Strawberries
Rosaceae
By Jennifer A. Wickes
Copyright 2003
History / Geography
Strawberries are a part of the rose family. They have been growing for hundreds of years in America and in Europe. In ancient times, anything that was grown above the land was considered only for the nobility (fruit), where as root vegetables were considered for the poor.
It wasn't until the 13th century when strawberries were actually cultivated. Up until that point, they were picked in the wild.
The main native strawberry to the United States is from Virginia.
Varieties / Season
April to June
How to Choose
The strawberry can vary in color: from off-white to a dark red. The smaller the berry, the sweeter the taste!
Choose brightly colored strawberries with green stems still attached. Avoid soft, shriveled or moldy berries.
How to Store
Store unwashed berries on a paper towel in a single layer, in a moisture-proof container for 2 - 3 days.
Wine
French Columbard
Hints
Only wash before use.
Pull out the green hull. If you do not have a strawberry huller, then use a straw to push out the center. Then rinse in cold running water in a colander.
To preserve its red color when baking (muffins, cookies, cakes) add a little buttermilk or sour cream in place of the regular milk.
Equivalents / Substitutions
1 pint of strawberries = 2 cups sliced
10 oz. frozen = 1 1/2 cups
Nutritional Values
Vitamin C, some potassium, iron, Vitamin A and folic acid.
Alternative Healing Hints / Folklore
Ancient Romans used to treat ailments such as loose teeth and gastritis with strawberries! They were also considered a fruit of the nobility.
More Information
http://www.calstrawberry.com
Recipes
Diabetic Strawberry Jam
4-cup strawberries -- halved
1/2 cup concentrated white grape -- juice (simmered down 1 1/2 cups)
2-1/2 tablespoon lemon juice
1/4 teaspoon grated lemon rind
1 1/2 tablespoon unflavored gelatin (1-1/2 -- envelopes)
Place berries, juices and lemon rind in saucepan. Mash berries slightly to release the juices. Heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak-proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
Rosaceae
By Jennifer A. Wickes
Copyright 2003
History / Geography
Strawberries are a part of the rose family. They have been growing for hundreds of years in America and in Europe. In ancient times, anything that was grown above the land was considered only for the nobility (fruit), where as root vegetables were considered for the poor.
It wasn't until the 13th century when strawberries were actually cultivated. Up until that point, they were picked in the wild.
The main native strawberry to the United States is from Virginia.
Varieties / Season
April to June
How to Choose
The strawberry can vary in color: from off-white to a dark red. The smaller the berry, the sweeter the taste!
Choose brightly colored strawberries with green stems still attached. Avoid soft, shriveled or moldy berries.
How to Store
Store unwashed berries on a paper towel in a single layer, in a moisture-proof container for 2 - 3 days.
Wine
French Columbard
Hints
Only wash before use.
Pull out the green hull. If you do not have a strawberry huller, then use a straw to push out the center. Then rinse in cold running water in a colander.
To preserve its red color when baking (muffins, cookies, cakes) add a little buttermilk or sour cream in place of the regular milk.
Equivalents / Substitutions
1 pint of strawberries = 2 cups sliced
10 oz. frozen = 1 1/2 cups
Nutritional Values
Vitamin C, some potassium, iron, Vitamin A and folic acid.
Alternative Healing Hints / Folklore
Ancient Romans used to treat ailments such as loose teeth and gastritis with strawberries! They were also considered a fruit of the nobility.
More Information
http://www.calstrawberry.com
Recipes
Diabetic Strawberry Jam
4-cup strawberries -- halved
1/2 cup concentrated white grape -- juice (simmered down 1 1/2 cups)
2-1/2 tablespoon lemon juice
1/4 teaspoon grated lemon rind
1 1/2 tablespoon unflavored gelatin (1-1/2 -- envelopes)
Place berries, juices and lemon rind in saucepan. Mash berries slightly to release the juices. Heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. Cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak-proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.
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