I can’t think of a flavor that screams summer like fresh strawberries. They are naturally delicious, sweet, fiber-rich and packed with vitamins and antioxidants.
One cup of berries contains only 49 calories. Eight strawberries provide more vitamin C than an orange. Research shows vitamin C may provide protection against immune system deficiencies and cardiovascular disease. Strawberries have a low glycemic index. This means that strawberries should not lead to big spikes in blood sugar levels and are considered safe for people with diabetes.
I have fond memories of picking strawberries in my grandmother’s garden starting when I was a preschooler. It was one for the bowl and one for me. I don’t think Grandma minded my harvesting technique at all. Nowadays I get my strawberry fix at the farmers market.
When buying berries, choose those that are colorful, full-bodied, dry, glossy and have their green caps. Keep the caps on until you are ready to eat them. The most nutritious and tasty berries are those consumed soon after harvest because the sugar in berries soon converts to starch.
Do not wash berries before fresh storage; wet berries will deteriorate quickly. Place your unwashed berries on paper towels in a shallow container with a loose fitting lid. A tight lid will trap natural gasses that will accelerate ripening. A loosely wrapped plastic bag would work.
Store in the crisper drawer of the refrigerator for up to a week. Check them every few days and remove any moldy berries immediately.
If your family snacks from the fridge, remind them to rinse the berries before eating them.
The June full moon is called the Strawberry Moon because it signaled that it was time for harvest. When fresh local strawberries are plentiful I like to use them in shortcakes and other desserts, of course, but also in smoothies and salads.
I think Grandma would approve of the strawberry delicacies my grandchildren like to make with me. One of their favorites is a parfait with layers of yogurt, granola and strawberries. We have also made flavored water by adding a few sliced strawberries to the water jug in the fridge.
The next time they come to visit, I think I will ask them to help me make Chef Scotty’s Strawberry Spinach Salad.
Judi Seifert is a WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or follow our Facebook page “Canning and Preserving-WSU Clark County Extension” at https://www.facebook.com/WSUClarkCo.MFP
Strawberry Spinach Salad
Source: Chef Scotty. Yield: 6 servings
Dressing:
2 tablespoons Dijon mustarad
2 cloves garlic, minced
¼ cup balsamic vinegar
Salt and pepper to taste
Salad:
10 ounces baby spinach
1 pint strawberries, hulled and quartered
¼ sweet red onion, thinly sliced
½ cup toasted pecans
¼ cup diced Medjool dates
Whisk together dressing ingredients. Adjust seasoning and set aside.
Place washed spinach in a large salad bowl and add strawberries and onions. Drizzle dressing over salad and top with pecans and dates.
This salad is equally delicious with toasted walnuts or sliced almonds.
