
The good news: E.Z. Orchard’s shortcake stand is open for the season!
The bad news: They are using California strawberries until their expected crop comes in early June.
The unsurprising news: I ate strawberry shortcake for lunch on Monday.
I had been sitting in a lavender-edged picnic area for a few minutes, happily sharing a giant strawberry shortcake ($4.75) with one half pound cake, one half biscuit, strawberries, vanilla ice cream and whipped cream when an often-experienced wave of dread came over me.
I looked around. I looked at my mother-in-law, who was politely spooning a dish of marionberry ice cream [insert Marion Barry joke here] and then I looked at my husband.
“You are eating too fast and it is really stressing me out,” I told him.

That’s what I get for marrying an Iowa who grew up with two equally high-octane brothers. Seriously, those guys will distract you as the fork comes to your mouth and steal a bite right as it arrives in the hangar.
I don’t need that kind of anxiety on my days off.
Luckily, Adam is really good at just sitting back and letting me take a few spoonfuls before diving in again when I offer up these candidly selfish statements.
Luckily, the shortcake at E.Z. Orchards is the size of an infant’s head, so large that its contents are prone to spilling onto the picnic table around it.
And the large really is perfect for sharing. If you can do that.
No, that’s not an Onion headline. I’ve spent the last five days showing visitors to Salem around, which should hopefully account for my not posting very much lately.







