According to local farmer’s it looks like a great season for strawberries. And Maine is fortunate to have a long growing season with the additional crop of the ever-bearing variety that yield berries well into the fall.
Glorious Maine strawberries
It’s surprising that more Maine farmers who cultivate strawberries don’t choose to grow the ever-bearing variety. One explanation is that the farmers need the time and wherewithal for other crops because strawberries need a lot of care. The season for this variety is after the initial crop of June-July berries. Beth’s Farm Market in Warren is one of the biggest growers; this is the place where you’re assured strawberries as late as the first frost.
Amongst the farmers who sell at the Portland farmers market, only a few raise the ever-bearing crop, notably Jodie (Alvin) Jordon of Alewives Brook Farm. He also grows the sparkle berry, which is a fabulous variety. They’re smaller, sweeter and a deep red. His haven’t come to market yet since they’re a late, slow grower. But when they do, try them and you’ll notice the taste difference. These are also the berries that are used in the farm’s terrific strawberry jam.
While Maxwell’s in Cape Elizabeth is the most well-known for its berries, you should also try those from nearby Jordans Farm on Wells Road. I bought them the other day and they’re sweet and juicy, with a deep red hue. Outside of Portland another great source is Fairwinds Farm, of Bowdoinham who sells at the Crystal Springs Market in Brunswick.
Serve the strawberry pie with a side of macerated berries
As for great recipes for strawberries, one of my favorites is one often called Strawberry Diner Pie. You’ll see various versions of this pie in cookbooks and articles on pie, but I think this one is plain and simple with an intense strawberry flavor profile.
Market Watch, Monument Square. Plenty of strawberries at the market this morning with many vendors in full supply. In fact, they said it’s been a fabulous season with crops bigger than ever. Prices vary: From $6 to $8.50 per quart; some are sprayed but most are treated before blossoming. New at the market is Fairwinds Farm who will be selling their prize strawberries in Portland for the next month.
Monument Square farmer’s market this morning
Ingredients
- 8- or 9-inch prebaked pie shell, cooled
- 1 quart strawberries, hulled
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- Whipped cream (about 1 cup cream)
Instructions
- Prepare about half of the quart container of strawberries by cutting the stems off so that they can stand straight up in the pie shell. Line the shell in concentric circles with the berries. You’ll need about 24 strawberries, depending on size. Select berries of fairly even size, saving the large or bruised ones to puree.
- With the remaining berries, put them in a blender and puree until fairly smooth. You should get 1 cup. Pour this into a medium size saucepan. Fill the same cup measure with water and pour into the blender. Whiz so that the sides get washed down with the water. Add to the berry mixture in the pot. Stir in the sugar and cornstarch, stirring with a whisk until thoroughly blended.
- Over medium-high heat, bring the mixture to a rapid boil, stirring constantly, and boil for about 15 to 20 seconds until the mixture is thick, smooth and shiny.
- Pour over the berries in the prebaked pie shell. Refrigerate, uncovered, for at least two hours. The mixture will congeal like gelatin. Whip the heavy cream until soft peaks; sweeten with sugar and vanilla extract to taste and beat for a few seconds to combine. Serve with a dollop of whipped cream on each slice.
