Strawberry season runs through early July, and strawberries are springing up all over farms and fields across Eastern Massachusetts.
It's was a family tradition to go strawberry picking - I remember picking, laughing and then eating the pie made from our pickings. My mother, grandmother and aunts were all great bakers, so the fruit treats were not limited to pies.
What to know to have a great strawberry-picking experience:
Wash as you go. Wash strawberries only before eating them. Once wet, they will soak up every bit of moisture, like sponges, making them more likely to spoil faster. Wet berries are more apt to get moldy.
Leave the stems on until they are ready to be eaten as it will prolong the strawberries’ shelf life.
Don’t let one berry spoil the whole bunch. If you notice any moldy berries in the container, remove them immediately. Mold spreads easily, so it’s best to remove any spoiled berries before they ruin the rest of the bunch.
It’s best to store berries in the crisper drawer of the refrigerator. Store them whole and unwashed in a partially closed container lined with paper towels to absorb any excess moisture. They should last five to seven days.
To freeze strawberries, remove the stems, halve or slice them, then freeze them in a single layer on a baking sheet until solid. Store in an airtight container or zip-top freezer bag. For a special treat – cut them up and add sugar before freezing.
