6 Ways to Enjoy Fresh-Tasting, Local Strawberries All Year Long

6 Ways to Enjoy Fresh-Tasting, Local Strawberries 

. . . All Year Long

Summer is just getting under way here in the Northeast, and we’re looking forward to several weeks’ worth of fresh, juicy strawberries. But short of going on an all-strawberry diet—which, come to think of it, doesn’t sound like a bad idea—we often find ourselves with extra berries. And since the thought of tossing even part of our bounty makes us want to cry into our berry smoothies, we’ve developed several ways to keep the good times rolling—and the berries fresh-tasting—all year long.

Freeze them! This is the easiest way to preserve all that strawberry goodness long after the growing season has ended. First, be sure that the berries you’re using are fully ripe; they should be deep red and firm. Remove the stems and caps, and wash and drain the fruit. Place the berries in a single layer on towels to dry; then pop the whole berries into containers or freezer bags (squeeze as much air as possible out of the bags), and place in the freezer.

You can also slice the berries in half or lightly crush them, place them in a bowl, and stir 1/2 cup sugar into each quart of berries, and gently mix till the sugar is dissolved. Freeze them in containers. To use, allow the berries to thaw completely, and drain off excess water. The water can be used for smoothies, so don’t throw it out!

Make berry cubes. In a mixing bowl, gently crush up to a pint of berries. Add enough filtered or spring water to make a chunky liquid. If you like extra sweetness, add 1 to 2 tablespoons sugar, and stir well until the sugar is dissolved. If you prefer a mix of savory and sweet flavors, skip the sugar and add a handful of clean, finely chopped fresh basil, mint, or rosemary. Spoon the mixture into clean ice cube trays. For a sweet berry blast in cocktails and other drinks, pop a couple of frozen berry cubes into the glass.

Make jam or jelly. Each cook seems to have his or her own jam recipe, so don’t be afraid to experiment! If you’ve never tried making strawberry jam before, it couldn’t be easier. Try this recipe for ultra-simple, no-cook freezer jam, or this recipe for more traditional, cooked strawberry preserves.

Dry them. Skip the teeny-tiny, overpriced packages of strawberries sold in some gourmet stores. Instead, preheat your oven to 200 degrees F. Clean your fresh berries, remove the stems and caps, and slice them in half. Line a cookie sheet with parchment paper, and lay the berries cut side up on top. Slide the sheet into the oven, and dry the berries for 2 hours. Flip them over, and dry for 2 hours more. Allow the berries to cool completely, and store them in airtight containers in the fridge. They shrink quite a bit when dried, so you’ll be able to pack quite a few into each container.

If you have a dehydrator, you can dry the sliced berries at 135 degrees F for 8 to 10 hours for soft berries, or 10 to 14 hours for crisp ones.

Although store-bought dried strawberries have added sugar, baking them on a low heat setting really concentrates their sweetness, so we skip that step. Why mess with perfection?

Mix up a quick strawberry sauce. This simple sauce is a classic for topping pancakes, waffles, ice cream, and cakes, but it’s also good in savory dishes. Mix it with some balsamic vinaigrette for salads; add it to marinades for chicken, fish, or pork; or drain off a bit of the liquid and spread it over artisanal bread for grilled cheese sandwiches. This sauce will keep in the fridge for several days, and you can also freeze it

Craft your own strawberry wine. This recipe requires a bit of attention and a lot of patience, to keep you from sampling the wares before they’re ready, but it’s well worth the effort and the handful of specialty supplies, especially if you’ve got guests coming over for the holidays. Trust us: you’ll wonder why you didn’t try it sooner.

Don’t miss out on the summer berry harvest! Find a farm in your area today.

How to Pick the Best, Most Luscious Berries

How to Pick the Best, Most Luscious Berries

The sweet little white blooms of our strawberry plants are the first—and most welcome—sign that summer is on its way. Since those happy flowers will transform into delicious fruits in just a couple of short weeks, we’ve put together this guide for how to pick the best berries.

