There is nothing like the flavor of a juicy local strawberry, fresh off the vine, to confirm that SPRING is here to stay!
While the season for berries is relatively short, local farmers grow a number of different varieties allowing consumers to enjoy the sweet pleasure of farm fresh berries for weeks to come.
Local strawberries are available at Farmers Markets, Tailgates, Road-side Stands & On-farm Markets throughout the month of May and into early June under the right conditions. Visit our ONLINE DIRECTORY for locations! Danny Barrett and our friends at Ten Acre Garden in the historic Bethel community offers a U PICK berry patch throughout the growing season when fruit is ripe. Call Ten Acre Garden to check the seasonal availability of the U PICK options @ 
828.235.9667
Strawberries are high in antioxidants, dietary fiber, anti-inflammatory properties and essential phytonutrients that support the body’s natural defenses against many diseases. For example, one cup of strawberries contains an incredible 136% of the RDA of vitamin C—an effective antioxidant that helps to lower blood pressure and support a healthy immune system. Strawberries are also a good source of iodine necessary for healthy thyroid function.
Strawberries, best consumed raw, are low in fat and calories making them a healthy snack option for any time of day. Enjoy them on their own or throw them into yogurt, cereal or a smoothie for an “on the go” treat.
Enjoy this uniquely local recipe that incorporates strawberries with mixed spring greens and other in-season ingredients for an unexpected punch of flavor & nutrition!
Mixed Spring Greens withStrawberries &
Balsamic-Green Onion Vinaigrette
Ingredients
Mixed spring salad greens or arugula
Fresh strawberries, washed and cut in half
Local goat cheese & toasted pecans—as a garnish (optional)
Vinaigrette
1 green onion, roughly chopped (about 3 inch piece, with white and green parts)
1/4 cup Balsamic vinegar
1/2-3/4 cup Extra Virgin Olive Oil
Salt & Pepper
Combine vinaigrette ingredients. Blend until smooth using an immersion blender or food processor. Taste for acidity and adjust to your liking.
Steps of Preparation
Wash salad greens, pat dry and toss in a large bowl. Add strawberries to top. Drizzle with vinaigrette and toss to coat. Salt and Pepper to taste. Garnish the top with (optional) goat cheese and toasted pecans.
Chef’s Note: Substitute other local in-season ingredients for the strawberries—such as blueberries, blackberries, red raspberries, apples, or roasted beets—to make this healthy and nutritious dish throughout the growing season!
Recipe Courtesy of Tina Masciarelli,
Buy Haywood Project Coordinator