Monday, May 10, 2010

Strewberries or Strawberries

Sometimes a berry can be berry confusing. The strawberry, one of the most popular fruits grown in the world, is just one of those berries. So let's set the record straight.

A strawberry, first bred in Brittany, France in 1740, is not a berry at all. One of the criteria for being so named a “berry” is to carry seeds within its flesh. We can all see strawberries skip this step, carrying their seeds on the outside, and not within at all.

And how about this, “what does straw have to do with a berry”?

Some sources credit the name "strawberry" to the technique of spreading straw over a plot, providing shade and a structure for the plant to grow, while others note it was first known as the "strewberry" due to the way the berry grows, "strewn" across the ground.

Not to be lost among its peers, the strawberry can be grown anywhere. From climates in Florida to Texas, Wisconsin to California, strawberries just require good sunlight and water, making it one of the easiest plants to grow whether in a backyard garden, a cultivated field or as simple as a potted plant.

Strawberries are one of the most versatile fruits. Fresh or preserved, frozen or dried, any meal, any course can be made more delicious with its sweet and fragrant addition. A light, but sweet salad can set up any meal for success. Or end on a sweet note with a scrumptious, strawberry dessert like Strawberries and Cream, famously devoured at The Championships of Wimbledon.

Here are 2 quick and delicious Cross Valley Farm strawberry ideas with your customers this week

Almond Strawberry Salad


3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced roasted almonds
1 tablespoon apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar


In a large bowl combine the spinach, strawberries, and almonds. Combine the vinegar, apple cider vinegar, honey and sugar in a small bowl; stir well. Drizzle over salad and toss to coat. Serve immediately.

Strawberries and Cream


1 quart fresh strawberries, hulled and sliced
1 cup white sugar
2 cups sour cream


Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

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