This week, the farm is all about strawberries. So stop and smell the strawberries, and enjoy U-pick for strawberries. Strawberries are the only plant to have seeds on the outside, and is typically 200 seeds for the average berry. They are a perennial plant, and the plants come back each year without a doubt. One tip for strawberries is to not rinse or cut them until you are ready to eat them, because it speeds up spoiling them. Another fun fact is strawberries are grown in every state in the U.S. This week’s recipe is Strawberry balsamic salad, a great way to use some of your lettuce mix!
Strawberry Balsamic Salad
- 8 Cups baby spinach/lettuce mix/arugula
- 2 Cups fresh sliced strawberries
- 4 Tbsp crumbled feta
- 4 Tbsp toasted sliced almonds
- Balsamic Dressing
- Add chicken for more flavor
Strawberry Storage Tips:
- Do not wash before storing. If they are wet from the field, lay them on a towel to dry for an hour or two.
- Store strawberries in a large dish that has been lined with paper towels. Arrange the strawberries in a single layer and touching each other as little as possible. If you must stack your berries in two layers, place the larger and heavier berries on the bottom and the smaller ones on the top.
- Loosely cover the dish with plastic wrap, so that air can circulate into the container. If you see moisture begin to accumulate under the plastic wrap, remove it. Store in the refrigerator for a few days.
Other Ways to Enjoy…