Nutrition fun facts: Strawberries are nutrient powerhouses. Each cup of strawberries contains over 100% of your daily recommended dose of Vitamin C! For maximum anti-oxidant and anti-inflammatory benefits, a full serving strawberries must be eaten a minimum lf 3 times per week.
Storage tips: Strawberries are extremely delicate and should be eaten within two days of harvest for maximum nutrition. Most strawberries at the farmers market were harvested within 24 hours of market. If you cannot eat your strawberries right away, sort and remove overripe berries and store in the crisper drawer in their container.
Preparation tips: Strawberries are great eaten raw, but can also be made into quick sauces, jams and even salad dressings. Strawberries are great frozen and can be thrown in smoothies, added to batter, or reheated with some liquid sweetener for a quick sauce.
Recipe: Easy Strawberry Rhubarb Compote:
4 cups diced strawberries
4 cups diced rhubarb
1 lemon, juiced
½ to ¾ cup sugar, adjust based on your preference
¼ cup water
1. Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan.
2. Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it.
The sauce can be served cold or warm. Keep refrigerated.