Local Strawberries

The sun is shining, the weather is warm and markets are gearing up for the season. As summer approaches, so does the highly anticipated Vancouver Island strawberry harvest.  For many, it’s difficult to imagine June and July without the delectable sweetness of Vancouver Island strawberries.

While imported varieties from places like California are available year-round, locals agree that strawberries grown on Vancouver Island are juicier and more flavourful than their American counterparts. The difference is easy to tell when biting into a fresh local strawberry on a hot summer day. In the off season, one remembers the juicy, mouth-watering flavour and begins counting down the days to strawberry season.  Not to worry, though – the first berries are just weeks away.

But what makes Island strawberries superior to seemingly similar varieties grown elsewhere? The secret, farmers say, is in the growing conditions. Farmers on the Saanich Peninsula credit the loamy soil (an even concentration of sand, silt and clay), and west-facing slopes that provide generous afternoon sun. Both of these conditions are ideal for strawberry growth. Our temperate climate also ensures that the plant doesn’t get too cold in the winter, which slows the growth rate in the spring. Summer temperatures remain relatively cool, which produces a firmer berry. Hot temperatures are often responsible for mushy, sloppy strawberries. Practise also makes perfect – farmers on Vancouver Island have been growing strawberries for decades, allowing them to produce the best product possible.

Local strawberries are generally smaller than imported ones and have a higher sugar content than imported varieties, which are picked for their appearance. This creates the intense flavour that Vancouver Islanders look forward to every summer and one of the reasons why we can’t wait to bite into the first bright red berry of the season.

Grown all over the Island but particularly on the Saanich Peninsula, these summer berries are usually available from June to October. After an unseasonably warm spring, however, growers are anticipating the first strawberries to be ready as early as May long weekend this year. In season, local strawberries can be found at markets, farm stands, or at U-Pick locations. Island strawberries are picked at the peak of their ripeness, maximizing flavour and nutritional value while decreasing the time that it takes for the fruit to reach your mouth. Often, local strawberries are sold within hours of picking, which is another factor that contributes to a better tasting product. It’s also one of the many reasons why locals say that Vancouver Island strawberries taste more like strawberries than from anywhere else.

Whether purchasing or picking, look for the ripest berries. Unripe strawberries only redden slightly after picked. As well, be sure to eat or freeze Island strawberries quickly. Left on the counter, they will develop mold quickly and won’t last much longer in the refrigerator.

The season is limited, so head to the nearest farm or market early to get your share of local strawberries, and eat lavishly. Little compares to the flavour of a fresh Vancouver Island strawberry.

By Candice Schultz

Originally published in EAT Magazine, May/June 2010