Appalachian Food

It’s Strawberry Season

Strawberries in a bowl

It’s strawberry season and we’ve been enjoying the red bounty that’s only worth eating this time of the year if you ask me.

Strawberries in Brasstown aren’t exactly ripe yet, at least Granny’s aren’t. But our local produce stand, Peachtree Produce, trucks them in from farther south. The strawberries are so good this year! But I think I say that every year.

If you’ve got some fresh strawberries coming your way here’s a few recipes for you to try out…if you don’t gobble them up all at once 🙂

Favorite Strawberry Recipes


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Come cook with me!

Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley

Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.

Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.

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  • Reply
    May 9, 2019 at 1:42 pm

    We love strawberries. My grandson will fight you over them. I love strawberry shortcake.

  • Reply
    May 6, 2019 at 11:02 am

    The local strawberries in Richmond, Virginia are ready until late May. They are a soft strawberry, so they don’t keep well. Some of these trucked in berries have no flavor. All the sugar in the world won’t help.

  • Reply
    Ed Ammons
    May 6, 2019 at 9:10 am

    I’m not a big fan of strawberries! BUT, cap ’em, wash ’em, cover ’em in sugar in a bowl and leave ’em ’til the next day and I’ll fight you for ’em. Not the berries themselves, you can have them, but that sumptuous pink liquid that’s left. Pour that over broken up biscuits and you’ve got a feast for the gods. The only thing better than a bowl of that is a another bowl.

  • Reply
    May 6, 2019 at 8:51 am

    I love strawberries too. We used to grow rhubarb but now I just buy it at the store. I picked some up Saturday with a big box of strawberries. Washed them and cut them up yesterday, added 1 cup of sugar, 4 T of flour, and 1/2 tsp of lemon. Melted 3 T of butter in a saucepan, added the rhubarb and let it simmer for 4 min, added the strawberries for another 3 min and poured them in on a pie dough, put my top on, and it was ready to bake. My husband and son love this pie.

  • Reply
    May 6, 2019 at 8:44 am

    Kroger had two pounds of California strawberries on sale for $1.99 last week. I bought two trays, two to throw out. They are tasteless, yet sour as whiz and snow white inside. After I washed them, I put them in gallon zippered bags, sprinkled sugar on them and stored them overnight to see if that would help. I’m craving real strawberries, but none can be found around here.

  • Reply
    Ron Stephens
    May 6, 2019 at 8:13 am

    Your report makes 3 I have heard; Jaemor’s at Lula, Ga; Mountain View in Chuckey, Tn and now Peachtree. Strawberries are my wife’s favorite. I will share the recipes with her.

    I only recently learned that there are three kinds of strawberries when it comes to fruiting. Fortunately, before I knew I bought the right kind of plants, the Everbearing. They fruit three times a year. And they have the cutest red flowers.

  • Reply
    Bill Burnett
    May 6, 2019 at 7:26 am

    The cultivated Strawberries are good but cannot hold a light when it comes to the flavor of the wild berries we used to spend hours picking when I was a kid. The whole family would pick gallons of these smaller berries which would turn into Shortcake, pies and preserves which were wonderful.

  • Reply
    Ed Karshner
    May 6, 2019 at 7:24 am

    I agree! This is the best time for strawberries, or at least getting close. There’s a lady just outside of town who grows a big garden of them and sells them out her front door. They are the best.

    She has rhubarb this year, too. I’m hoping Kim puts up a lot of jam as soon as school is out!

  • Reply
    Miss Cindy
    May 6, 2019 at 7:12 am

    I love strawberries! My favorite way to eat them is washed and capped. I used to make things with them but now I don’t bother, I just eat them from the bucket…as fast as I can cause their season does not last long!
    I do recall that they are great with rhubarb for pie or jam!

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