The quest for a patch of green led us to French Prairie Gardens to pick sun warmed strawberries by the bucketful, enough to make batches of deliciously old-fashioned strawberry jams and jellies. As long-legged spiders scuttled at my meddling in their shaded nests of leaves, I spotted my first plump prize. Baked inside June’s first ripe strawberry was the essence of the sweet, warm summer day.
Unripe strawberries will not ripen once picked, so only pick the plumpest, reddest berries. I found the best way to store them is in the refrigerator, unwashed, and in an air tight container on a paper towel. The paper towel will absorb any moisture and prevent spoiling. When freezing strawberries, wash them first, then cut the hulls off and put them in a freezer bag. My favorite way to enjoy strawberries is fresh, with no sugar, and soaked in a little balsamic vinegar.
Did you know?
Strawberries were originally called strewberries because the fruit was strewn amongst the leaves of the plant.