When you cut into an Atlas Farm's early-season, organic strawberry you find a fully ripe, fully red fruit, bursting with flavor.
I was curious about how Sara and Gideon Porth had managed to deliver so much flavor so early in the season.
The first clue was on the sign. It said the berries were "grown directly in the earth under an unheated greenhouse."
I contacted Sara to learn more. She explained, "This is the first time we've tried this and we really like this method. We can get them earlier, better protect the plants from rain and cold and the fruit quality seems to be good. Healthier plants make better tasting fruit!"
Greenhouses can produce delicious fruit
Often, consumers react negatively to food grown in greenhouses. Sara thinks it's because much of the greenhouse produce we've had in the past was picked unripe.
She says, "When done well, greenhouse production can produce very tasty fruits. The strawberries are really field grown- they are directly in the soil just like everything else we grow, but there is a frame of plastic over them (often called a high tunnel) for added warmth and protection. We roll the sides up and down depending on the weather."
As you can see from this cut berry, Atlas workers picked the fruit fully-ripe and delivered it to their stand at the Copley Square Farmers' Market with care.
We splurged and bought two pints yesterday. I did managed to save a few berries for breakfast this morning. But, most of them became a special treat for dessert last night.
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"Eat Where You Live" will help you be a locavore even in New England.
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(Photo credit: ©2009 Penny Cherubino)
