When our children were growing up, I would pack everyone into the car and drive a few miles to our local strawberry farm. Some years we would go multiple times to ensure we had enough for immediate consumption and to make plenty of our favorite strawberry freezer jam, page 234 in our book, Eating Pure in a Processed Foods World®.
One year, in particular, stands out in my mind. The three kids and I had been picking strawberries for about a half an hour when the sky suddenly turned black and ominous looking. I was debating whether or not to pack up and leave, but we didn’t have many berries in our buckets. I figured we’d just pick faster, fill our pails and get home before it started raining. And, just like that, a bolt of lightning—with the loudest crack of thunder I have ever heard—hit the field very close by. Needless to say, we went screaming, crying and running to the car lickety-split, abandoning our pails of berries in the patch! Conversation around the dinner table that day centered around each child telling daddy of their near-death experience at the strawberry patch that morning. Quite the memory building adventure that day!
Little did I know back then what the future would hold for strawberries. We have since learned many strawberries consumed today are sprayed prior to harvest with a fungicide to prevent mold. To avoid these chemicals, check with your local grower to see if their strawberries have been treated with any harmful chemicals. For quick reference when purchasing berries in a grocery store, download the apps of the “Clean 15” and “Dirty Dozen” lists put out by the Environmental Working Group to see where strawberries fall on the list to assist you in your produce selection.
These days, I have my own small strawberry bed in one of my raised garden boxes. Strawberries are easy to grow and are one of the first berries ready for picking in early summer. We have recreated this Strawberry Pie recipe with pure ingredients to make a delicious gluten-free treat that everyone is sure to enjoy!