There’s something you should know. I’ve never liked strawberries. Or at least, I never thought I liked strawberries. Until I moved to Washington and had a real strawberry – fresh out of the field and red all the way through – I always steered clear of them in the grocery store and the farmer’s markets. Then I had the opportunity to go to Thulen Farm in Skagit Valley and my eyes were opened. These local northwest berries aren’t even in the same category as those fruits that have been mascaraing as strawberries all these years.
Did you know there are different varieties of strawberries? I didn’t. Now I know that the ideal berry, the golden ticket of the strawberry world is the Shuksan. That they’re difficult to grow, with a short season (just under three weeks) and an even shorter shelf life (only 24 hours), is part of the allure of this naturally sweet, perfect berry. If you haven’t tried them yet, do yourself a favor and head down to an Anthony’s restaurant. Order the strawberry shortcake and close your eyes. You’ll definitely be a convert…and maybe an addict, but I’ll gladly take the credit for your new found obsession.
*Full disclosure: Anthony’s has given me the opportunity to promote their strawberries but rest assured that it’s not influencing this review. Because of the gluten, I can’t eat the shortcake but the berries and whipped cream alone were enough to win me over. I’d have told you about these berries, happily, on my own.
Photo credit: Jon Rowley