I’m talking about 40 years ago. We’d wait for strawberries to get cheap at the farmers market, then buy a couple of flats and make jam.
Heirloom varieties still have a short season.
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Robert,
Thanks for the timeline, that explains it. I wasn’t in LA yet (and thus had even less opportunity to buy strawberries!)
And I see by the mentions from J_L and js76wisco that indeed, the heirloom season is about wrapped. Maybe I’ll be able to hit it next year 
There are great varieties that come later. We got Mar de Bois at Chino Farms in mid-June. Chandlers and Seascapes can be delicious.
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Okay. Whew! Thought I fully missed the boat!
I am very happy to have our “regular” California strawberries, I know how lucky we are to have them so easily. But if I could try some of the heirlooms? Oh that would be fun!
If I am down by San Diego this summer (and I might be) I will check out Chino Farms. It’s by there, yes? Otherwise, it’s Oxnard for me, we have friends out there I need to visit anyway! Thank you for the info 
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Chino farms is Del Mar/ Rancho Santa Fe area. They have a really nice farm stand
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Thank you! Looks like it’s not as far as San Diego - and that’s a good thing : )
If you like corn go in the summer. There’s is pretty fantastic
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And then cut it off the cob, uncooked, and freeze. It’s insane how decadent it is to have it in winter.
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We had some bone-in, pork shoulder chops that we wound up not having time to make them in the slow cooker as I’d wanted to do. So Google was my friend. (I’m going to start a thread about how few food googles nowadays are recognizable sites.)
Really, really good. And they’ll go into the regular rotation. Oh, did I mention easy?
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OOOoooo. Noted. Love fresh sweet corn.
For me, it’s got to be white corn. Only.
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thats funny I try to only by yellow corn
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It’s interesting what each person loves, huh?
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What happened to this link?
Beats me.
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My 8 year old requested this from my mom. It’s basically a tendon and pig eat terrine served with spicy fermented shrimp. I’ve gotta learn the recipe.
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So artfully arranged.
In case you’re still interested, this recipe works for me. I’m not allowed to go to family potlucks without it.
Scalloped Potatoes Gratin (4-6 people)
1 1/2 cups heavy cream
1 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices (mandolin is helpful)
1 cup white cheddar (or more if you’re naughty)
1/2 cup grated parmesan for topping
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Preheat the oven to 375 degrees F.
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In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg.
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While the cream is heating up, butter a casserole dish. Remove the bay leaves and thyme.
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Spoon a bit of cream mixture into the bottom of casserole dish. Layer of sliced potatoes, sprinkle w/salt & pepper, spoon layer of cream mixture, layer of cheddar cheese. Repeat. Add parmesan on top & fresh thyme leaves.
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Or just toss potatoes in a bowl with cream mixture, salt & pepper then do alternate layers of potatoes & cheese. Pour remaining cream mixture over layers, cover with parmesan.
Put casserole on top of sheet pan. Bake uncovered for about 45 minutes or until potatoes are fork tender and top is bubbly brown.
Enjoy!
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Wowza! Your kids palate - 
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You got me at “heavy cream”!!! Looks and sounds great. Thanks, TC.
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