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Food of the Day: Wild Strawberries in France

Food of the Day: Wild Strawberries in France


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How my discovery changed the way I view the berry

Today's food of the day are these wild strawberries, that are only grown in the summer.

Visiting France for the summer, I ordered the ‘wild strawberries,’ not knowing what I was getting myself into.

They came to me on a simple white plate. The sizes and colors of them varied, and some even had little hairs sticking out. Maybe not the most stunning plate I’d ever seen, but as I scooped a handful into my mouth, my world changed.

The texture was luscious, like eating a velvety cloud made of butter. But the real gem was in the taste: These wild strawberries were perfectly sweet and light on my palate. Although nothing comes close to the taste of these, if I had to try describing the level of sweetness, bananas are probably my best bet.

In America, every season seems to be strawberry season. They are always being sold in grocery stores, and they always look the same, with that daring red color and oversized shape of three strawberries in one. Usually the taste is quite bitter, which it clearly should not be.

Wild strawberries are only grown in the summer, and while in France, I made sure that I got to eat as much as possible, as often as possible. The only problem: after tasting those, I can’t seem to enjoy the strawberries back home in America anymore…


  • Scones—orange-currant, fruit, whole wheat, cornmeal and pumpkin
  • Croissants—plain, almond, chocolate and savory
  • Danish—cheese & delectable fruit
  • Morning Buns—an irresistible cinnamon treat
  • Buttermilk Coffeecake—a favorite from our first day!
  • Cinnamon Snails—with golden raisins and walnuts
  • Muffins—a daily variety
  • Baguettes —Choose from French or seeded French
  • Foccacia—Italian flat bread topped with an assortment of herbs, brushed with olive oil
  • Bread of the Day—wild rice and onion. walnut wheat, onion dill, cheese herb, potato, buttermilk cornmeal or seed oat .
  • Old World Sour Dough—original or pesto cheese

Pomegranate

Some say the forbidden fruit of the Bible was not an apple, but a pomegranate fruit. The word aphrodisiac originates with the Greek goddess of love, Aphrodite, and she is credited in Greek mythology with planting the first pomegranate tree. Because of their many seeds, pomegranates are often associated with fertility and abundance. The pomegranate appears as a romantic symbol in sonnets and literature dating back centuries. More recently in 2011, a small study by Queen Margaret University in Edinburgh found that drinking pomegranate juice daily lowered cortisol levels, which can correspond with increased testosterone in both men and women. Elevated testosterone can lead to heightened moods and increased sexual desire. That said, the study was funded in part by a brand called Pomegreat, so take the results with a grain of salt.


Jo and Sue

I've been on an alcohol detox the past few weeks and have been looking for other types of detoxes to try. This Wild Rose one looks incredible! Thanks for sharing.

Me and my wife did this detox we love it.
https://www.guideyourhealth.org/single-post/2018/01/22/Lose-and-Keep-off-12-pounds-in-12-days

I completed a 12 day cleanse with a semi-professional body detox center many years ago: My extreme spring allergies disappeared. It was a miracle and I was able to sleep again. No more trying to sleep sitting up to try to prevent nasal drainage going down my throat causing infection and even pneumonia type sickness a couple of times and not having to over load my body with antihistamines was such a relief.
My allergies returned after 4 years. Since I started doing the Wild Rose Detox every October and April I was able to cure myself of these allergies once again. But I do it "hard core" my allergies can get so bad I have too. I eat apples, almonds and drink as much herbal teas and water as I can for 12 days. I start to become dehydrated after 6 days as the laxaherb makes me go 4 times a day minimum immediately after day 1. I keep the water intake going as much as possible. The dehydration/dry skin recovers easily in about 2 days after stopping.
I do not recommend this strategy for the faint of heart or if you have a low will power and high addictions for the processed and carb foods. you won't make it. you are much better off to follow the Wild Rose diet and very strongly suggest to sticking to the most recommended foods only . don't cheat with the acceptable foods.
Another note: I have not gotten the flu and I have not had the flu shot since taking the Wild Rose twice a year
Todd


Wild Foods Day

This is one day for sure on which you can haul out your “stalking the wild asparagus” jokes.

