| Strawberries |
Our strawberry varieties are chosen for their flavor, size,
and versatility. Here's a bit of information about each:
Annapolis: Our earliest ripening variety. A large berry
that holds it's size pretty well through its season. Good for
jams & jellies, freezing, and fresh eating. Holds well for
several days in refrigerator. Bill thinks Annapolis are a bit
tart unless they're truly ripe, so make sure to only pick the
completely red berries in this variety.
Wendy: This early season variety has large berries that
are wedge shaped. The berries are tasty, firm, and bright
red in color. Wendy has excellent fresh flavor & holds its
fruit size throughout the season.
Cavendish: An early mid-season berry. Large, dark red
fruits that are medium firm. A cross between Annapolis &
Glooscap, this berry has a very traditional strawberry flavor.
Glooscap: An early mid-season berry that yields clusters
of good-sized berries. Very dark red color that deepens
after the berry is picked; but the berries stay firm &
delicious for several days in the refrigerator. Glooscap is
medium firm with very good strawberry flavor. Great for
jams, pies & smoothies. Also freezes well.
Jewel: A mid-season berry, Jewel are large, shiny, bright
red berries with firm texture and great, traditional
strawberry flavor. Excellent for freezing and jam, Jewel
also keeps well after picking, is good for salads and, of
course, fresh eating. This berry does it all well! [Can you
tell it's my personal favorite?]
Cabot: A late mid-season berry. Very large, irregularly
shaped fruits with good flavor, color & firmness.
and versatility. Here's a bit of information about each:
Annapolis: Our earliest ripening variety. A large berry
that holds it's size pretty well through its season. Good for
jams & jellies, freezing, and fresh eating. Holds well for
several days in refrigerator. Bill thinks Annapolis are a bit
tart unless they're truly ripe, so make sure to only pick the
completely red berries in this variety.
Wendy: This early season variety has large berries that
are wedge shaped. The berries are tasty, firm, and bright
red in color. Wendy has excellent fresh flavor & holds its
fruit size throughout the season.
Cavendish: An early mid-season berry. Large, dark red
fruits that are medium firm. A cross between Annapolis &
Glooscap, this berry has a very traditional strawberry flavor.
Glooscap: An early mid-season berry that yields clusters
of good-sized berries. Very dark red color that deepens
after the berry is picked; but the berries stay firm &
delicious for several days in the refrigerator. Glooscap is
medium firm with very good strawberry flavor. Great for
jams, pies & smoothies. Also freezes well.
Jewel: A mid-season berry, Jewel are large, shiny, bright
red berries with firm texture and great, traditional
strawberry flavor. Excellent for freezing and jam, Jewel
also keeps well after picking, is good for salads and, of
course, fresh eating. This berry does it all well! [Can you
tell it's my personal favorite?]
Cabot: A late mid-season berry. Very large, irregularly
shaped fruits with good flavor, color & firmness.
| Updated July 2010. |
Care & keeping of strawberries:
Don't hull or wash strawberries until you're
ready to eat or cook them. Cover them
loosely with plastic wrap and refrigerate
up to 3-4 days.
To freeze whole berries, rinse and take off
caps. Place in a single layer on cookie
sheets and put in the freezer. When
frozen, remove from cookie sheets & pile
into plastic freezer bags, store them in the
freezer up to 9 months. If your freezer
space doesn't allow for the first method,
put rinsed and hulled whole berries
loosely into freezer bags and freeze.
To freeze cut or sliced berries, rinse and
cut in half or slices as you prefer. Scoop
into plastic freezer bags and store in the
freezer up to 9 months.
Strawberries by the numbers:
1-1/4 to 1-1/2 pounds = 2 pints or 1 quart
1-1/2 quarts are needed for a 9-inch pie.
1 cup sliced berries = 1 10-oz box frozen
sweetened berries
One batch of jam typically needs about 6
cups of whole berries -- so we recommend
you buy at least 2 quarts to make sure
there are enough left after the family
tastes a few for 'quality control' purposes.
Don't hull or wash strawberries until you're
ready to eat or cook them. Cover them
loosely with plastic wrap and refrigerate
up to 3-4 days.
To freeze whole berries, rinse and take off
caps. Place in a single layer on cookie
sheets and put in the freezer. When
frozen, remove from cookie sheets & pile
into plastic freezer bags, store them in the
freezer up to 9 months. If your freezer
space doesn't allow for the first method,
put rinsed and hulled whole berries
loosely into freezer bags and freeze.
To freeze cut or sliced berries, rinse and
cut in half or slices as you prefer. Scoop
into plastic freezer bags and store in the
freezer up to 9 months.
Strawberries by the numbers:
1-1/4 to 1-1/2 pounds = 2 pints or 1 quart
1-1/2 quarts are needed for a 9-inch pie.
1 cup sliced berries = 1 10-oz box frozen
sweetened berries
One batch of jam typically needs about 6
cups of whole berries -- so we recommend
you buy at least 2 quarts to make sure
there are enough left after the family
tastes a few for 'quality control' purposes.
| For strawberry recipes, preserving instructions, and much more, please try: www.pickyourown.org |
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