Ray and Emily Tidwell, well-known for their strawberry fields in Rhea County, didn't start out growing the ruby-red gems of spring. They farmed soybeans instead. But an intervention by then-Rhea County Extension Agent Harold Robbins took them in a new direction.
"He kept encouraging us to try a few acres of you-pick strawberries," Emily says, adding a historical footnote: "Until the mid-1940s, Rhea County had been a major producer, shipping rail cars of fresh and frozen berries to distribution centers in Cincinnati."
So the Tidwells gave it a shot, planting three acres of strawberries and inviting folks to come and pick. By the mid-1990s, the berries became so popular and the crowds so thick, the Tidwells gave their customers a gift: prepicked strawberries sold in a stand opposite their field.
"I don't think Ray or I realized just how popular the berries would be," Emily says.
Anne BralyDrive by any morning during strawberry season before the stand opens and you'll see a line of cars waiting. When the stand opens, in what seems like just a matter of minutes, the cars are gone, the berries are sold and the stand sits empty. Almost like nothing ever happened. The next morning, it starts all over again.
The Tidwells now farm 16 acres of strawberries and, though, they live in a home surrounded by the berry fields, Emily says her husband never tires of "grazing" on the berries right outside their door. She, on the other hand, can go days without eating one.
"Perhaps because I see and smell them all day long, I think I've eaten them," she says. But when she does, she has a few favorite ways to enjoy them.
"There's not much time for cooking during the season, but I do freeze whole berries -- washed and drained before capping -- to make frozen daiquiris by blending in a blender a small can of frozen limeade, then fill the limeade can with rum or vodka, a tablespoon or two of sugar and the frozen berries. It's really refreshing!"
And then there are two ideas that are even simpler:
* Dip fresh berries in yogurt or sour cream, then dust them with brown sugar.
* Or sandwich a berry between two vanilla wafers. Emily calls this the "famous Tidwell Berry Farm's 'Shed Shortcake.' It's oh so messy, but oh so good."
The berry stand is located along Highway 27, 17 miles north of Dayton, Tenn., and four miles south of Spring City. For daily updates on how the season is going and when berries are available, call 423-365-9300.
If you want to pick your own berries -- keep in mind that, because of all the recent rain, strawberry season has been somewhat delayed this year, according to the Tennessee Department of Agriculture -- here are a couple of places to pick your fill. Call ahead for hours and availability.
* Strawberry Knob Farms, 3250 New Highway 68, Madisonville, Tenn. Phone: 423-836-1133. mark@StrawberryKnobFarms.com.
* T&J Farms, 570 Fagin Road, Madisonville, Tenn. Phone: 828-450-4388. tjfarms2012@yahoo.com.
And when you get home, here's another delicious idea.
Strawberry Chiffon Pie
1/3 cup whipping cream (see note)
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 cup sugar, divided
1 1/2 cups fresh strawberries, crushed
1/4 teaspoon salt
2 egg whites, stiffly beaten
1 (9-inch) graham cracker or shortbread cookie crust
Whip cream and set aside. Soak gelatin in cold water. Add boiling water and stir till dissolved. Stir in 3/4 cup sugar, berries and salt. Stir until mixture starts to thicken, then fold in whipped cream.
Combine egg whites with 1/4 cup sugar, then fold into strawberry mixture. Pour into prepared crust and chill till set. Garnish with additional whipped cream and strawberries if desired.
Note: Prepared whipped topping may be used, but for the best flavor, use whipping cream or heavy cream and whip it yourself.
Contact Anne Braly at abraly@timesfreepress.com.