Some wild foods, such as wild blueberries or wild rice, may indeed be more gourmet than their cultivated counterparts, but for very many other foods, for example cultivated dandelion, cultivated purslane, cultivated cardoons and cultivated strawberries, the domesticated counterparts are generally superior.

Some conservation areas and wild life parks that observe Wild Foods Day will observe it sometime around 28th October, either a bit before or after depending on when they can hit a Saturday or Sunday so that people can participate — they seem to aim for the last Saturday in October.

They offer field trips and later show you how to prepare what you’ve found.

Remember not to try gathering wild foods on your own: go with a certified expert, particularly if any of the food collection involves mushrooms. Because remember: everything’s edible, once.

This page first published: Mar 12, 2004 · Updated: Dec 22, 2020 .

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.


A Foolproof Party Menu for Every Occasion

To make your party planning a breeze, we rounded up 12 no-fail recipes that are sure to see you through the season. Simple to prepare and easy to eat (or drink!), these satisfying creations will help make any special occasion all the more memorable.

Every host should have a recipe like this in her arsenal: It's straightforward, requires minimal prep work and, toppings aside, can be made with what's already in your kitchen. While these are perfectly delicious as is, if time permits, have some fun with the toppings. Japngie recommends adding a little cayenne pepper, pickled onions or pickled jalapeños. Photo: Con Poulos/Woman's Day

This rustic dip is delicious and nearly stress-free to prepare: With canned beans as its base, you don't have to do much more than process everything together. Dips are standard, but it's for a reason: They're tasty and easy to eat when balancing food and drink. You can kick this recipe up by adding things like a bit of crushed red pepper flakes, pickled raisins, crispy prosciutto or roasted garlic instead of freshly sautéed&mdashJapngie says it will add a little "caramelized flavor and extra texture." Photo: Jonny Valiant/Woman's Day

Whether you decide to serve a dip or not, crunchy nibbles are a party necessity. In addition to the pita chips, try taro or yucca chips, advises Japngie. Kale chips, while delicate, can also work. Raw vegetables are a nice counterpart opt for slim strips of carrots and endive. Especially in summer, "the bitterness of the endive will be nice, cool, refreshing and crunchy," she says. Pair dips and dunkables together on a table, then cluster other foods together around the room. Spreading out the food will get guests mingling and migrating. Photo: Jonny Valiant/Woman's Day

These shrimp are simple and light&mdashjust what you want for a warm-weather party. (You can expand on this idea with prosciutto-wrapped melon or asparagus, too.) While more expensive, deveined shrimp will cut down significantly on your prep time. Whichever type you go for, store them in an airtight bag in the fridge right up until you're ready to cook. When you're serving items that create leftover trash&mdashshrimp tails, strawberry stems&mdashit's important to strategically place garbage pails around the room. Opt for small cans that you can place on the floor near your food stations. Photo: Kate Sears/Woman's Day

Anyone can empty a bag of chips into a bowl and call it a day. By putting just a little effort and creativity onto the plate, you're sure to win over your guests. Mix things up by swapping the potato chip in this recipe for a sweet potato or beet chip, and the pesto for a kicky horseradish mayo. This recipe also offers guests exactly what they want: a single bite that doesn't create a mess or require cutlery. "Things should always have a bold flavor," Japngie says. "Because it's a little bite, you have to impress and pack a lot of flavor into that one bite." Photo: Kate Sears/Woman's Day

When playing party host, "anything you can prepare ahead makes your life easier," Japngie says. Here, store-bought mini-fillo shells feel fancy but are simple as can be, and this two-step recipe allows for downtime in between, which means you can prepare the filling a day ahead and then bake the shells the morning of. Photo: Kate Sears/Woman's Day

These chickpeas, a delightful detour from nuts, are an unexpected way to prepare a familiar food. A recipe that can easily be dressed up is also important. Serve these in a bowl or, as Japngie recommends, in fanciful cones made of parchment paper. It's less mess for guests and is more hygienic. Secured with tape or a ribbon, paper cones "are one of those things people ooh and ahh over when you bring out," she adds. Photo: Con Poulos/Woman's Day

