Several years ago, I learned a secret. It’s a secret many chefs in the farm-to-table movement, organic farmers, and home gardeners know. And, it’s the polar opposite of the produce section of the grocery store with food flown in from all over the world or that food-like substance in a package labeled “strawberry flavored”. Here it goes- when local strawberries (or any fruit, veggie, or herb) are ripe and abundant, eat them. They are at their peak of flavor, nutrition, and are the least expensive they will be all year. Strawberries are “in season” locally for only a few weeks so eat them while they are here!
Strawberries are highly versatile and can be used in tons of different recipes. Not to mention, 1 cup of strawberries is only 49 calories but packs a powerful nutritional punch. They are a good source of folate and potassium and a very good source of vitamin C, manganese, and dietary fiber. Now that is real food nutrition at its finest! In case you’re looking for something to do with the strawberries you brought home from the Strawberry Festival, farmers’ market, CSA share, or local produce section in the grocery store. . . here are 10 super delicious and quick and simple recipes. So go ahead, enjoy some strawberries!
10 Strawberry Recipes (all gluten free, almost all dairy free):
- Strawberry Coconut Ice Cream
- Berry Frozen Yogurt (not dairy free)
- Strawberry Shortcake
- Raw Strawberry Sauce on Oatmeal Pancakes
- Fresh Fruit Skewers with Strawberries
What is your favorite way to use fresh local strawberries? Go ahead, leave a comment below!