Agriculture Reference
In-Depth Information
H 0 W T O C H O O S E: There are a lot of little indicators of strawberry quality,
but the most important is probably the simplest: smell. Great strawberries have a distinct-
ive candied aroma that you can't miss. Beyond that, the berries should be completely red
(the exact shade of red will depend on the variety); avoid any with white tips. The green
hull should look fresh, not dried out. The berries should be glossy, without any matte spots
where the flesh has started to break down. Always look at the underside of the berry bas-
ket - that's where crushed berries may be hiding and where spoilage will start. It's not at
all uncommon to pick up a basket of berries that are beautiful on top but are as gray and
fuzzy as a freshman dorm refrigerator underneath.
H O W T O S T O R E: This is a tough one, because refrigerating damages the fla-
vor of strawberries, but the fruit is so tender that not chilling will lead to rapid spoilage.
The best solution is to buy berries from a local farmer and eat them the same day without
putting them in the refrigerator. Failing that, transfer the berries to a plastic bag (to prevent
excessive drying) lined with a paper towel (to absorb excessive moisture) and refrigerate
them.
H O W T O P R E PA R E: Don't rinse strawberries until just before you're ready
to use them; the moisture will speed decay. And don't remove the green hulls until after
you've rinsed the berries. Those caps prevent the berries from soaking up too much water.
Once they've been rinsed, gently blot them dry with a paper towel.
ONE SIMPLE DISH : Whisk together a bottle of light red wine or rose and a cup
of sugar. Add a split vanilla bean. Cut up 2 pints of strawberries and add them to the wine
