The other day Walter (my older son) and I went strawberry picking in the rain. We've been going to Russell Orchard for berry picking (and apple picking in the Fall) since before Walter could walk. He's grown up on fruit and apple cider donuts from this farm.
If you live anywhere near Boston, Russell Orchard is a great weekend destination.
It's been a rainy start to the berry season here in Massachusetts so we didn't get many berries. Most were still green. But we did manage to fill one small basket.
Back home we roasted the berries with a little maple syrup then topped pancakes with them- Yum! The perfect Sunday breakfast :)
Cut large berries in half
Mix berries in a bowl with 1/4 cup maple syrup and a dash of salt
Line a baking sheet with parchment paper then spread berries evenly on sheet
Roast berries at 350 degrees for 30-40 minutes.
The berries come out bursting with flavor. Top yogurt, pancakes or ice-cream!~
Store berries in a glass container in the refrigerator for up to one week.