June's Feature The Strawberries are Back

I could live without the mosquitoes, but the strawberries are back too! These culinary rubies from the rose family are as nutritious as they are delicious. As far as we know they've been around since 3000 B.C. They were cultivated by the Indians of North and South America. The version we eat today was cultivated from native species from Chile that were brought back to Europe by the French.

Today California supplies 83% of domestically grown strawberries in this country. They produce more than 1 billion pounds of fresh and frozen strawberries annually.

One cup of strawberries has more vitamin C than an orange and provides 20% of the RDA for folic acid. Folate is important for heart health and mental wellness. They are a good source of potassium which helps keep blood pressure normal and is involved in keeping bones strong. They contain several classes of phytochemicals that may have an anti-inflammatory effect. This may help with diseases like heart disease and arthritis. These phytochemicals may also reduce the risk of developing several forms of cancer.

Roadside stands, you- pick - 'em farms and farmers markets will provide you with a source of fresh strawberries from mid-June through mid July. The grocery store has them the rest of the year. As soon as you get them home check them for decay or mold and toss those that show signs of spoilage. Freeze what you don't plan to eat right away. Store the ones you do plan to eat over the next 2-3 days in the refrigerator unwashed with the caps/stems on. When you're ready to eat them take the caps off, wash them, and allow them to come to room temperature for the sweetest flavor. They can be used as a snack or dessert, in blender drinks or used to make jams and preserves. (Adding a little lemon juice to the preserves will help keep them red) They are also delicious in green salads with almonds or sunflower seeds and vinaigrette dressing. (They're used for soups too from what I've read). The Maine Cooperative Extension has more information and recipes at www.umext.maine.edu .

Here's a link to Maine's Farmers Markets

Strawberry Rhubarb Pie Filling
3 C. Rhubarb, uncooked, diced
1 - 10 oz. pkg. unsweetened frozen strawberries, defrosted (or ~2 cups fresh berries)
3/4 - 1 1/4 cups sugar depending on how sweet you like it.
(Diabetics use Splenda in place of sugar - see box for correct substitution)
2 Tbs. tapioca
Pinch salt (optional)

Pour into pre-made pie crust or pour into an 8 x 8 pan sprayed with Pam cooking spray and top with a small amount of crumble made from brown sugar, oatmeal and butter.

Bake at 450 degrees for 10 minutes and then 350 degrees 40-45 minutes.

Alison R. Fernald, RD, LD