SWEET, RIPE STRAWBERRIES ARE COMING YOUR WAY!!!!!
March is the beginning of the strawberry season here in North Carolina and lasts until about mid-June. North Carolina ranks fourth in the US for strawberry production and they are quite simply some of the best you have ever had!!! Almost all of the fruit produced in NC is sold for fresh market here in the state in the form of "pick-your-own" fields, farmers markets, local roadside stands and also within grocery stores. Others in the top four produce strictly for shipping or processing.
Strawberry "pickin"usually lasts anywhere from 5 weeks to 8 weeks depending on the weather. Last year I went to pick some at Vollmer Farm (my FAVORITE farm) and they had to close early due to the heat! May is officially "Strawberry Month" in North Carolina.
Extremely disappointed as I got into the habit of making homemade strawberry jam - there was NONE in the Finley house last year!
As I just mentioned, Vollmer Farm is my absolute favorite place to pick my own strawberries. They have fields upon fields of them, you just grab a bucket and head on out. My son and I have been known to pay for the strawberries with red stained lips because we ate as many as we picked! I will reserve all of the other activities at Vollmer Farm for another post as they have so much to do and see and is really an afternoon full of fun!
Another destination to gather up some strawberries is the State Farmers Market in Raleigh. This is one of 5 Farmers Markets owned by the State of North Carolina and is operated by the North Carolina Department of Agriculture & Consumer Services.
You can also find roadside stands selling fresh strawberries EVERYWHERE! Don't worry - they are most likely fresh from the fields that day and you won't find them any better. Unless, of course, you are out there picki them yourself!
Looking for a Strawberry Jam recipe? I will share mine with you!
In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. Add butter and bring to a vigorous boil, stirring often and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate. Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to ¼ -inch from the top. Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes. Remove jars with tongs and let cool upright. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year. Any jars that do not achieve a proper seal should be refrigerated.
I have another phenomenal recipe for fresh strawberries - Strawberry Salsa great for serving with grilled mahi-mahi. If you want the recipe let me know and I will be happy to share!
Here's to a great strawberry season in North Carolina and I hope to see you in the fields!
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