Early June feels like the perfect time to embrace one of my favorite seasonal traditions: strawberry picking. When the air is warm and the days stretch a little longer, local farms open their fields to visitors, inviting everyone to wander among rows of green, searching for the ripest, sweetest berries.

Each time I step into the patch, I’m reminded how different it feels from grabbing a plastic box of strawberries at the grocery store. The berries out here wear a little dirt on their skins, their sun-warmed sweetness hidden among leaves that always seem to tangle themselves just enough to make picking feel like a small adventure.

It’s more than just gathering fruit, it’s a chance to slow down and connect with the rhythm of the season. As I walk the rows, I notice how each berry is a little different: some are deep red and ready to burst, while others hide behind leaves, shyly waiting their turn. It’s a reminder that nature doesn’t rush, each berry ripens in its own time.

Did you know that strawberries picked at their peak have higher vitamin C and antioxidant levels than those picked early and shipped long distances? Fresh-picked berries also have a unique sweetness that store-bought ones often lack. That’s why I try to get out to a local farm at least once every June, basket in hand, ready to fill it with the freshest taste of the season.

After returning home, my kitchen always smells like sunshine and berries. That’s when I pull out a pot and turn a portion of the harvest into a simple jam. It’s the easiest way I know to bottle that early summer feeling, so I can spread it on toast, swirl it into yogurt, or gift it to friends who love a taste of the countryside as much as I do.