Skewers are the ultimate summer party food&mdashthey're easy to eat and a great way to offer filling protein. Buy your meats three days before the party to save time, and when using wooden skewers, be sure to soak them in water (for about 30 minutes) before grilling, otherwise they'll burn. Another essential when barbecuing raw meat: Have one platter for the precooked meat and a separate one to serve it on after cooking, to avoid any bacterial contamination. Photo: Kate Sears/Woman's Day

Cold, refreshing drinks are a must for summer soirées. This sangria is ideal because it's fruity and fizzy. To ensure the drink doesn't become watery or warm, Japngie recommends chilling your serving glasses an hour ahead of time, and preparing the mix&mdashsans club soda&mdasha day before. Chill it overnight and then add the soda right before serving. Add a fragrant touch with some fresh mint or a dried lavender sprig on top. Set up your drink station a reasonable distance away from the food. "You don't want the bar to be six miles from the food you never want guests to have to go too far for a drink," Japngie says. Photo: Jim Franco/Woman's Day

Even if you're hosting a kids-free fête, be sure to have a nonalcoholic option on hand&mdashbut avoid the store-bought soda and create something special instead. As with the sangria, Japngie recommends preparing this tea a day in advance&mdashwithout the ice and fruit, which should be added right before serving. "That way it doesn't get watered down you have a strong base flavor to work from," she says. If you want to serve more than one nonalcoholic option, try blueberry or blackberry lemonade, recommends Japngie, or mix club soda with any fruit nectar of your choosing, such as pomegranate, mango or tamarind. Photo: Antonis Achilleos/Woman's Day

Whatever the hour of your party, dessert is a must. But unless it's a sit-down affair, steer clear of heavy treats or those that require cutting or slicing. Double-dipped strawberries are terrific because they're affordable and chic. Buy the berries a day in advance (smelling them for ripeness and avoiding anything with mold or green spots), and wash and dry them thoroughly. You might be tempted to pile them into a bowl for prep later&mdashdon't! Japngie says it's important to keep them as dry as possible. To avoid moisture buildup, pat them down and lay them out on a parchment paper&ndashlined pan, leaving them uncovered in the fridge overnight. "You don't want them to sweat," she says. "If they're not dry, the chocolate will pull away a bit," creating an uneven coating. For the dip, stick with bittersweet chocolate&mdashJapngie recommends Valrhona or Ghirardelli. Photo: Tara Donne/Woman's Day

Gooey cookies or brownies may sound delectable in theory, but when served on a hot summer day, they'll leave guests frustrated with chocolate-covered hands. A crumbly cookie on the dry side is the way to go, like these shortbreads, which require just three ingredients and only 10 minutes of prep work. When planning your party menu, select recipes that can work with substitutions in case you've miscalculated your pantry inventory or your local store is out of what you need. Here, nuts, butterscotch chips or peanut butter chips work just as well as the mini chocolate chips. Photo: John Uher/Woman's Day


For A Sister, Strawberry Season In Paris Brings Bittersweet Memories

Cléry strawberries are on sale at a market in Paris. Strawberries take over the city's outdoor markets — and one woman's memory — in May.

In May, when flowers bloom all over France, strawberries overtake outdoor markets and fill me with bittersweet memories.

An indoor market in Sceaux, France, displays Gariguette strawberries, the centerpiece of the author's late brother's signature dessert. carolyngifford/Flickr hide caption

Here in Paris, flashy red strawberries abound on fruit stands everywhere and occupy them for weeks on end. They come in many varieties, with lovely names like Charlotte, Anaïs, Cléry, Gariguette or the intriguing Mara des bois (Mara of the woods).

I have a soft spot for the Gariguette, a longish berry that is as fragrant as wild strawberries. I admit I like it because it was my older brother's favorite.

My brother Bertrand died five years ago this month, at the height of strawberry season. Now, every time I rinse strawberries before eating them, I hear his voice telling me, "Use lukewarm water. It'll clean them better."

