We’re really excited about the local, organic strawberries. At a recent meeting, I brought one package each of the local and California varieties to compare. The differences were immediately noticeable, and sparked some thoughtful conversation.
Price
The local strawberries are more expensive. The reasons why are complex, and I don’t claim to know them all. It’s likely a combination of factors. California strawberries are grown on a much larger scale, with more automation and lower labor costs. They also benefit from cheaper transportation via fossil fuels.
Perhaps the biggest factor is supply. There’s a limited amount of local organic strawberries grown in New England, and growing them organically here is both risky and difficult. Strawberries are especially vulnerable to insects and moisture, and organic-certified methods don’t always offer reliable protection. At local farmers markets, you’ll notice that most farmers can easily sell their strawberries whether or not they’re organic. With such high demand and low supply, many farmers have little incentive to take the added risk of growing certified organic strawberries.
Texture
There’s a definite texture difference. The California strawberries are meatier—likely bred to survive long trips across the country. They’re not bad, just different. The local berries are a bit softer and more delicate, which adds to their charm and freshness.
Flavor
The California strawberries this week were very sweet—almost sugary. By contrast, the local ones had a more complex, nuanced flavor. Slightly tart, but rich and vibrant. Most of the group I was with actually preferred the taste of the local berries, saying they tasted “more like strawberries.”
Given the enthusiasm we’ve seen for local organic strawberries, I’m confident we’ll have even more available next year. I plan to work closely with our grower network and try to secure more ahead of time—so stay tuned!
