It’s much healthier to eat “in-season,” and right now is strawberry season! After picking all those flats of strawberries, here are some ideas of how to prepare them! Check out the strawberry fields at Crossnore School & Children’s Home (formerly The Children’s Home) in Winston-Salem for pre-picked and you-pick options!
Easy Strawberry Jam (no-pectin recipe)
This jam is great drizzled onto Greek yogurt and on French bread toast with cream cheese.
- 16 oz. of strawberries, hulled and coarsely chopped
- ¾ cup of sugar
- 2 Tbsp. lemon juice
- In a saucepan over medium heat, mix strawberries, lemon juice and sugar, stirring until the sugar is dissolved.
- Increase heat to medium-high and bring to a rolling boil.
- Stir frequently while the mixture is boiling, mashing strawberries as you stir until bubbles cover the mixture and jam is thickened (around 10 minutes).
- Transfer jam to jars and let cool to room temperature.
- Seal jars and store in refrigerator up to 10 days (or freeze it).
Makes about 1 ¾ cups.
Strawberry Frozen Yogurt – Serves 4
- 4 cups of strawberries, frozen and coarsely chopped
- 3 Tbsp. honey
- ½ cup plain Greek yogurt
- 1 Tbsp. lime juice
- Place all ingredients into a blender and blend until smooth.
- Pour into a container with a lid and freeze.
Note: You may substitute fresh strawberries for frozen ones, just add more liquid while blending and increase the freezing time.
- 1 pint of fresh strawberries, diced
- ¾ cup cilantro, chopped
- 1 jalapeño, seeded and diced
- 1 lime, juiced
- ½ red onion, diced
- ¼ tsp. salt, or to taste
- ¼ tsp. pepper, or to taste
- Place all ingredients into a bowl and carefully mix together.
- Serve with white “lime” corn chips or blue corn chips.
- 2 Limes (juice)
- 1 Lemon (juice)
- 1 Jalapeño
- 1 Red onion
- ½ Cup Greek yogurt, plain