Finally, it’s spring.

The official turn of the seasons took place in March, but it’s never really feels like spring until local strawberries arrive. Cold weather delayed the harvest season; now, boxes of red berries are starting to grace farmers markets and farm stands.

It’s still cool, so don’t expect all the stands and stores to have them right now. Warmer weather over the next couple of weeks should usher in a wave of strawberries.

There’s the Chandler, a juicy, sweet variety that’s the traditional favorite in the central San Joaquin Valley. And the Albion, with large, firm berries and lots of sweetness.

Other varieties are the Camarosa and Seascape. Conventional wisdom says they’re not as sweet, but “we’re talking about minute differences,” says Richard Molinar, a farm adviser for the University of California Cooperative Extension.

As the temperature warms to about 80 degrees, strawberries hit their peak — and it’s harder to tell the difference in the varieties’ flavors.

Since the temperatures aren’t there yet, you may not want to eat all of those strawberries unadorned. Puree some for the strawberry limeade from Limón restaurant, near Hooters at El Paso and Blackstone Avenues.

Or turn them into freezer jam, as denesse Willey of T&D Willey Farms in Madera does. (Follow the directions exactly on the pectin packages, she says.)

Here’s your annual list of Fresno County farms that sell strawberries, along with some tips for selecting and storing them.

If you know of more strawberry stands, send an e-mail with their locations to jobra@fresnobee.com. The Bee will keep the map at fresno bee.com up to date.

Organic vs. conventional

Some folks insist on buying organic strawberries because the Environmental Working Group calls strawberries part of “the dirty dozen,” the 12 fruits and vegetables with the highest levels of pesticide residues. The nonprofit updated its list by studying 87,000 pesticide tests from the U.S. Department of Agriculture and U.S. Food and Drug Administration.

But before you swear off local berries, consider the central San Joaquin Valley’s dry climate, which results in fewer pests than at the coast, Molinar says.

“We just don’t have the pest pressure that the coastal berries do,” he says. “They must spray eight to 10 times, while our farmers might spray one time.”

For those who still prefer organic strawberries, the Valley has several sources:

T&D Willey Farms of Madera plans to sell organic strawberries at Kristina’s Natural Ranch Market at Barstow Avenue and First Street and The Market at Herndon and West avenues. T&D Willey also will include strawberries in its community-supported agriculture program, which sells produce directly from the farm to customers. The harvest isn’t quite ready, so call The Market at (559) 432-3306 and Kristina’s at (559) 224-2222 after a couple of weeks.

Bruno Luconi of the Mokichi Okada Association Oasis Garden in Clovis expects to start harvesting strawberries in the next couple of weeks. He’ll sell organic strawberries on Wednesday mornings at the Kaiser Permanente Fresno farmers market, 7300 N. Fresno St. For more information, call (559) 355-1894.

And Wilgenburg Greenhouses is selling organic strawberries until May 1 at its farm store, 6761 Ave. 416, Dinuba. Hours are Mondays-Fridays 8 a.m.-5 p.m.and Saturdays 8 a.m.-2 p.m. Call (559) 591-0352 for more information.

How to store them

To store berries whole, remove them from the plastic wire baskets and follow this great tip from Emily Green in the Los Angeles Times: Place a layer of paper towels at the bottom of an airtight container. Add a layer of unwashed strawberries. Repeat alternating layers of berries and paper towels until the container is full. Cover with one more layer of paper towels, then seal and store in the refrigerator.