TBO.com - TBO is Tampa Bay Online

Take Advantage Of The Versatility Of Strawberries

ADVERTISEMENT

By MARCIA BIGGS, The Tampa Tribune

Published: February 22, 2008

It's time to pay our respects to that bright-red, heart-shaped orb that delights: the strawberry.

With peak season upon us, be sure to take advantage of the abundance of berries now available in local stores and farmers markets. Strawberries are an excellent source of vitamin C and folate, and a good source of potassium. They are also high in fiber and antioxidants.

While they stand alone as a tasty treat, strawberries are super versatile. Use them in everything from smoothies and shortcake to jams, salsas, pancake toppings, cold soups, breads, muffins and salads.

For an easy and nutritious breakfast on the go, pull out your blender and make a smoothie by combining fresh strawberries, a banana and milk. You can substitute soy milk or add yogurt. For extra protein, add a few tablespoons of peanut butter or protein powder; to up your fiber, add some flaxseed or wheat germ.

If you love strawberries, plan a visit to the annual Florida Strawberry Festival which runs from Feb. 29 to March 9 at the Florida State Fairgrounds. Visit the 10,000-square-foot exhibit of the Florida Strawberry Growers Association and learn all there is to know about strawberries, and you can pick up a strawberry cookbook.

For a sampling of recipes from the cookbook, go to the association's Web site at www.flastrawberry.com and click on Recipes. You can order a copy of "The Best Of … Celebrating 20 Years of Florida Strawberry Recipes" online, or call (813) 752-6822. The spiral-bound softcover book is $12.50, plus $3 for shipping.

This salad can be cut in half to serve 4 as a lunch entrée; make extra dressing to save for later.

Strawberry Spinach Salad

1 quart small spinach leaves, stemmed and torn

1 quart garden lettuce, cut in narrow strips

1 pint strawberries, sliced lengthwise

3 tablespoons hazelnut oil

1 tablespoon raspberry vinegar

Salt and pepper, freshly ground

3 or 4 green onions, white part only, minced

2 small navel oranges, peeled, sliced crosswise and cut in half

3/4 cup chopped pecans

Combine greens and onions in large bowl. Combine oil and vinegar and set aside. Add fruit, sprinkle in pecans and gently toss. Serves 8.

Adapted from "The Best Of … Celebrating 20 Years of Florida Strawberry Recipes"

Share this:

Loading Comments...

Email Print

ADVERTISEMENT