At the moment, in my mind, these bad boys take top spot at proving how shitty and dumbed down imported-out-of-season-food can be. Fresh strawberries from a plant that was actually bred to produce tasty strawberries, kick ass. If they were a wine, I’d score them 95+ while the crap-styrofoamy-immitation strawberries we get from abroad [no offense, cali-foilks, but the strawberries they ship here in the winter suck] would score down in the 55-75 range. The gap is that large. Perhaps the biggest gap in flavor intensity and quality between seasonal/local and imported/out-of-season that I can think of. If you can one-up me here, give ‘er.
As an aside. Most folks know wild strawberries rock, and their concentration of flavor is insane. Last year I yoinked a bunch of wild plants from a local field, and transplanted them in my garden. They are freaking out they’re so happy – with space, less competition, and water. They’re also producing teenie strawberry gems, and propagating like rabbits all over the ground – which is fine by me. Jury is still out on whether they are that much better in flavor to make up for their significantly smaller size. I’m gonna guess no. The tasty-bred-big-guys are truly awesome.