A tad more than 404 years ago, Captain John Smith and his crew came ashore at present-day Cape Henry at the north end of Virginia Beach, beginning permanent English settlement of the New World. On April 26, 1607, they began to explore the land, finding many wonderful things to eat, including strawberries.
In writings from historian George Percy, who was with Smith during his travels, he notes exploring the area around the Lynnhaven River:
“Going a little further we came into a plat of ground full of fine and beautifull Strawberries, foure times bigger and better than ours in England.”
Berries grew wild in Virginia Beach, and throughout the region; the area in Hampton known today as Strawberry Banks was noted in 1619 by John Smith for the abundance of the fruit there. Later, strawberries would be cultivated, and plants shipped to England where their flavor was prized. The Virginia strawberry, or Fragaria virginiana, was one of two species of the fruit that were hybridized to create the domestic garden strawberry.
Today, Chandler is the most popular variety grown in Virginia Beach, with Sweet Charlie being another favorite. Camarosa strawberries are also grown in the city. The berries are planted in late September, with harvest coming in May.
Because of mild climates and productive soils, the city is the largest strawberry producing county/city in Virginia, with annual crop values ranging from $750,000 to $1 million. And, because of the Virginia Beach’s affinity with the strawberry (a depiction of it is even on the city seal), the fruit is celebrated Memorial Day weekend annually at the Pungo Strawberry Festival. The event started in 1983, and draws an estimated 120,000 folks for a parade, music, a carnival, pie-eating contest, strawberry bake-off and other festivities.
Want to know where to grab some strawberries in Virginia Beach while they are in season? Want to know how to pick them, how to select them, and how to store them? How about a great Macerated Strawberries recipe? Then scroll down for a berry-good berry guide:
Virginia Beach Strawberry Producers – U-Pick/Pre-Pick
BayBreeze Farm, Pre-Pick Only, 1076 Sandbridge Rd., 757-721-3288
Brookdale Farm, 2060 Vaughn Rd., 757-721-0558
Cindy’s Produce, Pre-Pick Only, 2385 Harpers Rd., 757-427-2346
Cromwell Farm, 3116 New Bridge Rd., 757-721-6226
Cullipher Farm Market, 1444 Princess Anne Rd., 757-721-7456
Flanagan Farm, Princess Anne Rd. at N. Muddy Creek Rd., 757-426-5585
The Flip Flop Farmer, 3244 New Bridge Rd., 757-426-9908
Henley Farm, 3513 Charity Neck Rd., 757-426-7501
Henley Farm Market, Princess Anne Rd. at Indian River Rd., 757-426-6869
Salem Berry Farm, 1763 Salem Rd., 757-818-3156
Vaughn Farms Produce, 1258 Princess Anne Rd., 757-615-4888/ 757-426-6423
Source: www.vbgov.com/agriculture
Strawberry Tips
Take Five: Essential Berry U-Pick Shopping Tips
1. Call first to make sure that the farm/farm market/farm stand is open and that the produce you are looking for is available. Especially with smaller operations, many factors can affect hours/days of operation and crop offerings.
2. Find out if containers are provided, or if you need to bring your own.
3. Dress appropriately; bring an umbrella in rain or shine. Wear comfortable shoes and light, loose-fitting clothing as well as a brimmed hat. Also bring sunscreen.
4. Bring water with you to remain hydrated.
5. Arrive early to avoid a field being picked-clean by the time you get there.
Take Five: Essential Berry Picking Tips
1. Berries picked on cooler days or overcast days don’t bruise as easily. If it is going to be a warm, sunny day, try to pick as early as possible in the morning.
2. Only pick berries that are fully ripe, red and plump – but help the farmer by removing any berries that may be rotten or otherwise be damaged and placing them just off the path.
3. Hold the berry you are picking in the palm of your hand and pinch on the stem just above the cap with your thumbnail and forefinger and slightly turn and pull.
4. Don’t throw your berries in the container or they will bruise; place them in carefully. Likewise, don’t overfill the containers.
5. When a few containers fill, place them either under shade, in the car trunk or in the car floorboard to avoid them being in direct sun.
Take Five: Essential Berry Storage Tips
1. Do not wash berries until you are ready to use them; this will help prevent rot.
2. If you are not going to use berries right away, remove any damaged/rotting fruit and store the in several small containers to prevent overcrowding and refrigerate covered loosely with paper or cloth towels.
3. If you need to prep berries for use within a day or so, wash gently under cool running water and place on paper towels to dry. Cut off the caps and store in a loosely packed bowl in the refrigerator covered loosely with paper or cloth towels.
4. If you need to store berries for a longer term, freeze them. To freeze so that berries retain their shape, wash gently under cool running water and place on paper towels to drain then before freezing pat dry. Do not freeze too many berries at once or it will overtax the freezer; place berries on a lipped baking sheet evenly space and, once frozen, transfer to airtight freezer bags or containers. Continue until all berries are frozen.
5. You can freeze berries in bulk by washing them gently under cool running water and place on paper towels to dry. Cut off the caps and slice or crush the fruit and place in a bowl. Add sugar to taste, stir to incorporate and transfer to airtight freezer bags or containers.
Recipe: Macerated Strawberries
This recipe, which combines sweetness from sugar, acidity from balsamic vinegar, and green flavors from mint, extracts wonderful flavor profiles in the berries, and makes a great ingredient to scoop over ice cream, pound cake, a cream biscuit, waffles, pancakes, as a filling for crepes, or served in a bowl topped with whipped cream and a butter cookie on the side.
Ingredients:
2 pounds strawberries, capped and cut into quarters
1 tablespoon sugar
2 teaspoons balsamic vinegar
8 fresh mint leaves, finely chopped
Method:
Place berries in a large bowl and add sugar and balsamic vinegar. Gently toss the berries to coat, cover, and refrigerate at least a half-hour. Before service, add the chopped mint leaves and gently toss. Makes about 4 cups.
For best results, use aged Modena or other premium balsamic vinegar.
Patrick Evans-Hylton, a Johnson & Wales University trained chef, is an award-winning Hampton Roads-based food writer and educator and author of seven books, including the upcoming Dishing Up Virginia, an examination of the food and foodways of the state through recipes, travel and history. Read more of his adventures in food at www.PatrickEvansHylton.com.