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Fragrantly sweet strawberries are the most popular type of berry fruit in the world. Although they have become increasingly available year-round, they are at the peak of their season from May through June when they are the most delicious and most abundant.
While there are more than 600 varieties of strawberries that differ in flavor, size and texture, one can usually identify a strawberry by its red flesh that has small seeds piercing its surface, and a small, regal, green leafy cap and stem that adorn its crown.

The fragrantly sweet juiciness and deep red color of strawberries can brighten up any meal. Not only do they taste great they are among the fruits and vegetables ranked highest in health-promoting antioxidants.

We recommend enjoying strawberries raw (not in baked/cooked desserts) because they provide you with the best flavor and the greatest benefits from their vast array of nutrients and digestion-aiding enzymes. Peoples around the world have long been eating fruit for dessert, not only as a delicious ending to a meal but as a great digestive aid as well.

Prep Tips:

Rinse and remove leaves

Storage Tips:

Use as soon as possible.

The best way to store strawberries is by putting them in your refrigerator's cold storage bins (if available). Those cold storage bins will help boost humidity by reducing air circulation. If your refrigerator does not have storage bins, you can use a sealed container for refrigerator storage of your strawberries.

To freeze strawberries, first gently wash them and pat them dry. You can either remove the cap and stem or leave them intact, depending upon what you will do with them once they are thawed. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer where they will keep for up to one year. Adding a bit of lemon juice to the berries will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.

Harvest Season:


Farm Recipe:

Strawberry Shortcake
Country Style - "it doesn't get any better than this"
1. Make a sponge cake-see recipe below. Allow to cool.
2. Prepare strawberries; cap and slice 3 cups strawberries into a bowl. Add 2 T sugar and toss to coat. Let stand in fridge for an hour till they juice.
3. Slice cake into pie wedges, cut in half lengthwise.
Place half in a bowl; pour over a few spoonfuls prepped strawberries. Top with other half cake wedge. Pour about 1/2 C milk over and savor the taste of June.

Tradition on our farm: Eat this for supper every June when the strawberries first come in.

Bevy's Sponge Cake-a recipe family favorite from Terra's mom
4 eggs 2 tsp baking powder 1 C. sugar 1/4tsp salt
2 tsp vanilla 2 tbsp melted butter 2 C. flour 1 C. hot milk
*Heat milk (do not boil) melt butter in milk
Beat eggs until thick. Cream eggs & sugar, add vanilla. Fold in sifted dry ingredients into egg mixture. Add hot milk and butter. Pour into 2 -9" buttered layer pans.
Bake at 375 for 30-35 minutes allow to cool for 15 minutes, then remove from pan, cool on rack

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