Bertrand was an artist, a craftsman, a dreamer and a foodie, the kind who would walk deep into Paris' Chinatown to get the right fish and the right fruit, all at bargain prices.

He was a one-of-a-kind cook. He would toil away in the kitchen for hours, meticulously creating wholesome meals for friends and family waiting impatiently with growling stomachs. Meat would be sliced just so — deboned, deveined and defatted vegetables would be coated with crushed garlic, herbs, coriander or thyme and fruit salads would be dressed with some flavor he had concocted. He was the master of our family's feasts.

In Bertrand's kitchen, strawberries would be halved lengthwise and macerated in sugar and orange blossom water, a simple and delicate dessert everyone in my family remembers fondly. I prepare them the same way, too.

In the spring of 2012, I flew from Boston, where I lived then, to visit Bertrand in Paris. At the age of 59, he was losing his battle with stomach cancer. He knew he was dying. He told me so, calmly.

But at a time when he could no longer ingest any solid food, he still found the strength and willpower to make chicken stew with vegetables for me and for his then-22-year-old son, Arthur. He carved ripe mangoes and tossed sliced strawberries in his special sweet dressing. He watched me eat his meal — as if my enjoyment could feed him vicariously.

The author's older brother, Bertrand Sire, shown in his 30s. He died of stomach cancer five years ago this month. Courtesy of Florence Girette hide caption

The author's older brother, Bertrand Sire, shown in his 30s. He died of stomach cancer five years ago this month.

Courtesy of Florence Girette

During his last days, in a Paris hospital, I asked him what he'd like me to bring him. He was being kept alive by IV fluids. "Nothing," he said, "though I wouldn't mind tasting a couple of Gariguettes."

It felt good that he had requested something to taste, especially his beloved strawberries. It was as if he had hope, and I could have some, too.

I returned the next day with a box of the fruit, but Bertrand was in a fog by then — mentally absent and in a lot of pain. He thanked me for the strawberries and said he would try them later, but he never did. He died later that evening.

Arthur and close relatives came to the hospital. At dawn, after an impromptu wake, my sister Bénédicte and I left the hospital with some of Bertrand's things the nursing staff had handed to us. In the taxi taking me home, I found the box of Gariguettes in a bag. They were bruised, but I ate them as tears ran down my cheeks.

Bertrand's funeral a few days later mirrored his personality: eccentric, funny, sad and completely irreverent. It also reflected his love for cooking. At one point in the ceremony, nieces and nephews read out loud — through giggles and tears — his signature recipes, including his roast leg of lamb, his chicken breasts grilled in butter sauce with macaroni, and his strawberry dessert.

The tribute continued at a nearby theater lounge where our family and a large gathering of friends shared stories about Bertrand over good wines, bread and rillettes (a charcuterie spread, previously defatted of course) and large bowls of Gariguettes. Bertrand would have approved.

To me, May will forever be the month of my brother's passing. It's also the most vibrant time of spring, when brightly colored flowers and fruit pop up everywhere. And so, I take solace in the fact that each May, the perky Gariguettes return as a vivid celebration of my brother's endless love for food and life.

Adeline Sire is a French-American journalist who splits her time between Boston and Paris. She's on Twitter @AdelineSire


7 FURTHER STUDY

Books

Brazil . Boston, MA: APA Publications, 1996.

Carpenter, Mark L. Brazil, An Awakening Giant . Parsippany, NJ: Dillon Press, 1998.

Ferro, Jennifer. Brazilian Foods and Culture . Vero Beach, FL: Rourke, 1999.

Harris, Jessica B. Tasting Brazil: Regional Recipes and Reminiscences . New York: Macmillan, 1992.

Idone, Christopher. Brazil: A Cook's Tour . New York: Clarkson N. Potter, 1995.


Easy Desserts Recipes

If you've got a sweet tooth, you've come to the right place. From chocolate desserts, strawberry desserts, or a dessert that does both, we've got a variety of dessert recipes to choose from! Sweeten your next get-together with our Dark Chocoloate Ganache Cheesecake, Peanut Butter Fudge Bites or an Apple Crisp recipe. Find your next go-to dessert that your guests won't want to turn down with My Food and Family!

