This is the season for strawberries in our region. They are available only a brief few weeks, so if you blink, you may miss it! You can usually find amazing locally grown strawberries at farmers’ markets. Since strawberries are listed on the Dirty Dozen list (more info here), make sure you are purchase organic strawberries or ask the farmer about their growing practices.

The strawberry is a member of the rose family and has grown wild for centuries in the Americas and Europe. Strawberries are the only fruit that has their seeds on the outside. Native Americans ate strawberries long before European settlers arrived. The ancient Romans thought strawberries had medicinal powers. Since they are berries, they have less sugar than regular fruits and are safer to eat for people with blood sugar issues, according to American Diabetes Association. Strawberries are high in vitamins C, B6, K, fiber, folic acid, potassium, iron, and amino acids. Strawberries, together with blueberries, are considered one of the superfoods.

There are over 200 varieties that came about through crossbreeding for consistent ripening and to withstand shipping and storage. The most delicious and highly sought after at European farmers’ markets are the Alpine variety of wild strawberries — these very small strawberries are known as Fraises Des Bois (Strawberries of the Woods).

Strawberries should not be washed until ready to use. They can be refrigerated for two to three days.

Hello Strawberry Hill friends! Please get your strawberries at your three local farmers’ markets! Please support our local farmers in KCK! ( More information about our local, thrice-weekly farmers’ market can be found here). More information on general farmers’ markets tips could be found here.

(A strawberry jam recipe will be coming soon to our blog.)

Fresh strawberries are wonderful eaten with cream, macerated (mixed in a blender) in liquors, or used in various desserts. If your strawberries get too soft, you can make them into preserves, jams, or jellies.

This is my last bag of farmers’ market strawberries that I froze last year. The new harvest of this year is here!

I buy several flats of organic strawberries and freeze them for the winter for our weekend treat. Once taken out of the bag, one can close their eyes and almost smell the summer and the fresh strawberries in the field, even if it is February outside of the window.

Fresh or thawed frozen strawberries could be mixed in a blender and used, for example, on your morning pancakes.

You can also use the strawberry puree as a topping. This one is with chia pudding. (recipe coming soon here)

My Mom’s EasyNo-Bake Strawberry Summer Dessert aka The Strawberry Foam

Magda Born

This recipe is super easy and fast enough to impress even unexpected guests.

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Ingredients

Eggs
Sugar
Strawberries

Instructions

Carefully separate egg whites from the yolks. Save yolks for an omelet or another recipe.
Add little sugar to fresh or frozen berries, then puree them.
Frozen berries may need to thaw a little to be able to mix them.
Beat egg whites until “soft peaks” form.
Add mixed strawberries to beaten egg whites. Do not overmix!
Enjoy your delicious “strawberry foam” dessert!