Gulp, I did (cough, cough).
And, yes, willingly so.
Let me explain: For years, I’ve heard various chefs rhapsodize about the sweetness of Harry’s Berries strawberries, grown by the Oxnard, CA farm that was founded in 1967 by Harry Iwamoto.
Last October when I happened to be in Southern California, I spied the Harry’s Berries stand at the Santa Monica farmers market. Of course, at that time of year, their strawberry crop was done. Even so, when the fresh berries are in season, the folks manning the stand advised to come early, as they typically sell out in the first hour. Holy moly!
I didn’t leave completely empty-handed, but contented myself with a jar of jam made from their strawberries. It was delicious, too, with a lovely floral sweetness to it.
Fast-forward to now, when I saw Harry’s Berries strawberries available for delivery via Good Eggs, I pounced. Even at $19.99 for a 1-pound clam shell.
The Gaviota strawberries are a non-commercial variety low in acid. When Harry’s Berries says they pick them at peak ripeness, they aren’t kidding. These berries are deep red through and through. There are no white shoulders or white-dominated interiors. They are not hard and crunchy like some others, but perfectly ripe with a just-yielding texture.
You eat these strawberries and you feel like you are basking in a real treat.
Will I be forking over that much for strawberries on a regular basis? Probably not. But every now and then, what a sweet reward to give yourself.