Berry delicious

Florida strawberries have sweet legacy

BY DANIELLE ROSE

There’s nothing like a fresh, sun-ripened Florida strawberry. Their vibrant red color, sweet and juicy flavor, and perfectly balanced acidity have made these berries world famous. Spring is peak season, and you can find them piled high at roadside stands, farmer’s markets and grocery stores. If you want the ultimate treat, you can even pick your own.

Florida farmers grow 12,000 acres of strawberries and generate more than $300 million from the crop each year. The state's subtropical climate and sandy, well-draining soil make it an ideal environment for growing strawberries through the winter months when they’re scarce in the rest of the country. The majority of Florida’s strawberry crop is harvested in the region surrounding Plant City, which is called “the winter strawberry capital of the world.” It’s not so far north that it experiences many freezes, and not so far south that the fall weather is too hot for planting. It’s considered the “sweet spot” of the strawberry industry. 

Plant City was named for Henry B. Plant, a railroad pioneer who did for Central and West Florida what Henry Flagler did for Florida's East Coast. While strawberries had been grown in various parts of Florida for years, it wasn’t until the early 1900s that Plant City became the focal point for strawberry farming. Just as farmers started dedicating more land to strawberries, Plant’s railroad network made it faster and easier to transport goods — including highly perishable produce — to markets across the country. 

Modern strawberry farming in Florida continues to thrive, thanks to farmers’ collaboration with the University of Florida Institute of Food and Agricultural Sciences, which dates back to the 1950s. Over the years, researchers have developed many highly specific Florida strawberry varieties. They’ve bred them to be resistant to disease and perfectly suited for the regions’s climate and soil — all without sacrificing flavor. Florida farmers have been able to meet the country’s ever-growing demand for strawberries thanks to these and other advancements in agriculture, while building upon the same foundation that was essential to success in the early days: fertile soil, a mild climate and an efficient transportation system.

Plant City’s strawberry fields are a sight to behold. Row after row of lush, green plants are loaded with ripe, red strawberries, offering a picturesque landscape that attracts thousands to the area. Many farms allow visitors to pick their own berries, buy a flat or enjoy freshly made strawberry treats. The annual Florida Strawberry Festival dates back to 1930 and has been running continuously since then, except for a break during World War II. The event celebrates the harvest season with everything from strawberry shortcake to live entertainment and rides. There’s even a field of strawberries grown right in the middle of the park to teach visitors about the hardworking people who produce the best berries in the business. This year’s Florida Strawberry Festival runs Feb. 27-March 9 in Plant City.

A basket of fresh strawberries is irresistible on its own, but the berries are also divine in a variety of dishes, from classic shortcake and jam to savory salads and salsas. My latest favorite is a strawberry ricotta tart. It is a simple, elegant dessert with a buttery crust, a smooth, lemony ricotta filling, and of course, a pile of freshly sliced strawberries on top. It’s a recipe to celebrate the season, honor the Florida strawberry tradition and make the most of this delicious fruit.

Strawberry RicottaTart

Tart Shell:

6 tablespoons unsalted butter, cubed, at room temperature

1/4 cup sugar

1 large egg yolk

1 cup flour

1/8 teaspoon salt

Filling:

2 cups [16 ounces] whole milk ricotta 

2/3 cup confectioners’ sugar

2 teaspoons vanilla extract 

1 teaspoon grated lemon zest

Topping:

1 pound strawberries, thinly sliced 

2 tablespoons honey 

1 teaspoon lemon juice

Directions

Make the tart dough by mixing the butter and sugar in a bowl until creamy and smooth. Stir in the egg yolk until evenly combined. Mix in the flour and salt just until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't over-mix it. 

Shape the dough into a disk and place in the center of a 9-inch tart pan or pie plate. Press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate for at least one hour. 

Preheat the oven to 350 degrees. Use a fork to poke holes all over the chilled tart shell. Tuck a sheet of aluminum foil into the shell, overlapping the sides, and fill with pie weights [or dried beans or rice]. Bake for 20 minutes. Carefully remove the pie weights and bake for another 5 minutes, or until it begins to turn golden brown. Remove from the oven and allow it to cool completely at room temperature. 

Mix the ricotta with confectioners’ sugar, vanilla and lemon zest in a bowl. Spread evenly in the cooled crust. Arrange strawberries on top [add a strawberry rose in the center if you like]. Combine the honey and lemon juice in a small bowl and brush over the berries. Chill until ready to serve.