Fresh strawberries welcome summer Berry good

BETH Stefura

Ohio State University Extension Educator

Local fresh straw- berries are here in the Mahoning Valley! This delicious fruit annually ushers in summer with its grand entrance.

Eating locally in season provides the assurance that the berries are picked fully ripe and will get to the consumer within a day.

Choose plump and firm strawberries with a bright, red color and natural shine. The size of the berry is not as important as the color of the berry. The fragrance is the best indicator of flavor.

Caps should be fresh, green and intact. Avoid strawberries with a green or white color, wilted, bruised or soft.

Strawberries do not ripen after picking. Store immediately in the refrigerator and pick as close to consumption time as possible.

When purchasing strawberries, check the carton for stains, which indicates over-ripeness of the berries. Remove the strawberries from the original container and store in a shallow container on a paper towel in the refrigerator for up to three days.

Do not wash the strawberries or remove the caps until you’re ready to eat them or use them in a recipe. Handle the berries gently as they bruise easily.

Immediately before serving, swish in a bowl of cold water. Do not soak.

Strawberries are a good source of Vitamin C, potassium, antioxidants and fiber. A cup of fresh strawberries contains only 50 calories.

Here are a few more facts:

1 pint of strawberries equals 2 cups whole berries.

1 pint of strawberries equals 11/4 cups sliced berries.

1 pint of strawberries equals 13/4 cups puree berries.

1 pint of strawberries equals 16 to 20 medium berries or 12 to 14 large berries.

11/2 or 2 quarts of fresh strawberries are needed for a 9-inch pie.

1 cup of strawberries weighs about 4 to 5 ounces.

1 quart of strawberries weights about 11/4 to 11/2 pounds.

1 flat of strawberries contains 8 quarts and weighs about 12 pounds.

Strawberries are a versatile fruit with many options to serve. Halve, quarter or slice fresh berries and let stand 5-10 minutes to allow juices to form and enjoy. Mix into a fruit cup with other berries, a strawberry pie or shortcake. Add strawberries to a fresh garden salad.

Several of the local restaurants in the Mahoning Valley are serving delicious seasonal salads with fresh strawberries, roasted chicken, blueberries and toasted pecans. Not only are these salads beautiful, they are healthful as well.

For a nice summer dinner, prepare a salad with greens, grilled or roasted chicken, add vegetables of your choice including fresh strawberries and serve with a whole-wheat crusty roll, and dinner is ready.

Preserving fresh strawberries as jam — to enjoy on those cold winter mornings or to give as gifts — is another way to extend the flavors of the local growing season.

Strawberry jam may be frozen or canned. Call the Mahoning County Extension Office at 330-533-5538 for more information on food preservation with jams.

Visit a local farm market or grower to pick your own or purchase fresh, local-grown strawberries in the Mahoning Valley. The Mahoning Valley Agri Guide contains a list of local growers, farm markets and events occurring in the area. The website is www.mahoningvalleyagriguide.com.

Enjoy local strawberries this month and explore local foods in the Mahoning Valley that are simply in season!

Strawberry-Spinach Salad

Serves 4

4cups spinach or other mixed greens

1cup fresh strawberries or combination of strawberries, peaches, blueberries and kiwi fruit (sliced)

Topping options:

2green onions, chopped

1small red onion, sliced into thin rings

1/2cup asparagus, cut into 1-inch pieces, blanched and chilled

1/2cup toasted almonds or walnuts

2 tablespoons sunflower seeds, toasted

1/2cup cheese, goat or blue, crumbled

1cup cooked turkey, chopped

Combine with selected toppings. Pour half of dressing over salad just before serving. Refrigerate leftover dressing.

Dressing:

1/4cup sugar or honey

2tablespoons sesame seeds

1 tablespoon poppy seeds

1/4 cup balsamic or cider vinegar

1/4 cup olive oil

1/8teaspoon Worcestershire sauce

Salt and pepper to taste

Combine in a jar with a tight fitting lid. Shake well.

Strawberry Bread

Yields: 1 loaf

1 cup flour

1/2cup whole wheat flour

11/4cups strawberries, mashed

3/4cup sugar

2/3cup oil

2eggs

2teaspoons ground cinnamon

1/2teaspoon salt

1/2teaspoon baking soda

Mix together in a large bowl, stir together until just combined. Pour into a greased 8-inch loaf pan. Bake in preheated oven at 350 degrees, until toothpick inserted in center comes out clean.

Summer variation: Replace strawberries with peeled, finely chopped peaches, blueberries or a combination.

Chicken and Strawberry Salad

Yield: 4 servings

Dressing:

1tablespoon sugar

2tablespoons red wine vinegar

1 tablespoon water

1/8teaspoon salt

1/8 teaspoon freshly ground pepper

2 tablespoons olive oil

Salad:

4cups torn romaine lettuce

4cups arugula

2cups fresh strawberries, sliced

1/3cup red onion, slices

12 ounces skinless, boneless grilled or roasted chicken breast, slices

3 tablespoons pecans, toasted

1/2cup blue cheese, crumbled

1/2cup oranges, sliced, optional

1/4cup blueberries, optional

Prepare dressing by combining first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.

Prepare salad, combine romaine and next 4 ingredients in a bowl. Toss gently. Place about 2 cups chicken mixture on each of the four plates. Top each serving with pecans and cheese. Drizzle about 4 teaspoons dressing over each serving.

Strawberry Sauce

This sauce is great over yogurt with fresh strawberries, ice cream, pound cake, pancakes, waffles or your favorite dessert.

Source: Edible

2/3cup sugar

1pint strawberries, washed and hulled

1/3cup water

1tablespoon fresh lemon juice

Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved. Allow the syrup to cool completely. Cooling may be hastened by setting saucepan in a shallow bowl of ice water.

Place half the berries in a blender; add lemon juice and all the cooled syrup. Pur e until smooth. Press through fine sieve to remove some of the strawberry seeds. Coarsely chop remaining strawberries and add to strawberry pur e. Serve. May be stored refrigerated, in tightly covered container for four days.

Strawberry Salsa

Serve with grilled chicken or fish.

Source: Edible

1 cup coarsely chopped strawberries

1 tablespoon fresh squeezed orange juice

1 teaspoon grated orange peel

1 green onion, finely chop, top included

1 teaspoon Dijon-style mustard

2 tablespoons dried currants

2 tablespoons red wine vinegar

Mix all ingredients in a bowl. Chill. Serve. Makes 11/2 cups.