FUN FACT: Strawberries are a member of the rose family! Huh?! A springtime favorite, a beacon of sweet and a sure sign the weather is getting warmer. You probably already knew this, but strawberries aren’t berries. Their seeds are on the outside (usually about 200 per strawberry!) thus disqualifying them from ‘berryhood.’ Strawberries get their bright red color from significant amounts of phytonutrients and flavonoids. They’re also a great source of vitamins C and K.
Store strawberries in the low humidity crisper to avoid mold, and do not wash until you’re ready to eat. We love strawberries on their own, but they make a pretty great smoothie with apples and yogurt, as well as a delightful addition to pancakes.
- 1 cup flour (We now offer Certified Organic local flour.)
- 2 tsp. sugar
- ½ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 cup milk, any kind (buttermilk is GREAT)
- 1 egg
- 2 Tbsp. butter, melted
- 1 tsp vanilla extract
- 1 cup strawberries, diced small
- Mix flour, sugar, salt, baking powder and baking soda in a large mixing bowl.
- In another bowl, whisk milk and egg together. Add butter and whisk until combined.
- Add milk mixture to dry mixture and add vanilla. Whisk together until combined and most of the lumps are gone. Stir in strawberries.
- Heat griddle to medium heat. Spray with cooking spray and pour batter onto hot griddle. Flip and cook through. Repeat and enjoy!
This Week’s Field Goods Favorite
Strawberry season has emerged. Wash and enjoy raw, or slice and mix with lemon juice and sugar for a sweet snack.
Strawberry Spinach Salad with Almonds and Goat Cheese
Yogurt Dipped Berries
Strawberries with Lemon and Mint Get the Herb & Allium this week and try!
Strawberry Puree Pancakes