Even though my family has been farming organically for decades, I’m not a rabid proponent of organics. Sure, there are some fairly well documented health concerns with certain types of conventionally-grown crops (particularly the fragile-skinned items, such as berries, tomatoes, and lettuces), but the whole organic movement has become much more about marketing than anything else.
That said, if I have the choice between conventional strawberries and organic strawberries, I’m definitely choosing the organic berries. We grow some of the best around on our farm. One of the not-so-secret things about berries is that, even though you can be growing the same variety, all berries are not picked equal. What I mean is that the average strawberry you’re going to buy in the store has actually been picked a touch on the green side (even though it might look nice and red). That needs to happen so the berry can survive all those miles of transport. The problem is, you pick ’em green and they’re not going to have enough sugar in ’em.
We pick our berries ripe because we sell them right here. They don’t get transported anywhere except straight to the kitchens of our customers. Consequently, they are superbly sweet. Anyway, the photo is of one of my boys holding a handful of freshly picked strawberries. They honestly are full of sun and sugar.