Harvest of the Month: Strawberries
If you’ve ever grown strawberries – or battled wild strawberries in the garden – you are aware that they like to spread. What you probably don’t realize is that this tendency might have contributed to the juicy red fruit’s name. Some language experts suggest that they once were known as “stray berries,” due to their habit of straying from one place to another. Over time, the “stray” became “straw,” and the name stuck.
Regardless of how it got its name, the strawberry has been a staple in the Americas for centuries, having been cultivated by Native Americans long before Europeans arrived – although the ones they enjoyed were much smaller than the ones we find in markets today.
To get the best strawberries – either in the field or in the supermarket –choose ones that are glossy and bright red, with no traces of white at the stem. Avoid berries that are bruised, moldy or mushy. If you find a moldy berry in a batch you’ve already purchased, toss it out … the mold can spread quickly and ruin a whole batch.
Strawberries are best eaten as quickly as possible and at room temperature; however, if you must store them for a few days, do so in the refrigerator in a basket or bowl lined with paper towels. And wait to wash them until you’re ready to serve them.
Download July’s Recipe: Strawberry Sheet-Pan Pancakes
Tags: food, harvest of the month, Healthy Choices, recipes