Fences and trees are covered with yellow jasmine - the trumpeter of warmer weather. Wisteria's purple combs dance in the breeze and the Confederate rose bush is so full of blooms it seems to have no vine to support it. Spring has sprung and the earth seems to be waking up from its long winter nap.

Easter bunnies begin popping up in stores, garden centers are packed with a myriad of colors to fill our barren flower beds. Herbs and vegetable plants bring the promise of a ripe summer tomato and fresh basil for making pesto. I can almost taste a crostini laden with freshly made pesto and diced summer tomato. Though our groceries have eliminated seasons by importing from other regions, the God given desire to eat in season makes our bodies crave the bounty of the ground as the time draws near.

I am a purveyor of out of season food offerings in our restaurant and I have to admit, the flavor is satisfactory - even good. In fact, many people would say they can't tell the difference.

The younger generations have been raised eating food out of season and are quite content to enjoy it whenever - wherever. Oh, if they ever tasted a pear just picked from a tree and then had one that was picked green, stored in a refrigerated unit and ripened by gassing with ethylene, they would know the difference. The same goes for tomatoes, corn on the cob and peas - ain't nothing like them straight from the garden!

The first fruit of the season will be ready for picking at the fields of Ottawa Farms soon. Strawberries are like the cheerleaders that show up before the team enters the field - they get everybody excited about what's coming next. So every year about this time, I am compelled to put them on center stage and share with you how to get the most enjoyment out of summer's first fruit.

When picking or purchasing strawberries, look for a red, shiny skin with the green stem still attached. Strawberries do not ripen after they have been picked, so make sure not to pick or buy the ones that still have green areas. Don't wash strawberries until you are ready to eat them - they deteriorate rapidly after washing. Also, wash them before you pull the stem and leaf area off. Otherwise, they will soak up water like a sponge and water down the flavor.

Store your strawberries in your vegetable bin on paper towels. Don't pile strawberries over five high or the weight will bruise the bottom layer. If you aren't going to eat them within a couple of days, wash, remove the stem and place them in the freezer on a cookie sheet. Once frozen, transfer strawberries to a plastic bag and return to freezer. Pull them out as needed.

I just can't imagine doing anything with strawberries before the first strawberry shortcake fix, but after you've had your fill of whipped cream, cake and strawberries, here are a few other ways to keep enjoying their sweet flavor.

Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler. Go to sophiesmarketplace.com 

Strawberry Butter

This makes a great inexpensive gift. Fill a 4 ounce jelly jar with Strawberry Butter, wrap with a pretty thin ribbon and pass them around. You'll be an instant favorite!

2 sticks of butter softened

1 stick of cold butter

1/2 to 3/4 cups of sliced fresh strawberries

1/4- 1/2 cup powdered sugar (depending on how sweet you want the butter)

Whip butter in a mixer until light and fluffy. Add strawberries and mix. Add powdered sugar. Mix.

Add one more stick of cold butter cut up into chunks. (This gives the butter a beautiful whipped consistency.) Mix again until fluffy. Store in pint jars in the refrigerator. Serve on warm bread, biscuits or even pancakes!

Strawberry & Quinoa Salad

Dressing

1 tablespoon canola or olive oil

1/3 cup strawberries, stems removed and quartered

1 teaspoon fresh orange zest

1 tablespoon freshly squeezed orange juice

½ teaspoon salt

Salad

1 cup cooked quinoa

¼ cup finely chopped Vidalia onion

1 cup diced cucumber

1 cup diced strawberries

To make the dressing, place all dressing ingredients in a food processor or blender and blend until smooth.

In a large bowl, combine quinoa, onion, cucumber and strawberries and dressing. Gently toss until well coated. Refrigerate for 30 minutes or up to 2 hours.

Strawberry Basil Lemonade

* Zest of 1 lemon, in wide strips

* ½ cup basil leaves

* 2 cups sugar

* 2 cups chopped hulled strawberries

* 2 cups fresh lemon juice from about 10 large lemons

Directions

Toss the strawberries in 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 35- 40 minutes. Strain the strawberries, reserving the juice and the strawberries in separate bowls.

Bring the lemon zest, basil, 1 ½ cups sugar and 1 ½ cups water to a boil in a medium saucepan. Stir until the sugar dissolves; let cool to room temperature. Pour into a pitcher with the lemon juice and 2 cups of cold water and stir well.

For each drink, put about 1 tablespoon of the reserved strawberry juice in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.