Winning Berries

 

Strawberries now have a vaunted place in our household. Not only are they delicious, they helped our 11-year-old daughter, Gabriella, and her friends, McKenzie Brown and Joshua Wolf, win the intermediate division of the Sarasota County Science Fair in Botany! http://www.sarasota.k12.fl.us/itsite/science%20portal/science_fair.htm

Sarasota County School District Science Fair director Susan Puchalla,  with GFA's first place Elementary winners Joshua Wolff, Gabriella Hazan, Abigail Eakle; and Mckenzie Brown.

Their project, “No Soil, No Problem,” observed whether strawberry plants that were grown terrestrially grew as fast as those grown hydroponically. The children learned an appreciation for science and for the strawberry plants, and the parents were thrilled that the project was all done at school with no assistance.

 

The history of strawberries is ancient; it is believed that they have been cultivated for over 2,000 years, and they grow in the wild in Europe and the Americas. There are many modes of thought on how the berries were named. One suggests the name was originally “strewn berry” for the way that berries are “strewn” around the plants, and this evolved into strawberry. Another idea is that they were planted in straw, or that the berries were packed in straw and so derived their name. In any case, it is a wonderfully sweet, delicious berry, low in calories and big on flavor. Although some botanists say that they should not even be called berries, since their 200 seeds are on the outside, all agree that they are one of the favorite berries on the planet.

 

In Italy wild strawberries are called fragoline di bosco, and eating them is almost like eating perfume. They must be eaten as soon as possible as they are very delicate. Today’s modern cultivated strawberry is much hardier and can endure shipping and packing. We know that when the English landed in Virginia in 1588 they found the indigenous population caring for wild strawberry plants. Although there are over 600 different varieties, nurseries in Florida http://edis.ifas.ufl.edu/recommend only three types: the “Camarosa,” “Sweet Charlie” and “Festival” for planting in a private garden.

 

Florida strawberry farmers were particularly hard hit by the cold this past winter. Most farmers plant the berries so that they will ripen cyclically. However, due to the January freeze they had to spray water on the plants to keep them warm and all their plants ripened at the same time. This created a bounty of strawberries for the consumer at low prices.

 

Strawberry desserts are a favorite. Who can resist a wonderfully tasty strawberry gelato or strawberries and fresh whipped cream? However, in our house, we enjoy serving an elegant preparation of strawberries with aceto balsamico. You might say, “What? Strawberries in vinegar?” However, a splash of good aceto balsamico after the strawberries have macerated in sugar helps pop the berries’ flavor and creates a delicious, thick syrup. Especially now that strawberries are plentiful, it’s a tasty ending to a wonderful meal.

 

 

(Adapted from Marcella’s Italian Kitchen by Marcella Hazan)

2 pounds strawberries

 4 to 6 tablespoons granulated sugar

 2 tablespoons balsamic vinegar (real aceto balsamico)

Wash the berries, then remove the stems. Cut the strawberries into approximately ½-inch pieces and put in a serving bowl. Add the sugar, toss gently and allow to macerate for at least one hour.

Just before serving, add the balsamic vinegar and stir thoroughly.