The popularity of these delicate delectables is only too apparent when one looks at the number of U-pick and farm-gate operations.
I had never had the opportunity to enjoy an afternoon picking berries until last year, when I needed some for a meal I was catering for family and friends near Lake Huron, Ont. It was a sprawling farm not far from the water and, while it was a hot August afternoon, there was a cool breeze coming off the lake. There were rows and rows and rows of vibrant red, juicy strawberries, and we had our pail filled to the brim. It's hard to describe the incredible flavour they had, just coming off the plant and right into our tummies, with a little help from some ice cream and a shot of Godet over top.
Here in Alberta, there are close to 125 berry and vegetable farms where you can pick your own produce - 77 are in the northern half of our province. But as The Edmonton Sun reported a few weeks back, this year's crop has been decimated by winterkill and a lack of moisture. The loss is about $2,500 to $3,000 an acre, so you can see it's a major calamity for some farmers.
But take heart, dear berry connoisseurs, there are some farms and backyard berry patches that are thriving thanks to heavy July rains.
I guess I was one of the lucky ones because my berry patch (no pun intended and hold the jokes, I got enough of them as a kid) has done rather well. That is until Tess, our golden retriever, decided to help herself to the first run of strawberries. Bad Tess. Bad daddy for not getting them in sooner. Thank goodness there are two crops of strawberries in Alberta. The June crop, the one hardest hit by winterkill and lack of rain, is finished. But the Day Neutral Strawberries, a generic kind of strawberry, ripens in August and September.
The nutritional facts about berries are pretty outstanding. Research has shown that a unique way to reduce the risk of cancer is to eat raspberries.
They contain ellagic acid, an anti-carcinogen and anti-bacterial agent. They contain no saturated fats, they're sodium- and cholesterol-free, high in folate and a good source of fibre.
Blueberries rank No. 3 on the list of fruits and vegetables measured for antioxidants. Prunes and raisins are numbers 1 and 2. Blackberries are a good source of potassium, calcium and iron.
Hard to imagine all of this from a few humble berries.
So now, we've got our limited crop this year; what to do with them?
Most of my friends tell me they take them off the plant and eat them as they are. We used to do that for lunch when we were kids fishing in the Georgian Bay area of Ontario. Just us and the bears scrambling for berries, dodging the rattlesnakes. Back then we thought we were berry gourmands.
The possibilities for utilizing berries are endless.
You can make jams, jellies, pies, puddings, muffins, buns, salads, toppings, crisp and cold drinks, or you can preserve them.
To store them, sort and remove any bruised or damaged berries as soon as possible. They can be pureed, used in a sauce or jam.
Remember, the moisture content in strawberries is very high. Lynn Fraser of the Alberta Market Gardeners Association suggests that you store them loosely covered in a well-ventilated container in your fridge.
She says it's best to hull the strawberries and lightly wash them just before serving. That way they won't turn mouldy and will store for longer. They are best eaten within one to three days. The same treatment holds true for raspberries.
Blueberries, on the other hand, are a little heartier, and will last a week or longer in a well-ventilated container. Wash just before using.
Now, there are several ways to freeze these little summer gems. You can place them on a cookie sheet in a single layer and freeze them. When they are frozen, take them out and pour them into a freezer bag. Seal and date. Then they can be used individually for cereals or special desserts.
If you are going to make a pie or tarts, check your recipe and add the required amount of sugar in the recipe to a freezer bag plus the proper amount of berries. Seal and date. Then you are on your way to making your dessert.
To freeze berries in a syrup, place berries to within one inch of the top of your container. Take four cups of cold water and four cups of sugar and combine them in a bowl. Stir to dissolve the sugar. Pour over your berries and freeze.
And, if you want to freeze them with a little sugar and nothing else, take four cups of strawberries and one cup of sugar. Toss them together and when the sugar is almost dissolved, pour into a freezer bag and pop it into the freezer.
For preserving and cooking with berries check www.homecanning.com/can. Alternately, call the AMGA at 1 800 661 2642 or go to their Web site at www.amga.ab.ca.
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