1. Buy local! Strawberries that are shipped in from across the country or over country borders are picked prior to ripening, to keep them from deteriorating quickly. But berries generally don’t ripen after picking, and pre-ripe berries are often flavorless. To find a New York State berry farm in your area, visit our Find a Farm directory.

2. Look for bright color and firm flesh. Select only strawberries that are shiny and firm, with a rich red color and caps and/or stems that are a vibrant green and fresh-looking. Avoid berries that have white or green flesh around the cap or in the center of the berry.

3. Remember that size and shape don’t equal quality. Supermarket berries are bred and selected for their uniform appearance, but their flavor and texture can’t compare to their sweet, juicy farm stand cousins. So even if the berries have a funny shape or vary in size, as long as they’re ripe, they’ll still taste great!

4. Plan a midmorning harvest. If you’re planning to visit a U-pick, or pick-your-own, berry farm, time your trip for midmorning, after the dew has evaporated but the berries are still cool to the touch. Harvest the berries by holding the fruit with one hand and using the thumb and index finger of the opposite hand to snap the stem. Avoid grabbing the fruit and pulling downward on the berry; this can damage them.

Once you get home, take the strawberries out of the carton and look for any that might be partially squashed or have the beginnings of mold growth; remove these berries to prevent additional mold from forming. Wash only what you need for the moment, and refrigerate the unwashed remainder.

Refrigerated berries will generally stay fresh for up to a week. But between slicing them over granola, adding them to pies and muffins, using them in sweet-savory recipes, and munching on them by the handful, our berries never seem to last that long. . . .

Strawberries Show Promise as a Potent Weapon against Oral Cancer

Strawberries Show Promise

As a Potent Weapon against Oral Cancer

With fresh, local strawberries due on farmers’ market shelves in May, it’s easy to enjoy the cancer-protective benefits of berries all year long.

As the strawberry-growing season heats up, researchers are putting renewed attention into studying the beneficial effects of berries, including strawberries, on cancer. The berries’ cancer-fighting potential may be even greater than previously thought, with their many nutritional compounds providing protection against—and, in some cases, even reversal of—oral cancer. 

The strawberry’s effectiveness against oral cancer first came to light in a 2011 study in China, which was led by cancer researchers at Ohio State University’s Comprehensive Cancer Center. In the study, patients with mild to moderate precancerous lesions of the esophagus consumed one to two ounces a day of a drink made with freeze-dried strawberry powder, made from whole berries. After six months, the progression of the disease was reversed in 80% of patients, from moderate to mild or from mild to completely eliminated.

In April 2017, OSU scientists presented the results of another study, in which they administered a candy containing the equivalent of 2.5 cups of whole strawberries to a group of smokers and nonsmokers. Participants ate the candy four times a day for a week, while abstaining from eating other red and purple vegetables.

At the end of one week, saliva and tissue samples from the smokers who consumed the strawberry candy showed significant differences, including in “changes in the microbiome, or bacteria, and in the expression of genes, both which may play a role in cancer’s development,” according to a summary on Newsmax Health. Encouraged by these preliminary results, OSU researchers are currently recruiting 250 smokers for their new study.

Strawberries pack an array of antioxidant and anti-cancer compounds, including anthocyanins, flavonoids, ellagic acid, and ellagitannins. They’re also high in fiber, potassium, vitamin C, vitamin K, several B vitamins, folate, manganese, magnesium, copper, and omega-3 fatty acids. In addition to being a promising treatment for oral and other cancers, studies have found a positive correlation between berries and improved cardiovascular health, lower blood pressure, and improved blood-sugar regulation (and, thus, reduced risk of Type 2 diabetes).

Fresh, local berries often contain more nutrients than imported foods, and can easily be purchased in larger quantities and frozen for year-round enjoyment. To freeze fresh strawberries, simply remove the stems and caps, rinse well, and drain; then place the berries in a single layer on clean towels to dry. Place the dry berries in plastic containers or bags, and freeze until needed.