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Wild Rose Herbal D-Tox Details

The 12-day Wild Rose Herbal D-Tox was created more than 30 years ago by master herbalist Dr. Terry Willard. Used in clinical settings in Canada, it is also available to consumers through supplement retailers. The four herbal supplements that come with the kit include Biliherb, Cleansaherb, Laxaherb and CL Herbal Extract. There is little information offered about what each of these supplements does.

In general, cleanses are aimed at eliminating toxins from the body, strengthening liver function, cleansing the blood and digestive tract and improving overall health and vitality. Some do this only through diet, eliminating unhealthy "toxic" foods some, like the Wild Rose Herbal D-Tox, have a supplement component comprised of ingredients that purportedly aid detoxification. Many of these are laxatives and diuretics that encourage the expulsion of wastes from the body.


Strawberry Season

Fresh strawberries can be found in produce departments almost every month of the year. Unfortunately, these often are sprayed with chemical insecticides that cannot be washed off. Growing your own strawberries without these insecticides can be done successfully. Depending on your location, your growing season may not be long, but your strawberries will be fresher and juicier than ones that ship from a distant location.

Strawberry Types – A Factor in the Harvest Season

The type of strawberry grown is a factor in the duration of the harvest season. Strawberry varieties bear one crop or multiple crops per season. Each type of strawberry also has unique harvest times depending on where and how they are planted.

June Bearing Strawberries

June bearing strawberries planted in the spring will not bear fruit the first season. The following season they should produce one large crop in the summer. Very early fall (August or September) plantings of strawberry plants or roots will not require the removal of the first blossoms therefore, berries will be picked the first season.

June bearing strawberry plants grown in the coldest USDA Zones will produce one large crop in June. The plants should produce berries for one to three weeks. In longer growing season areas like California, these plants will produce a bountiful crop from April through June. Scattered crops throughout the year will also be produced in these regions.

The varieties of June bearing strawberries can be divided into early, mid-season, and late-season varieties. A growing season can be extended by planting two or more of these varieties that ripen at different times. Here are some varieties and their ripening time:

  • Veestar (early season)
  • Earliglow (early season)
  • L’Amour (mid-season)
  • Kent (mid-season)
  • Honeoye (mid-season)
  • Delmarvel (mid-season)
  • Darselect (mid-season)
  • Cavendish (mid-season)
  • Brunswick (mid-season)
  • Allstar (late-season)
  • Annapolis (late-season)
  • Cabot (late-season)
  • Jewel (late-season)

Day-Neutral Strawberries

Many growers choose day-neutral strawberries because of their continuous berry supply throughout the growing season. Unless the temperature is extremely hot (>85°F or 29°C), they will continue to produce fruit, even in the cooler USDA Zones.

The berries of the day-neutral strawberry plants grown in the coldest USDA Zones usually ripen in early June and continue to produce until frost. Harvest during the first season is delayed if the grower chooses to remove the blossoms through the end of June. A fall planting or growing these as annuals eliminate the need to remove blossoms.

Day-neutral strawberries in the warmer zones usually bear the most fruit in the summer and fall. In some areas, picking season is practically all year. Some of the varieties of day-neutral strawberries and where they can be grown are:

  • Tribute (USDA Zones 3-10)
  • Seascape (USDA Zones 4-7)
  • Albion (USDA Zones 4-7)
  • Alexandria (USDA Zones 5-8)
  • Elan (USDA Zones 5-8)
  • Tristar (USDA Zones 4-8)
  • Tarpan (USDA Zones 5-8)

Everbearing Strawberries

Everbearing strawberries usually produce a crop of berries in the spring and another one in the fall. They also produce a smaller number of berries throughout the summer. Everbearing strawberries are hardy and similar to wild berries, capable of growing in USDA Zones 2-11. Some everbearing strawberry varieties to try are:

  • Ogallala (USDA Zones 5-9)
  • Toscana (USDA Zones 4-9)
  • Ozark Beauty (USDA Zones 4-8)
  • Quinault (USDA Zones 2-9)
  • Eversweet (USDA Zones 5-8)
  • Fort Laramie (USDA Zones 3-7)

