June’s full Moon—typically the last full Moon of spring or the first of summer—is traditionally called the Strawberry Moon.
This name has been used by Algonquin, Ojibwe, Dakota, and Lakota peoples, among others, to mark the ripening of “June-bearing” strawberries that are ready to be gathered.
The Old Farmer’s Almanac
June crept quietly up on me this year, with a warm welcome of sweet pea blooms, the magical glow of the fireflies, and an early heat wave indicative of the beginning of strawberry season. It is simple summer ritual that I’ve known all my life, watching the sides of the highway for the large, hand painted sign with a red, ripe strawberry and an arrow, directing oncomers to the long, dusty driveway ending at the strawberry field. Best to bring a sunhat and wear old shoes, because you will have to earn each flat you fill, picking berries in long, wet rows with the scent of warm, ripe summer goodness hanging on the breeze, if you’re lucky enough to catch one. We’d harvested a few ripe berries from our own small container of plants this year when the signs went up, and I found myself unprepared, lugging boxes of empty jam jars + canning pots from the nooks and crannies where they had been stashed in the move. But I can say firmly that we made good use of all thirty pounds we picked this year and I’m excited to share a couple simple recipes with you, should you enjoy the fleeting weeks of strawberry season as much as we do.*
Strawberry Baked Oatmeal
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 2 cups milk of choice
- 2 eggs
- 2 tablespoons coconut oil
- 3 cups sliced strawberries, divided
In a large bowl, mix oats, baking powder, salt, and cinnamon. In a separate bowl, mix milk, eggs, maple syrup, vanilla, and coconut oil. I like to use a 9×9 pan with a little coconut oil and add 2 cups strawberries evenly at the bottom of the pan. Pour the dry ingredients evenly into the pan, and then pour the wet ingredients over to coat. Add remaining berries to the top and bake in a 375 degree oven for about 45 minutes or until top is golden and slightly crisp. We like this best when allowed to cool slightly and served in a bowl with a little bit of warmed oat milk or syrup drizzled on top.
Strawberry Rhubarb Shrub (drinking vinegar)
- 1 cup sliced rhubarb
- 1 cup quartered strawberries
- 2 cups sugar or honey
- Champagne vinegar (white wine or ACV will work, too) in equal parts to syrup
Add sliced fruit and sweetener to a mixing bowl, cover, and let stand on countertop for 2-3 days, stirring each day. When your fruit has turned mostly to syrup, strain off liquid into a measuring cup. Compost solids, or turn into a yummy compote for waffle or ice cream topping! Taking note of how much syrup liquid you have, add to a glass jar or bottle, and add equal parts champagne vinegar. Stir, cover and refrigerate. (If you are using a jar, make sure to add parchment paper between the lid and the jar so the vinegar doesn’t cause corrosion.) I like to prepare my shrub over ice with some sparkling water, or in a glass of champagne in a ratio of 5:1 sparkling water or champagne to shrub.
*Most of the berries we processed this year were halved and frozen on baking sheets then stored in gallon mason jars for the cooler months. If you are disappointed there is not a jam recipe included in this post, I will be making a mixed berry jam when the black raspberries are ready to harvest this season.
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