Say hello to June and a big hooray for the amazing fruits and vegetables that will be in season this month. Going to pick your own vegetables and fruits is a wonderful idea for a day with the family or a fun date with friends or a loved one! Today we’re putting the spotlight on a special berry that is a favourite among many. If you guessed strawberries, then you are correct. Strawberries are an amazing food in a number of ways:
- They contain quercetin which is a flavonoid that has anti-inflammatory properties
- Some studies show that eating strawberries can lower homocysteine levels (an amino acid that may be detrimental in abnormal levels)
- Strawberries contain potassium (help regulate blood pressure in the body), fibre (help aid with digestion, minimize constipation), and of course – vitamin C
- Strawberries have a low glycemic index (which means that they do not create a blood sugar spike)
- Strawberries also have folic acid, which is essential for pregnant women to ensure a healthy pregnancy
Pick-your-own Farms
*(please call ahead to ensure that their picking season has started!)
Brooks Farms – 122 Ashworth Road, Mount Albert, ON – (905) 473 -3246
Applewood Farm & Winery – 12416 McCowan Rd, Stouffville, Ontario – (905) 640-5357
Whittamore’s – 8100 Steeles Avenue East, Markham, ON – (905) 294-3275
Some healthy ways to incorporate strawberries into your cooking:
- Strawberry Goat Cheese Salad
Mix two handfuls of mixed greens (spinach, baby romaine, arugula, swiss chard – whatever you like!) with a handful of strawberries, add goat cheese, pecans or walnuts and finish off with 1-2 tablespoons of balsamic vinegar mixed with 2-3 tablespoons of olive oil
- Strawberry Marinade for Chicken
Blend 1 ½ cups of strawberries (washed and hulled) to a puree along with 2 cloves of garlic, lemon juice squeezed from 1 lemon, 1 ½ tablespoons of honey and 1 teaspoon of ground cumin, along with a dash of salt and pepper.
- Quick and Easy Strawberry Jam
Place 6 ½ cups of strawberries (washed and hulled) in a large pot and smush them with the bottom of a glass. Add honey (1/4 cup), (3 teaspoons) lemon zest and (1/4 cup freshly squeezed) lemon juice and begin to heat at medium-high. Bring the mixture to a boil, stirring occasionally until the mixture begins to thicken (about 45 minutes or so). You can do a quick test to see if the jam is ready by putting a little bit of the jam on a clean spoon and putting the spoon in the freezer for about 5 minutes. If the jam doesn’t roll off the spoon when you turn it to the side, then it is ready! Let it cool, then divide into jars and store for up to 1 week.
