I remember well the first fruits of summer growing up in the Midwest. This was a time when local, seasonal eating was the norm, because there was no other choice – no corn in December or spring mangoes shipped all the way from Mexico. Back in Illinois early June brought a short and highly anticipated strawberry season. A season so brief there was little time for hesitation. We dug into the fresh ripe berries with enthusiastic gusto – once the season was over, this fruit was truly gone.
Fast-forward to adult life in California where I am treated to fresh berries from April until well into fall. One could almost take these scarlet beauties for granted – here in berry paradise. Just as I think I’ve had my fill, and couldn’t possibly take even one more bite, I buy a basket of particularly ambrosial fruit and fall head over heels once again.
It’s essential to experience the local, picked-at-its-peak strawberry to fully appreciate its astonishing perfection. The supermarket variety, harvested well before full maturity to accommodate shipping, looks flawless with bright color, glossy skin and impeccable shape, but take a bite, and you’re likely to be sorely disappointed. A local berry picked at its prime is unlike its factory-farmed cousin – it might be smaller, not quite so perfect looking, even oddly shaped. One of the first clues of the treasure hidden within is the captivating aroma. Walk by a bowl of fresh picked strawberries, and your nose will be treated to the delicate sweet perfume of a summer garden. Slice into the crimson teardrops, and you’ll soon be popping them into your mouth with reckless abandon. A fully ripe berry practically melts on the tongue, and needs no further adornment in the eyes (and mouth) of an adoring fan.
There are lots of great ways to enjoy berries, if you can manage to hide a few from the troops (or yourself) before they’re consumed whole, right out of the green plastic basket. Try slicing into a spinach salad with feta cheese and nuts, tucking into cream-filled shortcake, folding into homemade ice cream or even drizzling with aged balsamic vinegar. Blending berries into a smoothie is a favorite, and would you believe roasting? Try it when you’ve got an ample supply of fruit and feel like experimenting with a new taste sensation.
Not only do strawberries provide indulgence for the most ardent sweet tooth, they are surprisingly packed with nutritional value. Among the best fruit sources of antioxidant Vitamin C, these healthy treats are also rich in dietary fiber, manganese, iodine, potassium, folate, omega-3 fatty acids, magnesium, copper, Vitamins B2, B5 and B6 and Vitamin K. Boasting a wide variety of phytonutrient content, strawberries are a smart dietary choice that may offer protection against cancers, heart disease and other serious health issues.
For our health and that of farm workers, it’s important to purchase organically grown strawberries. The Environmental Working Group places strawberries on its so-called “dirty dozen” list – 12 foods with the highest levels of pesticide residue. Conventional strawberry fields are routinely fumigated before planting to control soil borne pathogens and pests. Methyl bromide was the chemical of choice until 2005 when it was banned due to its adverse effect on the ozone layer (unfortunately exemptions have allowed continued application in some California fields). Currently the EPA is considering whether or not to allow California farmers to fumigate with methyl iodide, an alternative to methyl bromide, controversial in its own right. Shown to cause ground water contamination and late-term miscarriages, this toxin is actually used in labs to create cancer cells. The public comment period on methyl iodide was recently extended to allow further consideration, but either way the ruling goes, its crucial to buy organic berries whenever possible.
We are lucky to be treated to the abundant organic berry harvest from the Yerena Family Ranch, and in warmer months we’ll have the opportunity to enjoy fresh blackberries and raspberries, too. Take pleasure in these sweet berry treats – how rare to find an indulgence that is truly good for our health. Pinch me, I must be dreaming – either that or I’ve found paradise.
Recipes for the Week:
Strawberries with Balsamic Vinegar
Storage tips: strawberries are fragile and highly perishable. Remove bruised berries and store unwashed fruit, lightly covered in the coolest part of the fridge. Consume within 2 days of harvesting for peak flavor and nutritional value.
