybe they got started earlier than most times this year since it’s been so warm for so long) — the new ones at the market last week were verging on over-ripe already — so this week I’m going to be making all those beautiful dishes that we think of all year before it’s really time to move on to a love affair with blueberries and fast behind, peaches.
I have thought about the Fraisier I made last year, lovingly:
