Image provided by: University of Oregon Libraries; Eugene, OR
About Just out. (Portland, OR) 1983-2013 | View Entire Issue (June 3, 2011)
< voices ► OREGON'S LGBTO NEWSMAGAZINE Strawberries: the sassy garden & 3 0 . J ing a mouthwatering sauce perfect for ice cream or frozen yogurt, over shortcake or even for breakfast on top o f plain Greek yogurt. BY LEANN LOCHER You may have heard Oregon’s strawberry season is running late this year due to our cool spring and the delay of warm temperatures. It doesn’t mean it will be a bad season, just a little later to the table. I’ve seen berries at the local farmers markets early on thanks to growing them in protected greenhouses or under hoop houses, and of course California’s strawberries are available at the supermarkets. But I have a soft spot for having strawberries ripe from the picking, and Oregon’s are pretty scrumptious. Their beauty is in high demand because they’re red all the way through, making them a pre mium for ice cream- and yogurt-makers seek ing the deep red color in their products. One o f the most popular and sought-after strawberry varieties is the Hood strawberry. Sweet and large, it’s particularly excellent in ice cream. Totem is the most popular straw berry grown in the Northwest, and where we like to pick, Sauvie Island outside of Portland, you’ll find farmers growing Hood, Puget Re liance, Honeoye and Tillamook strawberries, to name a few. Each tastes and looks a little different, and it’s fun to note the variations. Strawberries are also fun to grow, and they’ll easily take over a raised bed if you let them. I’ve been growing them in a hanging container, and they seem to like this environ ment. If you’re looking to grow your own, keep in mind there are three different types o f strawberries: June-bearers, everbearers and day-neutrals. The June-bearers will produce one crop a year, while the everbearers produce two. Day-neutrals will continue to produce throughout the season. If you’re seeking a flush o f big, juicy strawberries, you’ll want to go with the June-bearers. If you want to pluck a few for your morning cereal throughout the season, you’d be good to go with the everbear ers or day-neutrals. There’s a whole lot o f enjoyment to be had with fresh strawberries. We make freezer jam — a simple method o f jam -making that doesn’t require a hot water bath and preserves the fresh flavor o f the berries. Smoothies and milkshakes can’t go wrong here, but my new favorite way o f enjoying fresh strawberries (other than fresh and plain) is by roasting them in the oven with a mixture o f sugar and balsamic vinegar. Roasting deepens the flavor, and the sugar mixes with the balsamic, creat Roasted balsamic strawberries 6 cups strawberries, washed and hulled V 4 cup sugar • 1 tbsp. balsamic vinegar Preheat the oven to 425 degrees. Toss the strawberries, sugar and vinegar. Spread the mixture out on a rimmed baking sheet (this is going to get a little juicy and you want to hold onto that juice). Bake for 40 minutes. Let cool, then pour them into a container, juicy bits and all. Serve on shortcake, vanilla bean ice cream or for breakfast on top o f plain Greek yogurt. I t ] LeAnn Locher is an OSU Extension Master Gardener and gardens in North Portland. Find many, more strawberry recipes on her blog, lelo- nopo.com. y THE » i l l IHPERTS IJJJJriJ '¿1 0 LEANN LOCHER I t’s the great debate in my family. My part ner hails from Oregon, and I from California. She insists Oregon’s strawberries put Califor nia’s to shame. I love Oregon’s strawberries, but seriously? I was born in the strawberry capital of the world. My birthplace is also the largest grower of strawberries in the state of Califor nia, and California is responsible for 85 percent o f the nation’s supply. W hile it has the unfor tunate name of Oxnard, it’s home to what’s known as the Oxnard Plain and one of the most agriculturally fertile areas of the world. So I guess you could say I was born with the best strawberries coursing through my veins, ut that would be a bit dramatic, no? A few years back, we held a blind taste test featuring Oregon vs. California strawberries. Several bowls held the red gems, covered so tasters could not see the differences. (Many of the California berries have white centers, whereas Oregon’s berries are red throughout). Five o f us took turns silently tasting and choos ing our favorites, carefully marking our votes 'and thoughts. Almost everyone at the table was rooting for Oregon, insisting they would be far superior. Alas, California’s strawberries won our taste test. There was much shouting— but then we all dug into some strawberry shortcake and it didn’t really matter. Strawber ries are delicious when they’re in season. Oregon vs. California? JUNE 3, 2011 25 % Q F f Featured Vendor **ro d u ctci R M fiH O M L ^ «20 NW St. Helena- Rd. T J Z ä .O R 97231 phone: (503)286-1291 • DAY O LD CHICKS • POULTRY SUPPLIES • • ORGANIC FEED • GARDENING SUPPLIES • • ORGANIC FERTILIZERS • BEDDING PLANTS • • HARDWARE • FENCING • PLUMBING • CISTUS NURSERY 1 t5 6 4 SW P acific Hwy, Tigard (503) 74 22711 NW G I LU HAN RD SAUVIE ISLAND, OR 97231 —— www.iiortlaiKHivdro.com 503.621.2233 www.cistus.com open daily 10am to 5pm 503.358.4687 vw. BotanicaFloralPDX. com
