Strawberries

Need inspiration to eat seasonal and local? Here are 6 great reasons! 

Dotted with more than 200 seeds per tiny heart-shaped berry, strawberries are the first fruit to ripen every spring. This member of the Rosaceae (rose) family is not really a berry at all – it’s botanically classified as an “accessory fruit,” which sounds more suspicious than it is. It simply means that much of its flesh is composed of a tissue spawned from the plant and the flower as opposed to flesh produced from a single flower, which is the botanical definition of a berry. Although California produces approximately 80% of the US supply, they are grown in every US state and every province of Canada.

Peak Season: April to August

How to select: Choose symmetrical, bright red berries with no white around the stem and bright, unwilted green caps. Avoid berries that are dull, shriveled or mushy.


Price range: $1.50 to $3 per pound

Keep it Fresh: Place in a shallow container, cover loosely and refrigerate up to 2 days. Wash just before using, as moisture leads to quicker spoilage.

Pairs well with: Spinach, arugula, shallots, corn, raspberries, blueberries, feta, Brie, goat cheese, balsamic vinegar, basil, mint, quinoa, couscous

Creative uses: Make a summery grilled cheese sandwich with Brie and sliced strawberries. Mix chopped strawberries with corn, shallots, basil and cooked quinoa.

Nutrition highlights: Strawberries’ dizzying mix of phytonutrients, including various anthocyanins, flavonols and hydroxycinnamic acids, works to provide cardiovascular benefits and reducing enzymic activity that can lead to high blood pressure.

Strawberry Recipes

Baked Goat Cheese Salad with Caramelized Onions, Strawberries & Pecans
Strawberry Cream Pie Parfaits
Crab Cakes with Honeydew Strawberry Salsa
Whole-Wheat French Crepes with Fresh Strawberry Sauce