In a few jam-packed days we visited farms for strawberries, blueberries, blackberries and raspberries – even having a chance to speak to some of the farmers and pluck a few berries straight from the vine…
We then took a fun detour to hang out with the great people behind Happy Girl Kitchen.
As you can imagine, the meal we had here followed a berry theme, but surprisingly went outside-the-box. For instance, white strawberries were used in a dessert for their under-ripe bitterness, and a huckleberry vinaigrette was brought to life with the addition of mustard seed (I’m still clamoring for the recipe on this one).
Browse through a few more of my favorite pics from the trip, then go check out 6 fruit facts I learned on >> The Kitchn.