Since bringing the berries home, we've made strawberry kefir pancakes (which became strawberry shortcake for dessert after dinner), strawberries and whipped cream (probably my kids' favorite-ever dessert), and have of course eaten many many berries out of hand. I've decided not to do jam this year. My kids prefer honey over jam in most situations, so I still have strawberry jam left over from last year.
I've been reading Tamar Adler's book An Everlasting Meal over the past couple of weeks, and it has been inspiring. I am a good cook, but in the past I have learned recipes, for soups and sauces, for example, and then extrapolated on them, instead of cooking individual ingredients well and then combining them into good meals. This book has inspired me to use whatever herbs I have in the crisper with whichever vegetables are also there-- to cook what's in season and to use all of it: rinds and skins, shells and bones.
And somehow her book has let me admit that while I like to think of myself as the sort of person who makes strawberry jam each year, I'm not really the kind of person whose family eats a whole batch of strawberry jam in a year. So we're using them as they come to us, and freezing the rest for the now-daily smoothie ritual. Can't wait for the blackberries and raspberries to come in.