Strollin' for Strawberries

There are very few things in life that taste better than a freshly picked ripe strawberry.  Simply, sublimely divine.

When strawberries are in season from late April - early June, I stock up on the crimson red beauties, devour as many as my stomach can possibly hold, and then freeze those remaining for year round use.

There is sound reason why I only buy strawberries when they are in season. Appearing as #3 on the “Dirty Dozen” list of produce, the USDA Pesticide Data Program found conventional strawberries to contain 54 pesticide residues (nine of which are known or possible carcinogens).  Nasty and no, thank you!

If you buy strawberries from the grocery store out of season, they're most likely imported from distant countries that use less-stringent regulations for pesticide use than the US.   So, not only are they covered with harmful toxic chemicals, they flat out do not taste nearly as delectable.

Local opportunities to purchase strawberries now include:

• The Strawberry Stroll, this Saturday, May 28 from 11-3 in downtown Historic Norcross, will feature live music, strawberry treats in the shops, bake sales and ice cream (strawberry, I assume).   While the berries sold are not certified organic, according to the event organizer, they are locally grown and not sprayed with conventional chemicals.
• In addition, the Whistle Stop Farmer's Market, on Tuesdays from 4-8 pm, has strawberry vendors on hand, likely through mid-June.
• There are also many U-pick farms (to find one, click here);  a local family favorite is Washington Farms.   On average, strawberries at the U-pick farms are $10 a gallon; a day-full of family fun and memories is free.

Don’t want to drive to get your berries?  Then, do what I’m doing and plant your own.  All you need is a small sunny spot in your yard;  strawberries can be grown in containers on decks as well. 

Strawberries are a low maintenance crop and are best planted in the fall for a late spring-early summer harvest.  Plants should be pulled (and new ones planted) minimally every three years.  Many area farmers actually replant every season to avoid crop disease.

Strawberry tips:

• Handle berries gently;  protect them from heat and direct sunlight. 
•  Leave the caps on the berries until after you wash them (always wash in cold water) and do not wash the berries until you are ready to eat them. Don’t allow the berries to soak. •
• To store berries for a day or two, cover them only one or two deep in a shallow container and place in refrigerator.  Strawberries stored with the green caps on stay firm longer than those without the caps. •
• For best flavor after refrigerating, allow strawberries to reach room temperature before serving.
• To freeze leftover berries- rinse, cap, and freeze whole, sliced or crushed. Store in air-tight freezer bags.  Frozen berries are fantastic in smoothies and desserts.  Or, blend with a pinch of sugar and some olive oil for an impeccable salad dressing, served best with bitter greens like arugula or dandelion. •
• Strawberry ice cubes are a charmingly graceful addition to punch or lemonade.  Place a whole, unhulled strawberry in each section of an ice cube tray, then fill with water and freeze.

And then, there's one of my favorites:

Strawberry Bellinis

 (perfect for brunch, showers, special dinners, girls’ night)

• 1 bottle prosecco* (an Italian extra dry sparkling white wine; champagne also works) •
• 2 cups pureed and strained fresh strawberries

Equipment needed:  blender, strainer, iced champagne flutes, tall pitcher

Place champagne flutes in the freezer for 20 minutes.  Open the prosecco and let it stand in an ice bucket for five minutes.  Pour two cups pureed strawberries into a pitcher.  Slowly pour in the bottle of prosecco and stir gently to combine. Divide among champagne flutes, garnish with a strawberry (optional) and serve.

*For non-alcoholic bellinis, substitute sparkling water for the prosecco.

Yum!