Strawberries Fresh from Farmers Market

Sweet, bright, juicy treat of late spring

Fresh ripe strawberries in containers.
 

When you go to the farmers market in late spring, you will probably find a sweet, bright red juicy treat. Strawberries. This versatile fruit can be used in many recipes, or simply washed and eaten.

Here are some ideas to use fresh strawberries:

  • Strawberries make a great addition to plain low-fat yogurt with a small drizzle of honey.
  • Add chopped strawberries to your cereal.
  • Strawberries are great added to a spinach salad. Watch this video for a “Raw Spinach Salad with Strawberries” recipe.

Extending the bounty

Strawberries are available in late spring and early summer, but you can enjoy them all year long by preserving them. Preserving Strawberries from our friends at Penn State Extension is a great place to start. It covers freezing and has a strawberry jam and strawberry rhubarb jelly recipe.

Featured Recipe

Slow Cooker Cinnamon Oats Cereal

Serves: 6   Serving size: 1 cup

Ingredients:

1 ½ cups steel cut oats

6 cups water

1 teaspoon cinnamon for oats

2 teaspoons vanilla extract

½ teaspoon salt (optional)

¼ teaspoon nutmeg

1 ½ cups non-fat plain yogurt

1 tablespoon maple syrup

½ teaspoon cinnamon for topping

1 ½ cups strawberries, chopped

Directions:

  1. Combine first six ingredients in a slow cooker.
  2. Cover and cook for 7-8 hours on low or overnight.
  3. In a medium bowl, mix yogurt, maple syrup, and ½ teaspoon cinnamon.
  4. Spoon oatmeal into bowls and top with yogurt and strawberries.

 



Author(s)

Shirley Clark
Administrative Assistant for Nutrition Connections, Youth & Family Resiliency, Bookkeeper
Phone: (603) 255-3556 ext. 801
Office: Cooperative Extension, Taylor Hall Rm 119, Durham, NH 03824