Strawberries are considered one of the healthiest fruits, not to mention they are also very delicious. They make a healthy snack, and are used in many recipes. Strawberries are packed with antioxidants, can lower blood pressure, protect your heart, and are fat-free and low in calories.
Local strawberries are at a peak right now, and are available at Turner and Sons Nursery and Produce. Brothers Lee-Allen and John Adam Turner have been perfecting the strawberry growing process for seven years, this year to be the best year ever.
"We started growing with a ¼ acre, and each year has been successful, but this year has been perfect," said Lee-Allen. “We planted 90,000 plants this year on almost 10 acres.”
It seems the perennials are fairly easy to grow, but success depends greatly on weather conditions. This year’s frost did not have a detrimental effect on the plants, and the early spring rains came at a good time.
“There was one night it was going to get pretty cold, and we decided not to cover the plants,” said John Adam. “We did a lot of praying that night, and this was the first year we had not used frost protection.”
The brothers and a slate of workers have harvested over 2,000 gallons of berries in two weeks, and are anticipating the plants to bear for another two weeks. They use Sweet Charlie and Chandler varieties, and the plants are replaced each year.
“We have found if we replace them each year we have healthier plants with larger production and higher quality berries,” said Lee-Allen.
Their plants are on a strawberry plastic culture system ensuring they get the appropriate amount of water, and they are happy to say they do not spray the plants at all.
They also grow acres of peaches, apples, tomatoes, squash, cucumbers and sweet corn. Fall brings fields of pumpkins and gourds for the boys to harvest.
Lee-Allen is a graduate of Tennessee Tech University, while John Adam is currently a student at TTU, and both boys have decided to continue working with their parents, Terri and John, in the family business.
The berries are available at the nursery office, Monday through Friday 7 a.m. – 4 p.m., located at 10647 Smithville Highway; at the local Farmers Market on Wednesday and Saturday; and at the Rutherford County Market.
Just a few recipes using strawberries follow:
Terri Turner’s Strawberry Pie
1 cup sugar
1 cup water
Large box strawberry Jell-o
1 cup clean, capped and cut strawberries
Uncooked deep dish pie crust
1/4 cup hot water and tablespoon corn starch melted in water
Cook pie crust.
Cook sugar, water and Jell-O until it boils and then add melted cornstarch, stir until thick.
Add strawberries to the cooked pie crust, and add the strawberry liquid.
Put in refrigerator overnight to let the pie set up.
Fresh Berry Slab Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 packages (8 ounce) cream cheese, softened
2/3 cup sugar
1 tablespoon milk
6 cups assorted fresh berries (sliced strawberries, blueberries, raspberries, blackberries)
1 cup strawberry glaze
Heat oven to 450 degrees, Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing onto corners. Fold extra crust even with edges of pan. Prick with fork. Crimp edges.
Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
In medium bowl, mix cream cheese, sugar and milk until smooth. Spread into crust-lined pan. Refrigerate about 1 hour or until set.
Gently mix berries and strawberry glaze. Spoon berry mixture on top of cream cheese-topped pie crust. Cover and refrigerate until serving.
Strawberry Muffins
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries
Preheat oven to 375 degrees. Oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
