I almost forgot that it was strawberry season. Then I saw a blog post by a local chef talking up the strawberries at a local farm. Yesterday, I found the nearest farmers’ market and bought my first supply.
Strawberry season is one of my favorite times of year in St. Louis. When I was little, my parents would take me and my sisters to a local farm and we’d pick our own berries. Then we’d sit on picnic benches and eat homemade vanilla frozen custard with farm fresh berries on top. It was one of the first times I remember thinking something was delicious.
Strawberries and frozen custard is still one of my favorite combos. But now that I make smoothies all the time, I decided to use the berries I bought yesterday for breakfast this morning. I sliced some up and layered them in a jar with chia pudding. Then I topped the pudding with a strawberry smoothie, pistachios, and hemp hearts.
I’m thinking about heading out to a real farm on Sunday to pick strawberries. Until then, I have a lot to tide me over.
Here’s a song that reminds me of these berries. It’s also good for moments when you remember that it’s Friday and you spontaneously break into song on the drive to work.
Chia Pudding Jar with Fresh Strawberry Smoothie (from me, to you)
for the chia pudding:
1 cup unsweetened almond milk
3 Tbsp chia seeds
1/8 tsp vanilla extract
for the smoothie:
1/2 cup fresh strawberries, sliced
1/2 cup frozen raspberries
1/2 cup unsweetened almond milk
pistachios, hemp hearts, and fresh berries, sliced, for topping
Make the chia pudding the night before. Whisk together the almond milk, chia seeds, and vanilla in a bowl. Cover and refrigerate overnight.
In the morning, whisk the pudding to break up any clumps. Pour some into a jar or a clear glass and press some sliced strawberries on the sides.
Make the smoothie by blending the berries, banana, and almond milk in a blender on high until smooth. Pour into the jar on top of the chia pudding. Top with fresh berry slices, pistachios, and hemp hearts. Enjoy!