Spring is here and some of us are getting just a little tired of heavy, savory winter meals. I like beef and barley stew as much as the next guy, maybe more—but I crave those springtime flavors pretty fiercely once the grass starts growing and the veggies are still in limbo. 

Fortunately for me and mine, I have a sweet tooth that drives a growing part of our farm. Berries are an amazing fruit, and I remain fascinated as I learn the way they grow in certain conditions and the difference between them and annual vegetables—or even the more robust fruits that derive from trees. Bushes, crowns, vines and more are the vehicles for the smallest and most laborious (but luxurious) of nature’s sugary options. 

With this fascination in mind, we began growing a crop of strawberries in our greenhouse just a few years ago. Last year, they finally began to produce well and in my excitement to share them with the public, I ended the season without having saved or frozen any for my family. Bad farmer.

This year as the berries began to emerge, I decided to fully stock ourselves before bringing them to the store for sale. Seeing as I’ve put away a few gallons now, that time should be quite soon, so for anyone wondering where to find the berries, you can stop by the Hardler Farm store most any time of the week.

But even if you don’t get your hands on our strawberries—as there will be a limited supply—you can still capitalize on the glory of their wonderful season. 

I will now share two factors that contributed to this month’s recipe. The first is a new restaurant on the scene in Honesdale, right in the middle of Main Street. If you haven’t been there yet, let me be the first to give them my highest recommendation. If you appreciate food at any level, you will find something there for you. I’m speaking, of course, about JAGs on Main. The place serves tons of interesting flavors curated from global culinary styles and influences. I haven’t tried everything on the main menu yet, but trust me, I want to. 

In any case, when we were last there, my wife decided we should get a pavlova for dessert. I didn’t think much of it, because it was packed in a little to-go plastic container and looked like a little swirl of whipped cream and some berries. When we tasted it, however, it had dimensions of texture and flavor I was not expecting. The light, foamy bottom had a subtle crunch that held up the sweet whipped cream topping, and it all took on the brightest aromatics of the berries perched at the top. Never has a dessert seemed so simple, yet so satisfying.

The second factor in my deciding to give this a shot was my children’s favorite TV show, “Bluey.” In the show, the children often ask for pavlova and seem to enjoy it. 

Before this, I will admit I didn’t know what a pavlova was. I’m sure there’s a fair bit more for me to learn about it, but in my search for a good recipe that agreed with what I had on hand to construct it, I ended up making my own version, which I’m happy to say has turned out on par with what I was shooting for.

The way out here a fresh strawberry is a beautiful thing, but a new inspiration on an old love is pure foodie magic. Try the whole thing, or just make the base and top it with canned whipped cream. Fresh is best, but I doubt any compromise here is going to disappoint you too much. And if you need to try it first to believe it, check out JAGs. They know what they’re doing down there.