2025 marks the 100th volume of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services. To celebrate, we’re taking a journey back in time. We’re digging out some old papers, dusting off their pages and looking back at what has happened in agriculture in the last 99 years. Each month, we’ll share an article, recipe or other piece of content “From the Archives” of the Ag Review. We can’t wait to see what we find!
In our 2025 content series, #DiscoveringNCAgriculture, we’re highlighting 12 commodities grown, or raised, in our state. Strawberries are the focus for the month of March.
Today, North Carolina is one of the nation’s leading producers of strawberries. Fresh North Carolina strawberries can be found at local farmers markets and pick-your-own operations across the state.
For many years, the Agricultural Review featured a recipe column written by the department’s home economist titled Tar Heel Kitchen. A Tar Heel Kitchen column originally published in the June 1, 1983, issue of the Agricultural Review suggests consumers take care in handling and storing strawberries.
“They should be stored for a short period of time, five to seven days maximum if fresh from the field,” wrote then-NCDA Home Economist Cynthia Higgins. “After a few days in storage, the berries will lose color, shrivel and deteriorate in flavor.”
Here are some other storage tips: do not wash or hull your strawberries until you are ready to use them; cool the strawberries promptly after picking; and keep strawberries stored between 32 to 40 degrees.
While classic strawberry desserts, such as strawberry ice cream, strawberry shortcake, pies and sundaes have stood the test of time, this 1983 article shared a few lesser-known desserts where strawberries shine. Here they are:
Strawberry-Brownie Dessert
Ingredients:
– 1 cup flour
– ½ cup unsweetened cocoa
– ½ teaspoon salt
– 4 eggs
– 1½ cups sugar
– 1 cup butter or margarine, melted
– 1 teaspoon vanilla
– 2 pints North Carolina strawberries, rinsed, capped and sliced
– 2 cups sugar
– 1 small container whipped topping or 1½ cups heavy cream
Instructions:
Preheat oven to 350 degrees. Lightly grease two 8″ round cake pans. Sift together flour, cocoa and salt; set aside. In a medium bowl, slightly beat eggs; stir in 1½ cups sugar and butter until well blended. Blend in flour mixture and vanilla. Pour into pans and bake for 20 to 25 minutes. Cool on racks. While cake is baking, sprinkle sliced strawberries with ½ cup sugar. Let stand at room temperature. To assemble cake, place one layer on plate, top with half of the strawberries and half of the whipped topping. Add top layer and remainder of strawberries, juices and topping. Serve immediately.
Strawberry Pleasure
Ingredients:
– 19″ graham cracker crust
– 4 oz. cream cheese, softened
– ½ can sweetened condensed milk
– 2 tablespoons lemon juice
– 1½ oz. strawberry gelatin
– ½ cup boiling water
– 1 (10 oz.) package frozen strawberries
– Fresh strawberries, optional
Instructions:
Beat cream cheese in a bowl until soft and stir in milk until well blended. Mix in lemon juice and spread over crumbs. Dissolve gelatin in boiling water, stir in strawberries and pour over cream cheese mixture. Chill until firm. Serve topped with whipped cream and nuts, if desired.
Berried Bread
Ingredients:
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 3 teaspoons cinnamon
– 2 cups sugar
– 2 cups fresh, sliced strawberries
– 4 eggs, well beaten
– 1¼ cups oil
– 1 cup chopped pecans
Instructions:
Sift dry ingredients into a large bowl. Make a deep well in the center. Combine the remaining ingredients and pour into well. Stir just enough to dampen all ingredients. Pour into two large loaf pans. Bake in a 350-degree oven for 45 minutes to 1 hour.
Strawberry Spread
Ingredients:
– 8 oz. cream cheese, softened
– ½ pint strawberries, washed & capped
Instructions:
Beat cream cheese and strawberries until creamy. Chill overnight to develop flavor. Makes 2 cups. Use for sandwich filling, fruit salad topping or on fruit breads.
Here’s the full article:
