It's strawberry time in Dungeness! Enjoy these sweet, succulent flavor bombs without fear or guilt because they are ORGANIC. (Tip: Graysmarsh Farm in nearby Sequim is busting with U-Pick Berries!) Strawberries are always on everyone's "Dirty Dozen" list of produce because when they are grown conventionally, they are sprayed within an inch of their lives and all those pesticides and herbicides get absorbed through the fruit's thin skin. You cannot wash them off. Organic strawberries may not look perfect, but they taste perfect and they are chemical-free! Here's an early summer recipe for strawberries: Strawberry Cobbler Strawberry sauce: Slice 1 lb. strawberries. Place in a 1 qt. pan and heat on medium. Add 1-2 Tbsp. honey and bring to a slow boil. Mix a solution of 2 Tbsp. tapioca starch and 1/3 cup cool water. Stir until all tapioca dissolves. Add to the boiling strawberry mixture, stirring constantly to prevent lumping. When the mixture is translucent and thick, remove from the stove and cool. Cake: 2 cups Nash’s soft white wheat flour 2 Tbsp. sugar (can substitute 1 Tbsp. honey) ½ tsp. salt ½ cup butter, cut into flour mixture 1 farm-fresh egg, beaten 1 ½ cup milk 1 tsp. vanilla Heat oven to 350 degrees and grease an 8” x 10” pan. Mix all dry ingredients together. Blend all the liquid ingredients and lightly mix the liquid into the flour mixture. Pour batter into pan, creating a flat surface. Quickly spoon the strawberry sauce on top of the batter and bake on a rack for 35-40 minutes or until a knife comes out clean. Lemon Cream Cheese Frosting: 4 oz. cream cheese at room temp ¼ cup lemon juice 1 tsp. vanilla 1-2 Tbsp. honey Heat cream cheese and honey on low heat until soft and smooth. Remove from the stove and slowly stir in lemon juice and vanilla. Garnish the top of baked cobbler. We thank Mary Wong of Nash's Organic Produce for this delicious recipe.