Strawberry Farming: Grow Your Own Strawberries

By Biz Fairchild Reynolds
Published on June 1, 1998
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PHOTO: B. REYNOLDS
Everyone loves a good strawberry. Especially one you grow yourself!

Little cellophane packages of out-of-season, greenish-red,
sunken-skinned strawberries are selling at the grocery for
$2.79 per pound. I’m not exactly sure why they are selling.
In fact, even when strawberries are in season for a few
weeks early in the spring, the flavor of these shipped-in,
underripe commercial varieties is nothing to brag about.

While these sad excuses for strawberries are moldering in
the exotic food section next to prickly pear cactus leaves,
Carambola, and litchi berries, I am at home nibbling on a
tantalizing, bright-red, sun-ripened, lightly-sweetened,
partially-thawed, bowl of round little berries that went
from my berry patch to the garage freezer in a matter of
minutes–thus retaining perfect color, high nutrient
content, and flavor that makes you close your eyes in
ecstasy. Microwaved for a minute or two on high, then
broken apart in a bowl and spooned over vanilla ice cream,
or dribbled over hot shortcake biscuits, or merely tucked
in a cheek to slowly melt, releasing summer’s sun soaked
flavor–there aren’t many things that can top the taste
of home-grown strawberries. Strawberry farming is endlessly rewarding.

Now that I have finished my sales pitch, I have to admit
that to get to the “Let’s eat!” stage there is a bit of
preparation and work to be done–but the results
…the results.

Researching Strawberries

Looking through a magazine one day, I noticed an offer for
a now out-of-date strawberry catalog, and ordered it out of
curiosity. I’d been toying with the idea of starting a
backyard patch but had no idea how to start. When the
catalog arrived with dozens of listings of berry varieties,
I read each description carefully.

First, I eliminated those varieties whose claim to fame was
gigantic size or excellent shipping quality. The larger
berries weren’t always disease-resistant, and the
commercial varieties promised firm but less flavorful
results. Several kinds did well in the Midwest where I
farm, and many of those were praised for their freezing
quality.

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