Strawberries are my absolute FAVORITE fruit. So much so that when I was studying abroad in Ecuador, they used to call me “fresa” (Spanish for strawberry) because I ate them so often. Local strawberries are even better because they are ripened on the plant and so fresh. Did you know that strawberries do not ripen after they are picked? Strawberries will not ripen off the plant because their ethylene production (ethylene is a ripening hormone) is reduced to a minimum after they are off the plant. This is different from fruits like apples and bananas, which continue to produce ethylene and ripen after they are picked. This is one of the reasons why your local strawberries taste so much sweeter and better than the strawberries you might buy at the store; they are more likely to be picked closer to when they are ripe. There are also other factors to why store-bought strawberries might taste more bland/less sweet including the variety.
Strawberries are grown commercially in Kentucky in a way you might not expect if you are unfamiliar with strawberry production. You have probably heard that strawberry plants do not produce much in their first year and like me, you may have assumed that commercial growers plant strawberry fields and can harvest from them for years. However, an increasingly common commercial production system involves annual fall planting for spring harvest!
The annual plasticulture strawberry production system in Kentucky generally works like this:
- Growers order strawberry tips or plugs in early July.
- In August, 8-inch tall, raised beds are formed and covered with a black plastic mulch (a plastic film). Drip tube (to water the plants and distribute fertilizer) is laid under the film as beds are shaped and covered.
- In September (around Labor Day), strawberry plugs are transplanted into holes cut through the plastic mulch.
- In November, the beds are covered with straw or floating row cover to protect plants and developing flowers from the cold weather in the winter.
- When plants start to grow again in the spring, the row cover is removed. With Kentucky’s spring weather, growers often repeatedly cover and uncover the rows to protect plants from temperatures that get too high and to prevent freeze/frost damage.
- Strawberries are harvested in May and June. Growing different varieties can really expand a grower’s season.
- After harvest, the strawberry plants are removed and the process starts all over again.
Strawberry production is labor intensive, each acre requiring 300-500 hours of labor from planting to harvesting. The annual plasticulture system may seem wasteful for what can be a perennial crop; however, it offers benefits over the traditional matted row growing method including: strawberries are ready for harvest about a month earlier; yields can often be much higher; fruit is cleaner because it does not come into contact with the soil; and quality is usually improved because fruit dries more quickly which prevents fruit rots.
There are so many ways to enjoy strawberries – from strawberry shortcake to smoothies to topping a salad. Strawberries should be stored in the refrigerator to make them last longer, but strawberries at room temperature tend to have a better flavor; so, take out the berries you’re going to eat an hour before doing so, but keep the rest in the fridge to preserve them. Leaving the caps on and washing just before eating will also extend the storage life. I just recently made strawberry freezer jam and it was so easy, I wanted to share! See below for the recipe.
Strawberry Jam (no pectin recipe)
From: Scattered Thoughts of a Crafty Mom
Ingredients:
- 16 oz firm strawberries, hulled and chopped
- ¾ cup of sugar
- 2 tbsp. lemon juice
Instructions:
- In a saucepan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently, mashing the strawberries as you stir, until jam is thickened and reaches 215 degrees F (about 10 min). **Don’t make the same mistake I did and undercook it; use the thermometer, it makes it much easier!
- Transfer jam to a clean jar and let cool to room temperature.
- Seal jar and freeze. Take it out when you need it and enjoy!
Note: the USDA recommends home processed products be used within one year. Discard immediately if you see or smell any signs of mold or spoilage.
In whatever manner you enjoy your strawberries this season, remember to buy local and support your local farmer. Not only are you purchasing a better tasting berry, you are supporting another community member and your local economy at the same time!