Strawberry Season, by Kindrey Doyle
It seems fitting that with June upon us we talk about the wonderful merits of strawberries!
A member of the Rosaceae (Rose) family, the botanical name for strawberries is Frugaria, which in Latin means 'fragrance.' Strawberries are native to both the northern and southern hemispheres, and growers from all over the world claim their strawberries to be the best. They are grown in every state in the US, every province in Canada, all over Europe, Australia and even in the mostly arid climate of Iran. They can grow by the sea, in the woods, and on mountain tops. Ideally strawberries are planted outdoors, but in the colder regions of the world, heated glass houses provide a safe growing environment. Commercially grown strawberries, shipped from far locations, although visually stunning, originate from varieties bred for shipping and a longer shelf-life. These varieties tend to have half the sugar content of a traditional June bearer which makes for a compelling reason to grow your own.
The strawberry is unique in that it is the only fruit with seeds on the outside rather than the inside. They are also a very healthy fruit, being rich in vitamin C and a good source of folic acid as well as being high in fibre. Strawberries are best when vine-ripened, firm, plump and bright red in colour. The best way to store strawberries is to refrigerate them unwashed with the green hulls (tops) intact. Place in a shallow pan lined with paper towel, top with additional paper towel and cover with plastic wrap. When you're ready to use your strawberries, wash them just before serving with a light spray of water, gently pat dry and remove hulls. There are endless ways to use strawberries in your everyday cooking, here are but a few favorites: * Toss sliced strawberries in salads or over bowls of your favorite cereal, yogurt, or cottage cheese. * Stir chopped strawberries into pancake or muffin batter.
* Add strawberries to your favorite blender drinks or milk shakes.
* Sprinkle a tablespoon of sugar over a pint of sliced berries and let stand at room temperature for 30 minutes. Serve the syrupy strawberry sauce over scoops of ice cream.
* Preserve strawberries by making jam which can be enjoyed year-round.
* Dip whole, unhulled strawberries into melted chocolate. Place on waxed paper-lined cookie sheet until chocolate sets.
* Garnish desserts, such as cakes and custards In most regions of North America, the best of locally and naturally grown strawberries are only in season from about mid-June to early July!