Alpine Strawberries

Many people consider alpine strawberries, commonly called wild strawberries, the best tasting of all the types of strawberries. This three-fourths inch heirloom berry is packed with intense flavor. Alpine berries will bear fruit the first season. The picking season in most areas is continually from June to September. Here are some subtypes to choose from:

  • Alexandria
  • Mignonette
  • Variegata
  • Fragola Quattra Stagioni (Italian Four Seasons)
  • Fragola di Bosco
  • Yellow Wonder
  • Yellow Delight
  • Baron Solemacher
  • Albicarpa (Alba)
  • Intensity
  • Poziomka
  • Holiday
  • White Solemacher
  • Ivory
  • Vesca (two wild forms)
  • White Soul
  • Regina
  • Ever More
  • Frost King
  • Snow King
  • Snovit

Regional Weather- A Factor in Harvest Season

The USDA Hardiness Map is an invaluable tool for giving strawberry growers a general idea of when to plant, but other factors can alter the recommended planting and ripening time. One of these factors is the weather. Strawberry plants flower and fruit in temperatures of 60°F(16°C) to 80°F(27°C). Not every area receives this perfect weather all the time.

Excess rain or unusual cold or hot (in fall planting areas) weather may delay planting which alters the ripening time of the strawberries. When nights are cool and days are warm, strawberries will ripen in about 30 days. Hot, humid weather slows the growth and ripening of strawberries.

Growing and Harvesting Strawberries in Hot Climates

Late spring through fall strawberry picking is typical in temperate zones. In some areas of California, varieties like Hecker can be grown year round and other varieties from April through November. Gardeners in hot climates yearn to taste the sweetness only homegrown strawberries have. Preparation and planting at the appropriate time can make it a reality.

The key to successfully growing strawberries in hot climates is to have the berries ripen in mid-winter. Planting time would have to be in the late summer, followed by four to five months of becoming well-established plants. Strawberry planting in the northern hemisphere would be in September: picking time would be in January.

Hot climate strawberry growers may have a difficult time finding nurseries or garden centers with available plants in the late summer. Friends or neighbors with established plants may have runner plantlets to give.

Altering the Environment

Daytime temperatures of 70°F(21°C) to 80°F(27°C) and nighttime temperatures of 60°F(16°C) to 67°F(19°) typically ripen strawberries in four weeks. Cooler or warmer temperatures may delay the ripening process. Growing strawberries in raised beds or in containers will raise the temperature of the soil. A higher soil temperature will cause the berries to ripen sooner.

Growing Strawberries Indoors

A strawberry picking season can be altered by growing the berries indoors. Gardeners in the colder USDA Zones would benefit by having a longer season. Growers in the hot USDA Zones can grow them in the months that are normally too hot to grow strawberries. Here are two ways of growing strawberries indoors:

Growing in Standard Containers

The compact size of a strawberry plant and their shallow root system make it an ideal plant for container growing. Strawberry plants grown in containers indoors need adequate light. If direct sunlight for six or more hours per day is not possible, a fluorescent light or a compact LED plant light must be used.

Containers must be filled with a light soilless potting mixture and contain a drain hole in the bottom of the container. Like outdoor strawberry plants, indoor grown strawberry plants do not like waterlogged soil. Infrequent deep watering is best for indoor container strawberry plants.

Outdoor strawberry plants usually are pollinated by bees and other insects. Strawberry plants grown indoors must be hand pollinated or there will not be any berries to pick.

Growing in Hydroponic Planters

A hydroponic strawberry planter can be used to grow strawberries indoors. These planters are not filled with soil or soilless potting soil but with a nutrient-rich solution. Unfortunately, most solutions are chemical-based. An advantage of growing strawberries hydroponically is possibly having ripe strawberries year-round.


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Comments:

  1. Eumaeus

    You will not prompt to me, where I can read about it?

  2. Eburscon

    A very interesting thought

  3. Voodooshura

    I am ready to help you, ask questions. Together we can find a solution.



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