Produce & Recipes

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Strawberries

Strawberries contain more Vitamin C than citrus fruit, and are brimming with fruit acids --- both compounds among the most fashion-forward in skincare. For a revivifying spring tonic for your face, make a facial mask of crushed strawberries.

Locally grown strawberries -rule-. Commercially-grown strawberries have made the lists put out every year in the last ten by Consumers Union, the Environmental Working Group, and others of the foods most heavily contaminated by the worst kinds of pesticidal glop. A must to avoid!

Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days.

Storage Tips

  Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days.

  Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.

  Store them in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.

  Remove caps from strawberries only after washing. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. (Don't remove the caps before washing; the caps keep the water from breaking down the texture and flavor inside the berries.). Wash the berries just before you plan to use them. Use as soon as possible; strawberries ripen no further once picked.

  To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water.