Whether you eat them, freeze or bake them, farmers are pleading with Queenslanders to buy armfuls of strawberries to help counteract a massive glut of fruit.
Strawberries are currently cheap too early in the season because of an oversupply caused by lockdowns interstate, with Woolworths selling at $1 a punnet, Coles at $1.50 and Aldi at 99 cents.
At those prices, farmers are losing about 50 cents per punnet due to higher labour costs and a rise in the cost of packing from China — both a result of COVID.
With so much fruit pushing down prices, Queenslanders are being urged to stock up big time on strawberries to help soak up the excess and restore a fairer return to farmers.
The spring delights can be frozen to make smoothies and thick shakes, baked in desserts or simply enjoyed fresh as a healthy treat.
Queensland Strawberry Growers Association president Adrian Schultz said farmers had been so focussed on trying to find pickers ahead of the season that they were “blindsided” by the worse impact of the COVID lockdowns.
He said many farmers were losing so much money now they could not even afford to pick the fruit and would have to kill their plants.
“The irony of it is, I’m going to actually have to let some staff go next week because I’m going to have spray this crop out, I cannot afford to keep picking it and losing money,” he said.
“We weren’t expecting this because no-one had really thought about it.
“The biggest problem is the markets in Sydney and Victoria operating at about 50 per cent so the number of outlets we have to be able to sell strawberries is severely restricted.
“We’ve been so focussed on our labour issues this year that we’ve not taken into account fruit and vegie shops, cafes, cake shops, bakeries, dessert places, juice bars that would normally be buying aren’t, so we have this artificially built up supply of strawberries.”
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Mr Schultz said to make matters worse, the glut was happening at the beginning of the season before it peaked later in September which is when farmers were usually prepared for a couple of weeks of oversupply.
He said if consumers bought more fruit now to clear the glut this would help raise prices, but not excessively.
“Hopefully the prices could go up because 10 or 20 cents is a lot of money to the farmer, it could make a huge difference,” he said.
“We’re not talking about wanting $5 a punnet but 10 or 20 cents a punnet can make a huge difference to what’s happening on the farm.”
Mr Schultz said it was turning out to be a bumper season and berries “have never tasted better” because of excellent growing conditions.
“I encourage everyone to get out there and put another punnet in their basket, well, put another five punnets in their basket — they’re certainly cheap enough.”
If you’re a strawberry lover and want to do your part to help the local industry, here are a few recipes to get you inspired
Strawberry bliss balls
INGREDIENTS
200g Queensland strawberries, hulled
1 tablespoon strawberry syrup (optional)
1 cup desiccated coconut plus a little extra for rolling
¾ cup rolled oats
1 tablespoon nut butter
2 tablespoons coconut oil
Large pinch salt
1 tablespoon chia seeds or chopped toasted nuts
METHOD
- Place all of the ingredients into a food processor.
- Process until the mixture comes together.
- If the mix is too sticky add a little more desiccated coconut.
- Roll into balls and coat in coconut.
- Store in an airtight container in the fridge for 2-3 days.
Strawberry pound cake
INGREDIENTS
Cake
250g unsalted butter, softened
2 cups plain flour *
½ cup almond meal *
3 teaspoons baking powder
1 teaspoon salt
1 ½ cups raw caster sugar
1 lemon, finely grated zest & juice for glaze
125ml thick Greek yoghurt
5 large eggs
¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)
250g fresh Queensland strawberries, finely chopped
Glaze
1 cup sifted icing mixture
2-3 tablespoons liquid – try a mix of strawberry syrup, passionfruit and lemon juice
METHOD
- Preheat oven to 175 degrees C (fan-forced). Grease and line 1.5 litre loaf tin.
- Sift dry ingredients together, mixing to combine.
- Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.
- Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).
- Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.
- Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.
- To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cake.
Strawberry baked brie
INGREDIENTS
1 wheel of double brie
Baked strawberries
1 Tbs nuts/seeds, roughly chopped
nuts & herbs for garnish (optional)
INSTRUCTIONS
- Preheat oven to 180°C (350°F).
- Prepare the brie by shaving off the top of the white rind on one side. Position onto a tray lined with baking paper and bake for 10 minutes or until the brie is just soft.
- Arrange sliced baked strawberries & on top of the brie and return to the oven for a further 5 minutes.
- If desired sprinkle with herbs & nutes (eg. lemon thyme & toasted slivered almonds), a little extra balsamic & serve immediately.
BAKED STRAWBERRIES (MAKE AHEAD OF TIME)
2 punnets strawberries, hulled then halved
2 tablespoons caster sugar
1 tablespoon balsamic vinegar
1 tablespoon of lemon juice
INSTRUCTIONS
- Preheat oven to 200°C. Place the strawberries, sugar, lemon and vinegar in a bowl, toss well to combine. Place on cookie tray lined with baking paper, aligning in a single layer for even cooking.
- Roast the strawberries for 10 minutes or until just releasing their juices.
- Allow to cool then serve.
- Keeps for 2 chilled days and can also be served with croissants, ice-cream
