Strawberry Fields Forever
I know of no better initiation into summer than eating a ripe, organic, locally-grown strawberry (ideally from your own or your neighbor’s garden). The shock of sweetness, the juice staining your fingers and your lips, the flavor of sunlight itself. It makes me wonder what the hell those things they sell at the supermarket in December for $4 a pound are, and how they get away with calling them strawberries.