Volume 10, Issue 096 - May 15, 2006 |
 Hello ,
Last week we noticed the Rhubarb plant was filling out and bearing hearty
leaves, so we raced to the strawberry bed to find it just starting to bloom. We
were pretty excited because we knew that in just a few weeks the plants will be
bearing fruit and there will be pies and tarts in our future. Now a days, you
don't have to wait for your strawberry bed to bloom to have fresh strawberries.
They are coming out of sunny California nearly all the time. We contacted our
friends at the
California
Strawberry Commission and asked if they would share some of their knowledge
about this delicate fruit with us. Luckily they agreed. So...let's get started.
Seasonality and Availability:
Harvesting begins in Southern California and moves north as
the season progresses. Peak season is between April and June when all of the
growing districts are in full production. However, since 50 percent of the
California crop is harvested after June 1, there are still plenty of
strawberries available in the late summer and early fall.
California strawberries are hand-picked to ensure only the highest quality
berries are selected. Fresh strawberries are rushed to coolers, where huge
fans pull out the field heat. From there they are shipped on refrigerated
trucks or air freighted to their final destination. Strawberries selected for
processing are gently washed and sorted, and frozen quickly to ensure that the
best flavor and appearance are retained. Berries may be sliced, puréed or kept
whole for freezing.
Source:
California Strawberry
Commission
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 Vietnamese Spring Rolls
Makes 8 spring rolls
Ingredient:
1/2 cup (about 2 ounces) sliced stemmed
California
strawberries
2 tablespoons rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon sugar
2 teaspoons Vietnamese fish sauce
1/2 teaspoon chili flakes
Spring Rolls:
3/4 pound cooked shelled shrimp
3/4 teaspoon seasoned rice vinegar
8 spring roll wrappers
16 mint leaves
16 cilantro sprigs
3/4 cup (about 3 ounces) quartered stemmed California strawberries
1 cup peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips
Preparation:
Strawberry Dipping Sauce:
In blender or food processor, purée
strawberries, vinegar, oil, sugar and fish sauce until smooth. Add chili
flakes; blend until chili flakes are mixed in but still visible.
Spring
Rolls:
In bowl, toss shrimp with vinegar; set aside.
Dip 1 wrapper into very hot water
for a few seconds until soft and flexible; blot on towel to remove excess water.
Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3
cucumber strips in a line down the center of wrapper. Fold bottom over filling,
fold in sides and roll up into tight cylinder. Repeat with remaining ingredients
to make 8 rolls. Serve each roll with 1 tablespoon strawberry Dipping Sauce.
Tip: Rolls may be made up to 8 hours ahead.
Place in single layer on plastic wrap-lined pan, cover with plastic wrap.
Refrigerate until needed.
Varietal Information:
California has several strawberry varieties in commercial
production, each with its own characteristics, advantages, and harvest time.
Below are the varieties most commonly grown on California 's more than 30,000
lush and fertile acres.
University of California Varieties:
- Albion - This new day-neutral variety has a seasonal
fruit production yield similar to that of Diamante. However, Albion generally
has a slightly lower spring peak and is less prone to a summer gap in
production. Albion has a more consistently conical shape and similar fruit
size and especially early in the season, has substantially better weather
tolerance than Diamante. Its fruit color is darker, both internally and
externally, and its flavor is consistently sweeter.
- Aromas - Released in 1997, this day-neutral plant
produces a large, firm fruit with great flavor, a good red color, and a bright
sheen. Fruit is produced slightly later than other day-neutral varieties and
production continues into late fall. Aromas are currently grown on nearly 2
percent of the statewide acreage and are mainly produced in the
Watsonville/Salinas district.
- Camarosa - This short-day variety produces large,
bright, firm and flavorful fruit with a good sheen. Because this fruit ships
and stores so well, it can be picked with full red color and still retain
shelf life. Due to early production potential, Camarosa is the primary variety
for southern districts, though it's also grown in the north. Released in 1993,
Camarosa accounts for nearly one-third of the state's acreage.
- Camino Real - This new short-day variety was
commercially planted for the first time in 2002. Early tests show it performs
well in the Santa Maria district. This variety has firm, dark red fruit with a
good shelf life and very good flavor. Camino Real has a relatively high
resistance to common plant diseases.
- Diamante - Released to the industry in 1997, this
day-neutral variety accounts for more than 23 percent of the state's acreage.
A large, flavorful, firm fruit with a bright red sheen and a long shelf life,
Diamante may be picked with full red color. Though grown primarily in the
Watsonville, Salinas and Santa Maria districts, this fruit is now being tested
by growers in other areas.
- Ventana - This new short-day variety was available
for the first time in 2002, on limited acreage. Ventana produces fruit earlier
in the season than Camarosa, has excellent fruit quality, and though
specifically adapted to early planting in southern California, has also
performed well in Santa Maria. Ventana has bright red fruit, slightly lighter
in color than Camarosa, a good flavor, shape and fruit size, with similar
firmness and shelf-life to the Camarosa. Ventana accounts for nearly 9 percent
of the state's acreage.
Proprietary/Other Varieties:
Many farms in California grow proprietary varieties. Unlike
the publicly available plants bred by the University of California, these
varieties are grown primarily for each individual company. There is also a small
percentage of other University varieties grown throughout the state. Together,
proprietary and other varieties represent more than 33 percent of the state's
acreage.
Source:
California Strawberry
Commission
 Chicken Salad Monterey
Makes 12 servings
Ingredients:
14 ounces (1 1/4 gallons) fresh spinach leaves,
washed and crisped
2 pounds (1 1/2 quarts) shredded cooked chicken
3 pounds (3 quarts) fresh
California strawberries, stems removed and halved
12 ounces (1 quart) thinly sliced red onions
12 ounces (3 cups) sliced fresh mushrooms
2 1/4 cups prepared oil and vinegar dressing
Preparation:
Toss spinach with chicken, strawberries, red onions and mushrooms. Cover and
chill until serving.
For individual servings; place 10 ounces (2 1/2 cups) salad
on serving plate. Drizzle with 3 tablespoons oil and vinegar dressing.
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