Our cafeterias will be serving fresh strawberries to
feature our locally grown fruit.
Fun Fact: Ninety-four percent of US households
consume strawberries at least once a year.
Quick Strawberry Shortcake
2 pints fresh strawberries
1/4 cup sugar (optional)
Ready-to-use individual sponge cakes
Small container whipped topping, thawed
Prepare fresh strawberries by washing, removing
green stems and slicing. Lightly coat with sugar
(optional). Chill until ready to serve. Arrange 6
individual sponge cakes on serving plates. Spoon
strawberries equally into cups, top with dollop of
whipped topping. Serve immediately.
Yield: Approximately 6 servings.
Fun Fact: The American Indians were already eating strawberries when the Colonists arrived. The
crushed berries were mixed with cornmeal and
baked into strawberry bread. After trying this
bread, Colonists developed their own version of
the recipe and Strawberry Shortcake was created.
Strawberry Soup
1 pound fresh strawberries
1/2 cup sugar
1/2 cup plain yogurt
1 cup milk
Fresh lime juice (optional) to taste
Wash and cut strawberries. Puree strawberries in
a food processor. Add remaining ingredients and
continue processing until all ingredients are well
mixed. Serve immediately or chill until serving.
May be garnished with whipped topping or
whipped cream. Yield: 4 servings.
Measuring Strawberries:
1 1/2 pounds = 2 pints
1 pint = 2 1/4 cups sliced berries
1 pint = 3 1/4 cups whole berries
Georgia Grown
Strawberries are
featured this month.
Fun fact: Strawberries are the
only fruit with the seeds on the
outside. It is estimated that
one strawberry has approximately 200 seeds.
Teach your children about how jams and jellies are
made. Try making easy freezer jam at home. Sugar
and water help pectin do it’s job of creating a gel-like
texture for jam and jelly. Pectin is a naturally occurring
product that is concentrated in the skin and core of certain fruits.
Freezer Jam (less sugar)
4 cups thoroughly crushed fully ripe strawberries
3 cups sugar, measured into separate bowl
1 box SURE.JELL for Less or No Sugar Premium Fruit
Pectin
1 cup water
Rinse clean plastic containers and lids with boiling water. These will be used to store the jam. Measure exactly 4 cups crushed strawberries into large bowl. Mix
sugar and pectin in large saucepan. Stir in water.
Bring to boil on medium-high heat, stirring constantly.
Boil and stir for 1 minute. Remove from heat. Add
strawberries; stir 1 minute until well-blended. Fill all
containers immediately leaving 1/2 inch at top. Wipe
off top edges of containers; immediately cover with lids.
Let stand at room temperature for 24 hours. The jam is
ready to use. Store in refrigerator for up to 3 weeks,
can be frozen for up to 1 year. Yield : 6 cups
Strawberry Salsa
1/4 cup apricot preserves or jam
1/4 teaspoon ground cinnamon
2 cups chopped fresh strawberries
In a medium bowl, combine cinnamon and jam/
preserves. Stir in berries. Let stand for a few
minutes to let flavors blend before serving. Can be
stored in refrigerator up to 1 hour before serving.
Serve as a topping with pancakes, waffles or hot cereal. Yield: 4-6 servings.
“USDA is an equal opportunity provider and employer.”
Serving: 1 cup sliced strawberries
Calories
53
Protein
1 grams
Fat
0 grams
Carbohydrate
13 grams
Fiber
3 grams
Calcium
27 mg.
Iron
0.7 mg.
Sodium
2 mg.
Vitamin A
20 IU
Vitamin C
98 mg.
Strawberry and Spinach Salad
1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
1 1/2 tablespoons minced green onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup balsamic or cider vinegar
2 tablespoons sesame seeds
Wash strawberries under cool running water.
Remove caps and set aside to drain.
Wash spinach and remove large tough stems.
Tear large leaves into small pieces. Drain.
In a medium bowl combine remaining ingredients and whisk together.
Slice strawberries into halves or quarters and
place in a large bowl. Add dry spinach.
Pour dressing over all and toss.
Yield: 8 servings.
How to store strawberries: Remove any moldy
or damaged berries. Store in a tightly covered
container in the refrigerator. Do not wash
strawberries before storing, wait and wash just
before using them. They keep in the refrigerator
for 2-3 days.