Strawberry season is finally here!

I love going to pick strawberries at a u-pick farm here in central North Carolina, McAdams Farm. Last weekend I went there to get the first of this year’s crop. The berries are so sweet and delicious!

If you haven’t been, you should go try it. Strawberry picking is great exercise, and an outdoor activity the whole family can enjoy. Kids especially love it.

How to pick strawberries at a u-pick farm

Here is a video recorded from a live Periscope broadcast I previously did in the field, on how to pick strawberries:

To keep fresh-picked strawberries longer: (1) Store in the refrigerator, and (2) Wash and cut immediately before using, rather than doing it ahead.

At McAdams Farm, I always get some of their wonderful vegetables (which are available at the checkout) along with the strawberries. Right now, lettuce is in season. See my strawberry dressing recipe below!

4 easy, yummy strawberry recipes

I love eating strawberries by themselves, but I also enjoy making treats with them. Here are three recipes I created that I wanted to share with you – Strawberry Muffins; a High-Protein Vitamin-Packed Strawberry Smoothie; Strawberry Champagne Vinaigrette Dressing, which was developed by my husband Keith, a chef; and 30-minute Strawberry Freezer Jam.

Strawberry Muffins – Regular or gluten-free

By Michelle Rogers

Make these yummy treats regular, dairy-free, or gluten-free!

Ingredients:

• 1 cup milk (or coconut milk)
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour or Gluten Free All-Purpose Flour (try my recipe here!)
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh strawberries, hulled, and chopped into small pieces

Heat oven to 400 degrees. Spray 12-muffin pan with spray oil, or line with baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, just until moistened. If batter is too thick, add more milk. Fold in strawberries. Fill muffin cups with batter, using an ice cream scoop. Bake 18-20 minutes. Let set for about 5 minutes, then remove from pan, and cool on rack.

Makes 12 muffins, 188 calories each. Nutrition Facts

High-Protein, Vitamin-Packed Strawberry Smoothie

By Michelle Rogers

In a blender, blend until thick:

• 2 cups fresh strawberries, hulled
• 2 scoops vanilla flavored whey protein powder
• 1 tablespoon chia seed
• 1 packet of Emergen-C (optional)
• 2 cups of ice cubes
• 1/2 cup unsweetened coconut milk

Makes 4 servings, 94 calories each. Nutrition Facts

Strawberry Champagne Vinaigrette Dressing

By Keith Rogers

This dressing is a delicious addition to your favorite tossed salad. Top with sliced strawberries.

In a small food processor or blender, blend:

• 1 cup strawberries, hulled
• 1 small shallot
• 2 tablespoons agave nectar
• 1 teaspoon dijon mustard
• Juice of 1 lime
• 1/4 cup champagne vinegar, or white wine vinegar
• 1/2 cup grapeseed oil

Season with a dash of kosher salt and white pepper to taste.

Keep refrigerated, and use within four days.

Makes 8 servings, 85 calories each. Nutrition Facts

30-Minute Strawberry Freezer Jam

Recipe from Kraft

This freezer jam is simple to make — no canning is necessary!

Ingredients:

• 2 cups crushed strawberries (1 qt. fully ripe strawberries)
• 4 cups sugar, measured into separate bowl
• 3/4 cup water
• 1 pkg. Sure-Jell Fruit Pectin

1. Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Remove and discard strawberry stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
2. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
3. Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)

Makes 72 servings. Serving size:  1 Tbsp., 45 calories.

©2018 Michelle Rogers, Inc.

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