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Pick of the Crop, Supplement of The Canadian Statesman/Independent, July, 1994 3 Strawberry Season Depends Heavily on Weather Conditions (Fragaria virginiana) Current statistics: Ontario strawberry growers hope for a warm spring and a cool summer. summer. Cool summer temperatures and a minimum of rain keep the strawberry strawberry season long and fruitful. In 1993, the season was cut short by a wave of heat in late-June. The summer of 1992 was the best season strawberry growers have had for a long time. Predicted harvest size for Ontario is roughly 20 million pounds, with a farm-gate value of $15 million. By far the majority of Ontario strawberries strawberries are sold as, "fresh/market," but a small amount may go into processing processing as whole or sliced frozen berries or in puréed form for use in ice creams, toppings and preserves. Principal varieties grown commercially commercially are Veestar, Redcoat, Governor Simcoe (named for the Simcoe research research station, where it was developed) developed) and Kent, along with smaller proportions of various other varieties. Of the major varieties grown, Veestar Veestar is the most early-ripening strain for Pick Your Own operations. Redcoat, Redcoat, Governor Simcoe and Kent are popular mid-season varieties from both Pick Your Own operations and retail sales. New strawberry plants are planted one year and begin fruiting the next summer. Typically, a field produces strawberries for two to four years before before the field is replanted. The season varies from one part of the province to another, for strawberries strawberries are grown all the way from Windsor in the extreme south to Thunder Bay in northern Ontario. It is generally true, though, that in any one growing area the strawberry season season lasts a total of about four weeks, with seventy percent of the harvest coining in the second and third weeks of that period. Ontario's 1994 season should begin in early June in Essex County and is likely to end around August first in northern Ontario.. According to the most récent Ministry Ministry of Agriculture, Food and Rural Affairs statistics, 4,695 acres of strawberries were harvested in Onta rio in 1993. Average acreage per grower is just less than seven (6.78) acres and the average yield per acre ranges from 4,000 to 4,500 quarts. History Seeds found at sites in England, Denmark and Switzerland provide proof of the strawberry's existence in prehistoric times. Even so, we know relatively little about the strawberry's history as an ancient food. Pliny, Virgil and Ovid mention the strawberry, in passing, and we know that wild strawberry plants were transplanted into Roman gardens gardens and that wild strawberries were being grown in similar fashion in France in the 1400s, but other references references are few and far between all the way up to the fifteenth century, by the end of which - as we learn from a poem written by John Litigate - strawberries were beginning to be sold by London street vendors. What we also know today is that various types of strawberry were native to the Americas and to Eurasia, that in our hemisphere the plants range from Canada as far to the south as Chile and that they were being cultivated centuries ago by the Indians of both North and South America. Like so many other plants, the strawberry's early value was largely seen as medicinal. The leaves of the plant, according to historian Waverly Root, were boiled and made into poultices, and the fruit was prescribed prescribed as a remedy for "the redness and heate of the face." Pharmacology notwithstanding, the strawberry quickly gained favor for the sake of its flavor, too, once it became more widely available, and by the mid- 1500s strawberries were being savored savored in wine or with cream poured over top. Early colonists in the New World revelled in abundant fields of luscious luscious wild strawberries, and Jacques Cartier, in 1534, wrote of seeing "vast patches" of strawberries along the St. Lawrence and in the the woods nearby. Roger Williams, founder of the state of Rhode Island, wrote in 1643, "This berry is the wonder of all fruits growing naturally in these parts...I have many times seen as many as would fill a good ship, within a few miles compass." By the 1600s in England, the 1700s in France and 1800s in North America, strawberries were beginning beginning to be properly cultivated as well as being gathered wild or simply being being transplanted on the fringes of civilization. civilization. This was no mean feat, however, given the extreme fragility çf the fruit, and even when cultivation cultivation was successfully achieved the perishable nature of the fruit made distribution a tricky business. As much as strawberries were enjoyed enjoyed by those who tasted them, it was really only with the advent of modem transportation and refrigeration refrigeration early in the present century that the strawberry became accessible to people everywhere. Purchasing Although a strawberry may continue continue to turn red after picking, it will never develop its full flavor in that way. For the true ripe strawberry taste, look for berries that are completely completely colored, have a sweet smell and no white or green spots ) as it happens, there are white strawberries, but none are grown commercially in Ontario). Avoid crushed berries and be wary of berries packed in juice- stained containers. Size, color, flavor and texture will vary according to variety. Early- ripening Veestars, for example, are small, soft and very dark when ripe, which makes them particularly good for jam-making. Lighter-colored, firmer Governor Simcoes, by contrast, contrast, are preferred for eating raw because because of their brighter