Picking strawberries in our field overlooking the Spurwink River is an annual tradition for many families in Cape Elizabeth. We grow several select brands of strawberries, which ripen in late June and continue to bear fruit well into July. During the strawberry season, our field is open for pick your own, weather and berries permitting. We recommend you call our information line, 767-2740, to confirm that we’re open. If you’re in a hurry, you may just want to drop by our stand and pick up a quart or two that have already been picked.

What to look for: The largest berries are not necessarily the tastiest, since flavor is influenced by many factors such as variety and growing conditions. Pick dry, firm, fully ripe berries with green fresh-looking caps. Part the leaves and look for hidden berries ready for harvest. Avoid berries with large uncolored or seedy areas which indicate poor taste. Berries with a dull shrunken appearance or that are soft indicate over-ripeness or the beginning of decay.

Taking care of picked berries: Strawberries are best eaten soon after picking. They will keep in the refrigerator for 3 or more days depending on the initial quality of the berry. Remember that berries will keep only one or two days at their peak flavor and nutritional value. Do not clean the strawberries until just before use. Store them uncovered in a shallow container. When ready to use them rinse gently with cold water, but do not soak them.

Freezing strawberries: Strawberries are easy to freeze. There are three methods of freezing berries, unsweetened pack, dry-sugar pack and syrup pack. The dry-sugar pack gives the best flavor and color retention for sliced and crushed berries. For whole frozen berries a syrup pack is recommended because it produces a plump berry after thawing. Ascorbic acid (vitamin C) may be used to help prevent darkening of the berries. Eight quarts (about 12 lbs) of fresh berries will yield approximately 12 pints of frozen berries. No matter which type of pack you choose, be sure to use only firm, fully ripe berries. Wash berries in cold water and drain on absorbent paper. When packing containers, whether with whole, sliced or crushed berries, be sure to leave at least 1/2-inch to 1-inch air space. When ready to use frozen berries, thaw in refrigerator in airtight containers.

Unsweetened pack: Pack whole, sliced or crushed berries in containers and cover with berry juice or water.

Dry-sugar pack: Halve, quarter or crush berries. Sprinkle sugar over berries using 2/3 to 3/4 cup for each pint of fruit. Gently turn berries over until the sugar is dissolved. Package and freeze.

Syrup pack: Make syrup using 1-1/4 cups water for each cup of sugar. Place berries in containers and cover with cold syrup using about 1/2 to 2/3 cup for each pint container.

Nutritional value: Strawberries are high in vitamin C. Information per cup - calories 55, protein 1.0 gram, fat .07 gram, carbohydrates 12.5 grams, calcium 31 milligrams, sodium 1.0 milligram, potassium 244 milligrams. They are also a source of vitamin A, iron and other minerals.