The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

What’s in Season: Strawberries

What’s in Season: Strawberries
Written by Anthony Mirisciotta of Grow Food Carolina

Season of Bright and Berry

Since the time of the Romans, humans have been bending their backs and extending their arms to reach down and pluck red strawberries from their extended straw-like runners. These berries were much more like the wild variety strawberries at that time, like those that now grow along the borders of our backyards and woodlands.

In the early 1800’s, throughout the American South botanical experiments began to take place, all with the intention of creating a larger, juicier and brighter red strawberry. From Virginia to Georgia, improved varieties rapidly grew in popularity and in people’s gardens, with each geographic region boasting their very own variety that most suited for their climate and soil. Large plantings of berries dominated the fields of the Lowcountry in South Carolina throughout the mid to late 1800’s. As with many other crops, the mild weather and early spring of the Lowcountry brought on ripe berries to supply market demand weeks before they would start showing red in other regions.

A market surplus of berries at the beginning of the 18th century shifted the crimson production of berries out of South Carolina and into areas outside of Norfolk Virginia and Southern Georgia. Acreage continued to increase in these regions for the next few decades, as did the continued work on improving berry varieties for size and durability. In the 1950’s, most commercial strawberry production had moved into the central valley of California, which now produces over 80% of our nation’s strawberries, to supply fruit for our never ending taste for these flavorful red orbs. But the chances are that with every bite of a California strawberry, there are little bits of genetic material and flavor from those very early varieties grown along the South Carolina coast.

Now with over 600 varieties of strawberries being grown, a lot of which are propriety to larger producers, it is quite possible that every time bite into a berry, you might be tasting a new variety. However, strawberry production continues in the South, less canvassing than it once was, but nevertheless allows us the opportunity to slow down and savor the season. These fruits turn from white to pink to red in March throughout Georgia and The Carolina’s and travels north with the warm air into Virginia as the summer season progresses.

Seasonal Strawberry Recipes

Spring Smash

Strawberry Arugula Salad with Hazelnuts and Feta

Strawberry Hand Pies

Cobia Crudo with Pickled Strawberries

Strawberry Lemonade Paletas

Puff Pastry with Strawberries and Cream

Strawberry Pink Peppercorn Brown Betty

Lemon Cheese Cake with Fresh Strawberries

Strawberry Rhubarb Margarita

Latticed Strawberry Pie

Malted Strawberry Ice Cream

Mentioned in this post: