strawberry breakfast millet

I have a feeling we will be eating a lot of strawberries over the next few days. Our good friend Matt’s family owns a strawberry farm in Skippers, Virginia. Last year during strawberry season, Brian and I went there for a weekend to work on the farm. Matt and Brian picked strawberries and our friend Linnzi and I worked the cash register and played with Matt’s 2 year old niece.

We stayed in the beautiful farm house that has been passed down for several generations in Matt’s family. We woke early and had cereal with strawberries before getting to work. We had strawberry shortcake after lunch, and homemade strawberry ice cream before bed that we churned by hand that afternoon. We sat on the porch with a cup of coffee enjoying the cool breeze before the hard work of the day started, and we ended the day with a hot cup of decaf on that same porch. We didn’t want to leave.

Skippers Berry Patch is a beautiful, family run farm. The locals are greeted with smiles and a hug before they are given their basket and sent into the patch. And newcomers are greeted warmly by Matt’s parents, given a little bit of history about the farm, and made to feel like close friends before heading off with their fresh-picked strawberries. If you’re driving through Skippers on I-95 during strawberry season, I highly recommend a quick stop. You won’t regret it!

Brian is at the farm with Matt and Linnzi this weekend. I sadly couldn’t go because of my final exams. But he will come home this afternoon with a load of gorgeous strawberries. In preparation, I am trying to rid our fridge of the regular old store bought strawberries so we can enjoy the fresh berries from Skippers which are infinitely better in taste, color, and juice factor. They are soft and sweet and perfect. They are bright red all the way through to the center. They are, hands down, the best strawberries I’ve ever had.

Strawberry millet

4 cups milk
1 cup millet
1 cup strawberries
Brown sugar to taste

In a large sauce pan, bring the milk to a boil. Stir in the millet and reduce the heat. Simmer covered for 30 minutes, stirring occasionally.

Serve with fresh strawberries and brown sugar.

Makes about 4 servings.

Millet makes a wonderful hot cereal for those of us who miss cream of wheat. Even Brian loves this, preferring it to cream of wheat. And he is hard to please. Plus, according to Wikipedia, millet is rich in protein, B vitamins, calcium, iron, potassium, magnesium, and zinc. So you have no excuse not to give it a try.

(pictures from the farm courtesy of Linnzi)

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