It's strawberry season in South Shore

I had nothing but strawberries on my mind when stopping recently to see what was going on at Goodson Farms.

It was a chilly Wednesday afternoon and the place was hopping. So it's official: Strawberry season is in full swing. I couldn't be happier.

"Our strawberries are probably the best they've been in several years," said Jimmy Lott, who for the past 15 years with the help of his wife, Annette, has managed the roadside market. He attributed the bumper crop to an exceptionally warm December.

The berries are plump, sweet and juicy.

Lott told me they opened the produce stand at the beginning of December, and he hopes it will remain open through the first week of April.

Strawberries aren't the only thing growing at Goodson farms. The produce stand teemed with red and green peppers, cucumbers, squash and cauliflower the size of my head – even bigger! Colossus cauliflower in Balm – that's pretty impressive.

"We are the only farm in the South that we know of that commercially grows cauliflower," Lott said.

But back to my strawberry fixation…

I ordered the Goodson Farms specialty, a fresh-baked shortcake topped with sweet sliced berries and a healthy dollop of whipped cream. Though the huge pile of fresh cream looked daunting, I was pleased it was quite light and not too sweet. It's always so yummy!

I also took home a quart of berries.

Strawberries don't keep long -- about a week in the refrigerator -- but that's usually not a problem around my house. They get eaten up long before they go bad.

You always can freeze extra strawberries in airtight containers. And don't soak them in water. Like mushrooms, they absorb moisture and become waterlogged. A quick rinse in water is all you need to clean fresh berries.

This week I'm sharing a simple recipe for strawberries dressed in balsamic vinegar. Before you wince, give it a try.

I think it might be the best use of a strawberry this side of shortcake and whipped cream.

Goodson Farms is at 12405 County Road 672 in Balm. Its hours of operation are 8:30 a.m. to 5 p.m. Monday through Saturday. For information, call (813) 634-7790.

MINTED BALSAMIC STRAWBERRIES

1 quart strawberries, rinsed, hulled and sliced

1/4 cup sugar

1 teaspoon high-quality balsamic vinegar

1/8 teaspoon freshly ground black pepper

1 teaspoon fresh chopped mint leaves

Lightly toss strawberries with the sugar and let sit for 10 minutes or longer. Do not refrigerate. Sprinkle with the vinegar, toss gently, and then taste. Add more sugar or vinegar, if necessary. Sprinkle with the pepper, toss again and serve garnished with the mint. Spoon into a glass or bowl, and serve next to cookies, a piece of cake, atop a scoop of vanilla ice cream or frozen yogurt or top with whipped cream.