Contacts:
Kelly Loftus, Agency of Agriculture, (802) 828-3829

Tuesday, June 22, 2010

Montpelier, Vt – What better way to welcome summer than by picking red, ripe and sweet strawberries? Farmers’ markets, farm stands and pick-your-own fields are awash in red, with Vermont strawberries that are ready for the picking!

Early reports indicate a very plentiful and early strawberry crop this year. The berries are ripening slightly ahead of schedule which means now is the time to get the best berries the season has to offer. Growers from all over the state are reporting excellent crops. “We’re looking at a bumper crop this year,” said Sam Mazza of the Mazza Farm in Colchester, VT. “This is probably our best crop of strawberries in five years.”

Strawberries are versatile and delicious, and they pack a nutritional punch as well. They are an excellent source of vitamin C, fiber, folic acid and potassium. Strawberries are low in calories and fat free. Eight medium strawberries have more vitamin C than one orange!

“This is a great time to take the family out to enjoy the Vermont countryside and pick fresh strawberries,” commented Roger Allbee, Secretary of Agriculture. “When you buy local you are supporting your local farmers and the local community. With the cost of food, buying local and in bulk to freeze for later will save you money at the grocery store and on transportation costs.”

Norma Norris of the Norris Berry Farm commented that it’s a good crop this year and now is the time to pick because the berries are ripe and ready.

“Our season is just getting started,” said Doug Harlow of Harlow’s Sugarhouse in Putney, Vermont. “We expect the season might be a little shorter this year, so now is the time to pick your strawberries. You just can’t go wrong with buying fresh and local berries.”

Strawberry season is a great time to stock up on berries through Pick Your Own farm establishments and bulk sales. Strawberries are one of the easiest products to preserve – simply wash, dry, and freeze! You can hull the berries either before freezing them or when they are removed from the freezer. Frozen strawberries are useful year-round, for smoothies, jams, sauces, ice cream, and adding a summer touch to wintertime pancakes and waffles. Freeze your strawberries now and they’ll be ready to go into pies next spring when the rhubarb is up. For more cooking and preserving tips, visit Kelly’s Kitchen at www.vermontagriculture.com. Do you have a favorite strawberry shortcake recipe? Send it into Kelly’s Kitchen with a photo and we will publish in Agriview.

Vermont has 90 strawberry producers using 188 acres with almost 2 million pounds of berries produced. Whether you prefer to purchase your strawberries at a farmers’ market or pick your own, you can find a list of farm stands, farmers’ markets and pick-your-own fields in Vermont at www.vermontagriculture.com.