I plucked these mini-strawberries from our local CSA a couple of days ago. They are minuscule but packed with flavor. I was surprised they were so good, considereing the Hudson Valley has been hit by rain almost non-stop.
It also made me think about the fact that when it comes to strawberries, and most fruit, the uglier and less uniform it is, the better it will be. That has to do with the fruit being grown naturally (organically, if you want), no growth hormones to make them look gargantuan like those specimens we get from Chile in December, no pesticides and nothing but good care from the farmer.
At first I thought these were fraises de bois, but they aren't, they are just small, but delicious none the less.
Come to think of it, I have never had a good fraise de bois. They have always been tart and flavorless. They are just pretty and they adorn desserts well, just like the mint sprig does. Does anyone use that anymore?
And yes, that is an albino strawberry (is that PC?, albino?). Fully ripe, just really white.
I am in Portland, Oregon now for the week. I plan on taking a look at Pearl Bakery, Little t American Baker, and Grand Central Bakery. Next week I will be in Colorado. So I don't know if I will be posting daily. But I will post as often as I can. If you care to know.