Fresh strawberries are in season! There is nothing quite like the taste of local fresh strawberries; they are a delightful anytime treat. Local strawberries are delicious when paired with freshly made yogurt, mint from the garden, and maple syrup.
We love to eat what is seasonally available at our local farmer’s markets, and were ecstatic to see asparagus, spinach, and strawberries available this week. In addition to being more flavorful, locally grown produce contains more vitamins and nutrients, unlike commercial produce that is picked before fully ripening and shipped from afar. Reduce your food’s carbon emissions, support your community, and improve your health by shopping locally!
Makes one serving
- 8 fresh strawberries, hulled, washed, and sliced
- 1/4 cup fresh yogurt
- 8 whole walnuts halves, chopped
- 2 leaves of fresh mint, chiffonade
- 1 1/2 tsp maple syrup, honey, or agave syrup
- Remove greenery from the tops (hull) of the strawberries. Wash and then slice into 1/4-inch slices. Place into a single-serving bowl.
- Top strawberries with finely shredded mint. Spoon yogurt over the strawberries and sprinkle chopped walnuts on top. (For more flavorful walnuts, toast in a 350-degree Fahrenheit oven for 5 minutes or in a skillet on medium-high heat, stirring frequently. Nuts should be used promptly, as they may become rancid if left out for long periods of time.)
- Drizzle your favorite natural sweetener, such as maple syrup, over the top and enjoy.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer