By Strawberry commission says 2002 will be a record-breaking year
Town Crier Staff Report
onsumers can expect to see more red than ever before this strawberry season. The California Strawberry industry is on the verge of a record-breaking year, according to a recent report released by the California Strawberry Commission.
The total volume of strawberries produced as of April 15 exceeded 20 million trays, or a 6 percent increase over 2000’s record-setting year, said Cindy Jewell, executive vice president of the commission.
In the first full week of the year, 131,900 trays were harvested in California. Daily volumes exceeded more than 1 million trays April 15-16, according to the commission report.
Jewell said the commission expects volumes to steadily increase this month, when weekly volumes can reach five million trays during peak season, which runs through June, even though more than 50 percent of California’s crop is harvested after June 1. The season coincides with the opening of some seasonal, local farmers’ markets, which often provide the best source for the freshest, most flavorful strawberries.
Nearby Watsonville is the largest producing district in the state with 11,300 acres.
Did you know…
Strawberries don’t ripen after they’re picked, so look for very red berries and pass on the ones that are white around the stem or tip. Good, ripe berries also have an aroma.
A bad berry can spoil the whole box. If a box of berries contains any that are soft or moldy, pass them by.
While large strawberries look beautiful, the smaller ones often have more taste.
Strawberries keep best refrigerated in a shallow, moisture-proof container, in a single layer on paper towel, for two to four days.
Removing the stem speeds up the loss of vitamins and minerals, so wash and stem them just before using.
Strawberries are a natural health food. Ounce for ounce, strawberries have more vitamin C than citrus fruit - a cup of strawberries provides as much vitamin C as a medium orange.
A rich source of iron, potassium and fiber, they have recently been found to be a great source of ellagic acid, a powerful antioxidant and cancer-fighting agent.
-Courtesy of the California Strawberry Commission
Fresh Strawberry pie
Ingredients
1 - 9 inch pie shell, baked
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten slighly
2 tablespoons butter
1 1/2 teaspoons vanilla
1 cup whipping cream
1 1/2 tablespoons powdered
sugar
2 1/2 cups fresh strawberries, stemmed
1 cup fresh or frozen, thawed, blueberries
Cool and set aside pie shell. In 3-quart saucepan combine sugar, flour and salt. Whisk in milk until smooth. Cook and stir over medium-low heat until mixture is thickened, 8 to 10 minutes, being careful not to scorch. Beach the egg yolks slightly. Add a couple of tablespoons of the hot milk mixture to them, stirring, then pour the yolk mixture back into the hot milk. Cook and stir 3 minutes. Remove the pan from the heat and stir in the butter and vanilla. Let cool for 20 minutes, then pour into the prepared pie shell. Chill for several hours until firm. In bowl of electric mixer, combine whipping cream and powdered sugar. Beat until soft peaks form. Set aside. Remove pie from refrigerator. Arrange Strawberries and blueberries on filling.
Serve with whipped cream. Makes 6 to 8 servings
-Courtesy of the California Strawberry Commission
Strawberry mudslide pie
Ingredients
1 Package (12 ounces) milk chocolate pieces
2 packages (8 ounces each) cream cheese, softened
2 teaspoons vanilla
1 prepared 8-inch crumb pie crust
1 package (16 ounces) - frozen sliced strawberries in syrup, thawed
1 tablespoon lemon juice
1 tablespoon cornstarch
Sweetened whipped cream
Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and vanilla until smooth and thoroughly blended. Pour into pie crest; smooth top.
Chill until firm. Meanwhile, heat strawberries in small saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature. Pour over pie; spread to cover chocolate filling. Chill. Pipe top with sweetened whipped cream, if you wish. Cut into wedges to serve. Note: May use a prepared crust
-Courtesy of the California Strawberry Commission
Makes 8 to 10 servings
Strawberry chutney
Ingredients
1/3 cup raisins
2 teaspoons fresh ginger root, minced and peeled
1/3 cup firmly packed dark brown sugar
1/2 teaspoon curry powder
1/2 cup strawberry preserves
1 medium navel orange, peeled and chopped
1/2 cup wine vinegar
1/2 cup fresh orange juice
4 cups whole stawberries, hulled and diced
1/2 cup sliced almonds
In a large, nonaluminum saucepan, combine all ingredients except strawberries and almonds and bring to a boil. Cook uncovered over medium heat, stirring frequently, for 15 minutes or until slightly thickened and syrupy.
Add strawberries, reduce heat and simmer, uncovered, 10 minutes or until thickened, stirring occasionally.
Remove mixture form heat and stir in almonds. Spoon chutney inot serving bowl.
Cover and chill for at least 1 hour before serving.
Makes about 2 1/2 cups of chutney, or 10 1/-cup servings.
-Courtesy of the American Institute for Cancer Research
