Who knew? Blink and they’re all grown-up. Well, almost. The white strawberries still have to ripen, but imagine my surprise when yesterday I went out to check on the ‘Lower Forty’ (as in forty feet) and there they were!
The next phase of this berry drama at The Gowanus Botanical Garden involves beating the birds, squirrels and other varmints to the harvest. I must be a hard case, because although this patch has been producing strawberries for about eight years, I never cease to be amazed and delighted by the discovery of ready to eat fruit that’s as fresh as it can possibly be.
Good things to know? Strawberries are chock full of vitamin C and flavonoids. Flavonoids are considered to fight cancers.
If you don’t have a ‘Lower Forty’ (as in feet or otherwise), try to find a farmer’s market or roadside stand and get them as freshly picked as you can. Look for fully firm, glossy, bright red berries. Check the bottom of the container to make sure that there aren’t any moldy ones hiding from view. Just before serving, wash in cool water (no soaking please).
Now, this is where Sylvia’s culinary expertise comes in. Hey Sylvia! Think you could make us some whipped cream?
Forty feet? That's more feet than Emelda had.
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