This year fresh strawberries are positively delicious. If you haven’t eaten any yet, what are you waiting for? Go get some now!

Strawberries are one of the fruits you should defintely buy organic. According to some reports, strawberries in California are treated with more than 300 pounds of pesticides an acre. As a comparison, conventional farming currently uses about 25 pounds of pesticides an acre. Strawberries have been found to have the highest level of hormone-affecting pesticides, including benomyl, vinclozolin, and endosulfan. Not surprisingly there tends to be more chemical residue in strawberries than in most fruits and vegetables. Chemicals are even used to enhance the color of strawberries as well as to preserve them. One day “conventionally grown” will be organic, but until then, make sure you are choosing wisely.

My favorite thing to do with strawberries is to slice them, sprinkle them with sugar and to serve them with crepes and plain yogurt. It makes a terrific breakfast.

Here’s my recipe for crepes:

Basic Crepes

2 large eggs (or 1/2 cup of egg replacement product)
1 teaspoon sugar
1/2 cup flour
1 pinch salt
1 cup milk (any kind is fine including nonfat)
1 teaspoon oil

Throw all the ingredients into the blender and blend away! The batter only needs to rest 15 minutes or so (to reduce bubbles) then heat a non-stick crepe pan over medium heat and spray lightly with cooking oil. Ladle approximately two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done.

Strawberries & Crepes 9 April,2008Amy Sherman

  • shuna fish lydon

    Hello Amy,

    Having recently written about strawberries, it’s great to see you encouraging people to buy pesticide-free fruit. I would agree that these fruits taste far better than their chemical laden counterparts.

    But I was wondering if you could name your source on these two sentences, “Chemicals are even used to enhance the color of strawberries as well as to preserve them. One day “conventionally grown” will be organic, but until then, make sure you are choosing wisely.”

    When I wrote my piece for the spring issue of Edible San Francisco recently, I wanted to make these points as well but I could not find specific information. Thank you!

  • Amy Sherman

    The point about organic becoming conventional is my own opinion, but I got the idea from the humane treatment of animals movement that talks about going “beyond organic”.

    In regards to enhancing the color of strabwberries, here are two references:

    “The enhanced red color of strawberries comes from the fungicide captan, a probable human carcinogen that can irritate skin and eyes, and is highly toxic to fish.”


Amy Sherman

Amy Sherman began blogging in 2003, because all her
friends and family were constantly asking her where
and what to eat. Three months after it launched,
Forbes chose her blog, Cooking with Amy, as one of the
top five best food blogs, praising her writing as
“smart, cozy and witty”. Since then her blog has been
featured and recipes reprinted in many newspapers and
magazines in the U.S. and the world.

In addition to regularly updating her blog, Amy is a
guest contributor to the blog, and
Contributing Editor of Glam Dish. She also writes
restaurant reviews for SF Station.

Her focus on Bay Area Bites is primarily cookbook
reviews along with some interviews and current events.

Amy is a recipe developer and freelance food writer.
She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.

She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.

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