Strawberry picking! An activity the Solt family had never done before and I’m still not sure who had the most fun! We are still sticking pretty close to home and when we do take L out, we only go to outdoor spaces with plenty of room, strict social distancing, and mask wearing standards. A local farm where I typically buy pumpkins and mums in the fall offers you pick strawberries for two weeks in June. I did my research to make sure this farm was taking the proper precautions that are mandated by the Ohio Department of Health and feeling comfortable, we decided to try it out.
Stevens Farm in Monclova is the perfect setting for a morning out with the family. There is a cute little farmhouse at the front of the property with an old log cabin and small barn with horses and goats you can feed and pet. They have a greenhouse with fresh herbs and flowers and just across the way a small pond with a dock and canoes. Just past the pond is an orchard with peach and pear trees. Lilly loved running through the rows of trees! And just then just beyond the orchard are fields and fields of strawberries.
We arrived soon after the you pick opened and I’m so glad we did! Within 45 minutes they were almost sold out of spots – aka rows. All of the employees were wearing masks, they were sanitizing berry carts, and every family had their own row and they alternated rows so that people were spread out comfortably. We felt exceptionally comfortable.
We spent about a half hour picking strawberries and filled up two pints. These were literally the most delicious strawberries I’ve ever tasted! So fresh and so sweet. I think Lilly enjoyed squishing them between her hands more than she enjoyed eating them though.
We ate a fair amount throughout the day after we got home and washed them. But I also ended up making a strawberry cobbler that was so yummy and refreshing. You can find the recipe for that here.
It was a beautiful summer morning and I’m so glad we ventured out for these happy family memories!
There is no doubt this is a challenging time. But I am truly, from the bottom of my heart, thankful that Rob and I are able to work from home (and thank you to all of the essential workers who don’t have this luxury and have to go work. We appreciate you all!!). Although this requires extra juggling and extra patience, we are so grateful for this time as a family.
Because we are together all day every day, we are having to find creative ways to keep L engaged. She is an insanely curious and energetic child, and playing in her playroom all day just isn’t keeping her occupied. She’s very much in a stage where she wants to mimic everything that Rob and I do. And one area she has taken a great interest in is cooking with us. She loves being at the kitchen counter with us, helping prep whatever it is we are making. Even if she’s just playing with a wooden spoon and an empty bowl, she’s happy as a clam.
We don’t want to exhaust this new activity though so we only let her play at the kitchen counter every couple of days. And so far, it’s working like a charm! She’s happily helped us prepare pancakes, macaroni and cheese, and our favorite Scottish scones. (Side note about the scones: When we were in St. Andrews, Scotland my sister introduced us to the deliciousness that is the scones and clotted cream.)
To further share the happiness of these moments, we are sharing this yummy treat with you all. Enjoy!
Simple Scottish Scones
2 cups of flour
⅓ cup of sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
8 tbsp unsalted butter, frozen
½ cup sour cream
1 large egg
Note: Blueberries, chocolate chips, raspberries, raisins or any other sweet ingredient can be added.
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt (we used our mixer). Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together). Add in your desired amount of blueberries or chocolate chips and mix together.
Place on a lightly floured surface and pat into a 7-8-inch circle about ¾-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about one inch apart. Bake until golden brown, about 15-17 minutes. Cool for five minutes and serve warm or at room temperature.