Although it's actually closer to the beginning of summer, strawberry season is one of the benchmarks letting you know spring is here. Leaves are green, the humidity is setting in and mosquitoes are biting.

When berries are red and ripe, it may be nice to go out and buy a fresh quart from the farmer's market, but there's just something about being in the field picking your own. It's usually cheaper, and it provides a morning of fun in the sun for you and your family.

If you're going to pick your own, there are lots of things to keep in mind, said Charlotte McLaughlin of McLaughlin's Strawberry Farm in Murphysboro.

"If it's sunny, it gets pretty hot," she said.

Prepare accordingly with appropriate clothing and sunscreen.

Whichever patch you decide to pick at will be able to let you know the best spots to look for strawberries, so don't be afraid to ask.

"The redder, of course, the tastier they are," McLaughlin said. "But some people like to pick them a little under ripe; they'll ripen up for you at home. Everybody's different about what they want to pick."

Here are a few more tips from www.pickyourown.org:

Before you head out

Leave early. On weekends, the fields may be picked clean by noon.

Most growers furnish picking containers designed for strawberries, but they may charge you for them; be sure to call before you go to see if you need to bring containers. If you use your own containers, remember that heaping strawberries more than 5 inches deep will bruise the lower berries. Plastic dishpans, metal oven pans with 3-inch tall sides and large pots make good containers.

Bring something to drink and a few snacks; you'd be surprised how you can work up a thirst and appetite! And don't forget hats and sunscreen. Bugs usually aren't a problem, but some bug spray might be good to bring along if it has been rainy.

The picking process

Grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion.

With the stem broken about ½ inch from the berry, allow it to roll into the palm of your hand.

Repeat these operations using both hands until each holds 3 or 4 berries.

Carefully place - don't throw - the fruit into your containers.

Repeat the picking process with both hands.

Don't overfill your containers or try to pack the berries down.

In general

Be careful that your feet and knees do not damage plants or fruit in or along the edge of the row.

Pick only the berries that are fully red. Part the leaves with your hands to look for hidden berries ready for harvest.

Berries to be used immediately may be picked any time, but if you plan to hold the fruit for a few days, try to pick in the early morning or on cool, cloudy days. Berries picked during the heat of the day become soft, are easily bruised and will not keep well.

Avoid placing the picked berries in the sunshine any longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat. Cool them as soon as possible after picking. Strawberries may be kept fresh in the refrigerator for two or three days, depending upon the initial quality of the berry. After a few days in storage, however, the fruit loses its bright color and fresh flavor and tends to shrivel.

When you get home

Don't wash the berries until you are ready to use them. Washing makes them more prone to spoiling.

Pour them out into shallow pans and remove any mashed, soft or rotting berries

Put a couple of days supply into the fridge, wash and cut the caps (green tops) off the others and freeze them up! (Unless you're going to make jam right away.)

Where To Pick

Blueberry Hill Farm, 675 Wrights Crossing Road, Cobden; 9 a.m. to 6 p.m., 893-4241

McLaughlin Strawberry Farm, 936 McLaughlin Road, Murphysboro; 6 a.m. to 6 p.m.; 684-4034.

Strawberry Smoothie

2 cups milk

2 cups ice cream

2 cups strawberries

½ cup sugar

1 teaspoon lemon juice

Pour all ingredients in blender except the sugar. When the smoothie is smooth, taste it and add sugar according to your taste. Pour into four glasses and serve immediately. If you don't have lemon juice, don't despair. The strawberry smoothie will taste good even without it.

Strawberry Jam

4 cups strawberries

4 cups sugar

1 tablespoon lemon juice

1 tablespoon fruit pectin

Blend the strawberries in the blender. Mix with sugar. (Usually, it's one to one fruit and sugar ratio, but you can try with a bit less if you like.)

Pour in the lemon juice and fruit pectin. Boil mixture, then simmer for 5 to 10 minutes. Stir frequently. When finished, take off the foamy top layer of the mixture.

Pour the hot strawberry jam in hot sterilized jars. Make sure to fill it up to the top. Clean the jars with a damp towel. Close tightly. After 10 minutes, flip over and place jars on the lid. Let cool down, flip again and store. Put one teaspoon of the hot mixture onto a plate - if it gelatinizes, the jam is ready.

Strawberry Shortcake with Brown Sugar

2 cups flour

¼ cup sugar

4 teaspoons baking powder

½ teaspoon salt

A few grains of nutmeg

1 egg, well beaten

6 tablespoons butter

1/3 cup milk

1 quart fresh strawberries

¾ cup brown sugar

Whipped cream

Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl.

Sprinkle with brown sugar; cover and let stand at room temperature for about 1 hour.

Leave eight to 12 strawberries whole for decorating. Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

Use a large bowl to combine flour, sugar, baking powder, salt and nutmeg. Mix thoroughly.

Cut butter into small pieces and work in with fingertips. Make a well in the center.

Stir in milk and egg. Mix just until dough is moist. Let dough stand for a minute.

Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.

Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350 degrees and bake about 5 more minutes.

Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits, then top with the strawberries.

Serve with whipped cream for topping.

- www.strawberry-recipes.com