Strawberries, now coming into season, have been around for centuries. Their rich and delicious history evolved from wild varieties to the 600 cultivated forms we know today that are available in various colors.

Through archaeological findings, strawberries were a part of the diet of early humans. By the late 1700s cultivation of garden strawberries including varieties imported from England was well-established in the United States. Today the average American consumes approximately 8 pounds of fresh strawberries per year. Nationally, specialized farms in California produce more than one half of the 1.8 billion pounds grown each year. Florida is a distant second.

Some interesting facts

Strawberries are a plant of the rose family. Strawberries are a fruit but sometimes called false fruit as their seeds (around 200) are on the outside unlike blueberries, raspberries, etc. They are among the first fruits to ripen in the spring. In addition to red, they can be white, pink, yellow and golden-hued.

Strawberries contain more vitamin C than oranges. They are a powerful teeth whitener. Unlike some fruits, strawberries do not continue to ripen once picked. They survive in a range of conditions and will grow happily in most places around the world. In 2010 strawberries surpassed apples to become third among fruits in their economic contribution to agriculture in the U.S., after grapes and oranges. They are the fifth most consumed fresh fruit by weight in the U.S., after grapes, oranges, bananas and apples.

References: “History of Strawberries, University of Vermont,” “A Secret History of Strawberries” and “The Story of Strawberries.”

Between picking and eating

To preserve food value and quality, carefully handle strawberries. Berries should be shaded and cooled immediately after picking. Do not cap or rinse berries until ready to use. Keep berries refrigerated and use within 2 to 3 days. Keep covered with plastic wrap.

To freeze, rinse berries in cold water with caps on. Drain and then remove caps. In a shallow pan add ¾ cup sugar to 1 quart of berries and mix thoroughly.

Pack in freezer containers. If prepared properly, they will last up to 1 year.

FRESH STRAWBERRY PIE

1 qt. drained strawberries
1 c. sugar
3 Tbs. cornstarch
¼ c. lemon juice
1 cooked pie shell

Crush ½ of fruit, and mix with sugar, lemon juice and cornstarch. Cook on low heat until thick and transparent. Place whole berries in pie shell. Pour cooked mixture over plain berries. Chill.

EASY COOKED STRAWBERRY JAM

4½ c. ripe strawberries
7 c. sugar
1 box fruit pectin

Crush berries. Measure fruit into a 6-quart saucepan. Mix pectin with strawberries. Place over high heat and stir until mixture comes to a hard boil. Add sugar all at one time. Bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute stirring constantly. Remove from heat. Skim off foam with a metal spoon. Quickly ladle into hot jars leaving ½ inch at the top. Wipe lids and jars with a damp cloth. Cover with lids. Process in boiling water bath for 5 minutes. timing when water returns to a boil. Cool. Test for seal and label. If fruit tends to float, invert for 30 minutes after removing from water bath. Then turn upright and allow to set overnight.

PAT BOONE’S STRAWBERRY SHORT CAKE

4 c. strawberries, 2 sliced, 2 whole
3 c. biscuit mix
6 Tbs. melted butter
¾ c. milk
5 Tbs. brown sugar
1 Tbs. grated orange rind

Sift dry ingredients together. Cut in butter and milk mixing until soft dough is formed. Knead lightly on floured board; roll or pat down dough to 1/3-inch and cut with 3½-inch cutters. Bake at 450°F. for 12 to 15 minutes or until golden brown. Whip 1 c. whipping cream; add ½ c. sugar. Spoon out ½ c. whipped cream for topping. Fold sliced strawberries into remaining whipped cream. Spoon over short cake. Top with whipped cream. Garnish with whole berries.

GERTRUDE’S STRAWBERRY CAKE

1 angel food cake mix, prepared.
10 oz. pkg. frozen strawberries, thawed
2 3-oz. pkg. strawberry Jell-O mixed with ½ c. hot water and then cooled

Add thawed strawberries and juice to the Jell-O. Blend in ½ c. heavy whipping cream until set (1-2 hours). Place bowl in ice water; beat with an electric beater until spreadable. Cut cake in layers (3). Spread mixture between layers, around top and sides. Chill. Spread with 1 pint of whipped cream. Keep refrigerated until ready to serve.

Recipes were taken from the strawberry cookbook published by Belmont Berry Farm which once operated in Mathews.