To find a local farm near you, visit our Find-a-Farm directory.

Member Spotlight: Tomion's Farm

Member Spotlight:

Tomion's Farm, Penn Yan, NY

Farming has been part of the Tomion’s Farm family for so long that co-owner Alan Tomion is stumped when asked when they first established the business. He laughs and explains, “My great-grandfather started growing strawberries, and my father added vegetables. Then I expanded it with raspberries, hay, rhubarb. So it’s definitely been over 50 years. The farm has always been in our family.”

Located in the Finger Lakes in Penn Yan, the 160-acre Tomion’s Farm and store is open year-round, and sells strawberries, red raspberries, and blackberries, as well as a variety of fruits, vegetables, and live plants. The operation is primarily retail, with wholesale strawberry sales in the summer. The store also offers fresh baked goods and a selection of gifts.

Alan’s wife and co-owner, Crystal Tomion, runs the farm market, and oversees a handful of year-round part-time employees. Two of the couple’s sons have also joined the business.

While the invasive pest spotted wing drosophila (a common problem in the Northeast) posed a minor issue for the Tomions’ fall raspberries a few years ago, the farm’s proximity to the Geneva Experiment Station has allowed them to benefit from the expertise of Professor Greg Loeb, who has conducted research on the farm, and their strawberry crops have been unaffected. Instead, the biggest challenge has been finding summer laborers. Alan says, “There needs to be some kind of program for workers who aren’t citizens to be able to make a living and not be hassled,” and notes that tightening restrictions against noncitizen workers have reduced their seasonal prospects from 100 to about a dozen.

Another challenge originates closer to home. The local Mennonite community, with their larger families and tradition of training their children as the next generation of laborers, are able to sell produce at a much lower price than farms with higher labor costs. “They’re stiff competition,” Alan admits.

Also stiff competition: grocery stores that sell peeled and washed produce and prepackaged dinners, and that target their marketing toward busy families and career people. “Older customers know that local berries have a lot more taste and nutrition,” Alan says. “But we’re slowly losing our older customers. Eating habits among younger people have changed quite a bit. They go out to eat more and buy more premade meals. And they don’t buy extra to freeze, like our older customers do.”

Still, Tomion’s Farm, which benefits from its high-visibility location on the busiest highway in the county, has succeeded for more than half a century by sticking to its mission of providing high-quality local foods. Alan and Crystal used to do more marketing and advertising, but ultimately decided that the cost outweighed the extra revenue that was needed to cover it. They now rely on their website and Facebook page, a few ads in local newspapers and magazines, and the word of mouth of customers, to spread the berry gospel.

Although Alan loves seeing first-time customers turn into repeat customers, for him, it all comes back to getting hands-on in the earth. “Farming is in my blood,” he says. “I just enjoy watching my crops grow.”

The Health Benefits of Berries

Beyond their ability to add flavor to and complement a variety of savory and sweet recipes, berries are vitamin- and flavonoid-packed powerhouses. Get to know more about each berry and how it can benefit your health.

Blueberry

• Consistently ranked as one of the top antioxidant foods—twice the concentration of spinach, and three times the amount found in oranges and grapes!
• High in vitamins C and K, and manganese
• Good source of fiber
• The newest research suggests that blueberries may reduce the risk of heart attack and be beneficial in halting age-related memory decline
• Strawberry
• Packed with vitamin C (one serving has 150% of the recommended daily value)
• High in antioxidants
• Good source of fiber, folate, potassium, and manganese

Blackberry

• One of the earth’s strongest antioxidant foods, with high levels of polyphenolic compounds including ellagic acid, quercetin, and cyanidins
• High level of fiber
• High levels of vitamins C and K, manganese, and folic acid

Raspberry

• Packed with fiber
• High levels of vitamin C; vitamins B1, B2, and B3; magnesium, folic acid, and iron
• High levels of antioxidants, including catechins, salicylic acid, and anthocyanins
• Contain raspberry ketone, which some preliminary studies suggest may be helpful in weight control