June is the month of the very first crop of summer season – STRAWBERRIES!
Strawberries always symbolize the beginning of summer at the Sutton house. We love these amazingly tasty and fragrant berries that are chock full of goodness. With every sweet bite there is a huge amount of valuable vitamins including the highest level of vitamin A (retinol), folic acid, ascorbic acid (vitamin C), biotin, fiber, potassium and calcium.
Strawberries are delicious to eat fresh, make jams or we love to use them in baking. What can you do if you picked too many strawberries - you can’t eat all of them at once and don’t have time to make jam or bake a cake?
Here is simple recipe that we make every year:
- Wash strawberries, remove stems and cut them in halves or quarters.
- Put a layer of cut strawberries in a 1 or 2 quart jar.
- Spoon on sugar to cover the berries, about 2-4 tbps.
- Cover with another layer of strawberries, 1 to 2 inches thick, then spoon on another 2-4 tbsps. of sugar.
- Continue this process of layering the berries and sugar until the jar is full.
- Put a lid on the jar and put in refrigerator – You're done!
- These strawberries will keep for about 2 weeks in the fridge.
I love to spoon the berry mix on toast, pancakes, and waffles. Chad loves to mix these fresh strawberries with yogurt (plain or vanilla), kefir, ryazhenka, farmer's cheese or cottage cheese! Give it a try and enjoy the first bounty of the summer!
Tanya, Chad & the Sutton Family