color and their texture. Storage Upon purchasing strawberries, immediately immediately pick them over and remove any damaged berries. These can be trimmed and used in sauces, ice creams or in baking, where appearance appearance doesn't matter. Refrigerate the remaining berries with hulls intact, unwashed, uncovered and in a single layer - but use them within three days. Preparing Leaving hulls intact, rinse your Ontario strawberries under cold running running water. Do not soak them - they absorb water and lose their flavor. Summer desserts, light and luscious Gently pat dry with paper towels and hull. . Freezing Strawberries may be frozen whole or sliced, with or without sugar, for up to twelve months. Before using, thaw them at room temperature for ninety minutes. To freeze without sugar, arrange berries in a single layer on a large tray or cookie sheet. Freeze until firm (about one hour), pack in freezer bags, drawing off as much air as possible possible before sealing. To freeze with sugar, pack strawberries strawberries in rigid containers, sprinkling sugar between each layer. Allow 1/2 cup (125mL) granulated sugar for every 4 cups (1L) whole strawberries; strawberries; 3/4 cup (175mL) granulated sugar sugar for every 4 cups (1L) sliced strawberries. strawberries. Additional contacts: Joan Fielden, Secretary-Treasurer Ontario Berry Growers' Association, R.R. #4, Uxbridge, Ontario L9P 1R4, (905) 649-2101. Berry Hotline, providing the latest crop information and nearest farms to consumers for good availability and picking from June 1 to July 31, 1- 800-263-3262. Tom Clarke, Horticultural Crop Advisor, OMAÉRA, 60 Van Edward Drive, Port Perry, Ontario L9L 1G3 (905) 985-2003. Springtime Rhubarb Conserve Tart and tangy rhubarb - fresh or frozen - makes a delicious conserve conserve to enjoy through the year. Allow about 15 minutes preparation preparation time and 20 minutes cooking time to.make this conserve. 6 cups (1500 mL) prepared rhubarb (about 2 lb/1 kg rhubarb) 1 1/2 cups (375 mL) water 1 tbsp (15 mL) finely chopped candied preserved ginger 1 cup (250 mL) seedless raisins 1/2 cup (125 mL) finely chopped almonds 1 tsp (5 mL) grated lemon rind 1 tsp (5 mL) grated orange rind 5 cups (1250 mL) granulated sugar 1 cup (250 mL) firmly packed dark brown sugar 1 box CERTO Fruit Pectin Crystals Wash rhubarb and slice very finely or chop. Measure 6 cups (1500 mL) into a large saucepan. Add water, ginger, raisins, almonds, almonds, lemon rind and orange rind. Stir CERTO Fruit Pectin Crystals Crystals into fruit. Measure sugar and set aside. Place saucepan over high heat and stir until mixture comes to a full boil. Stir in sugar. Continue to stir and cook over high heat until mixture mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. constantly. Remove from heat. Stir and skim foam for 5 minutes minutes to prevent floating fruit. Pour quickly into warm, sterilized jars filling up to 1/4 inch (0.6 cm) from rim. Seal while hot with sterilized two-piece lids with new centres. If desired, process jars according to lid manufacturer's directions. After jars are cool, test for seal. Makes about 11 cups (2750 mL). Fresh berries mean dessert time! Even better, berries combined combined with "light" products like angel food cake with light whipped topping mean you can indulge your tastebuds without going overboard on calories and fat. Start with a simple bowl of berries berries crowned with a generous dollop dollop (4 tablespoons) of COOL WHIP Light Whipped Topping. This fresh-tasting, scrumptious treat has only 90 calories and ' 3.1 g fat. The same dessert made with whipped cream has 10 g fat and 145 calories. Here are two light and luscious summer desserts that are simple to make and sure to be appreciated appreciated by family and friends. Very Berry Dazzle the eye as well as the tastebuds. Serve this dessert in "slanted layers" in parfait glasses. It's simple! Spoon the layers into parfait glasses and allow jelly to set on a slant. (See "tip" for complete complete instructions.) 1 pkg JELL-0 Light Strawberry Strawberry Jelly Powder 1 cup (250 mL) COOL WHIP Light Whipped Topping, thawed 1 cup (250 mL) fresh sliced strawberries Prepare jelly powder according to Quick Set Method on package. Measure out I/2 cup (125 mL) of jelly and whisk into topping. Spoon into dessert dishes. Chill 20 minutes. Meanwhile, fold strawberries into remaining jelly. Spoon over bottom layer. Chill until set, about 30 minutes. Tip: To prepare slanted dessert, lean empty parfait glasses against the rim of a square pan. Secure with tape and support underneath with folded paper towel. Prepare creamy layer as above and spoon into glasses. Chill until set. Stand upright and spoon fruited jelly over bottom layer. Chill until set. Fieldbemr Trifle It takes only 30 minutes to prepare prepare this make-ahead dessert which chills in your refrigerator until you are ready to serve it. For a change of pace substitute sliced kiwifruit for the blueberries 2 cups (500 mL) cold milk 1 pkg (4-serve size) JELL-0 Light Vanilla Instant Pudding 1 container (1 L) COOL WHIP Light Whipped Topping, thawed 1 angel food cake, cut into 1/2 inch (1 cm) cubes 1 cup (250 mL) blueberries 2 cups (500 mL) sliced strawberries strawberries Pour milk into bowl. Add pudding pudding mix; beat with wire whisk 1 to 2 minutes or until well blended. Gently stir in 1 cup (250 mL) of the whipped topping. Place half of the cake cubes in a large serving bowl. Top with 1/2 of the fruit; then 1 cup (250 mL) of the whipped topping. Spread pudding over whipped topping. Top with remaining cake cubes, fruit and whipped topping. Refrigerate at least 1 hour before serving. Garnish with additional fruit, if desired. Makes 10 servings. 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