It may still be a little rainy outside, but the presence of strawberries and blueberries at the market evokes a promise of warmer days ahead. Only a couple of vendors currently offer these sweet treats, Yoon Chao’s Farm and Williamson Farm, but you’ll start seeing them in many more stalls in the coming weeks. Fang Farms, Kaki Farms, Gold Roots Farm, and Sierra Cascade Blueberry Farm all produce berries. Keep stopping by their stalls to see if you can spot a pop of blue or red in their offerings!

Strawberries 🍓

A classic. Ruby red, juicy sweet, and the poster child of romance. Originating from a hybridization of wild strawberry species, the strawberries we know today are cultivated all around the world, with the largest producers including the United States, Spain, and Mexico. Rich in nutrients such as vitamin C, manganese, and antioxidants, strawberries offer numerous health benefits, including improved heart health, better blood sugar control, and reduced inflammation. They are also low in calories, making them a guilt-free snack option.

Strawberries can be enjoyed fresh, frozen, cooked, or baked in a wide variety of culinary dishes, including everything from cakes to salads to smoothies. While they are available year-round in many regions, strawberries are typically in peak season during the spring and early summer months. Their versatility, nutritional value, and delicious flavor make them a staple in kitchens and diets worldwide. Pick up a basket (or three) of these delicious treats next time you’re at the market and try out one of our special strawberry-centric recipes below!

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Strawberry Shortcake

Ingredients:

For the Shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup milk
• 1 teaspoon vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon lemon juice

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix together the milk and vanilla extract. Gradually add the milk mixture to the flour mixture, stirring until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
6. Pat the dough out to a thickness of about 3/4 inch. Use a round biscuit cutter or glass to cut out circles of dough.
7. Place the dough circles onto the prepared baking sheet, leaving some space between each one. Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown.
8. While the shortcakes are baking, prepare the strawberries. In a mixing bowl, combine the sliced strawberries with the granulated sugar and lemon juice. Stir until the strawberries are coated in the sugar mixture, then set aside to macerate.
9. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
10. Once the shortcakes are baked and cooled slightly, slice them in half horizontally using a serrated knife.
11. To assemble, place a bottom half of a shortcake on a plate, spoon some of the macerated strawberries over it, then add a dollop of whipped cream. Top with the other half of the shortcake, more strawberries, and another dollop of whipped cream.
12. Serve immediately and enjoy your delicious homemade strawberry shortcake!

This classic dessert is perfect for showcasing the sweetness of fresh strawberries and the light, fluffy texture of homemade shortcakes. It’s a delightful treat for any occasion, especially during the warmer months when strawberries are in season.

 

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Strawberry and Spinach Salad

Ingredients:

For the Salad:

• 6 cups fresh baby spinach leaves, washed and dried
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese or goat cheese (optional)
• 1/4 red onion, thinly sliced (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (or maple syrup for vegan option)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the baby spinach, sliced strawberries, toasted sliced almonds, crumbled feta or goat cheese (if using), and thinly sliced red onion (if using). Toss gently to combine.
2. In a small mixing bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. Alternatively, you can place all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.
3. Pour the dressing over the salad just before serving, tossing gently to coat all the ingredients evenly.
4. Serve the strawberry spinach salad immediately as a side dish or add grilled chicken, shrimp, or tofu to make it a complete meal.
5. Enjoy your fresh and flavorful Strawberry Spinach Salad!

This salad is perfect for spring and summer gatherings, picnics, or as a light and healthy lunch or dinner option. The combination of sweet strawberries, crunchy almonds, and tangy dressing is sure to be a hit with everyone! Feel free to customize the salad by adding other ingredients like avocado, grilled chicken, or crumbled bacon, according to your taste preferences.

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Strawberry Cream Cheese Stuffed French Toast

Ingredients:

For the Strawberry Filling:

• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the French Toast:

• 8 slices of thick-cut bread (such as brioche or challah)
• 4 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Butter or cooking spray for greasing the pan

For Serving:

• Maple syrup
• Additional fresh strawberries for garnish (optional)
• Powdered sugar for dusting (optional)

Instructions:

1. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Remove from heat and allow to cool slightly.
2. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the cooked strawberry mixture until well combined. Set aside.
3. In a shallow dish or pie plate, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
4. Heat a large skillet or griddle over medium heat and grease with butter or cooking spray.
5. Take two slices of bread and spread the strawberry cream cheese mixture evenly over one slice. Place the other slice of bread on top to make a sandwich.
6. Dip the stuffed sandwich into the egg mixture, ensuring both sides are coated evenly.
7. Place the dipped sandwich onto the preheated skillet or griddle and cook until golden brown on both sides, about 3-4 minutes per side.
8. Repeat the process with the remaining slices of bread and strawberry cream cheese filling.
9. Once all the French toast sandwiches are cooked, serve them warm with maple syrup drizzled on top. Garnish with fresh strawberries and a dusting of powdered sugar, if desired.
10. Enjoy your indulgent and delicious Strawberry Cream Cheese Stuffed French Toast!

This recipe is perfect for a leisurely weekend brunch or special occasion breakfast. The combination of creamy strawberry filling and golden French toast is sure to impress your family and friends. Feel free to customize the recipe by using your favorite type of bread or adding additional toppings like whipped cream or sliced almonds.

Blueberries 🫐

Mysterious and sweet but tart, blueberries are the most snackable of berries. The easiest to grab a handful of to eat without a mess. They are renowned for their small, round shape with a deep blue-purple hue and sweet-tart flavor profile. Blueberries are rich in antioxidants, particularly anthocyanins, which contribute to their vibrant color and numerous health benefits, including improved cognitive function and heart health. Native to North America, cultivation of blueberries has expanded globally, with major producers including the United States, Canada, and Chile.

These versatile berries can be enjoyed fresh, frozen, or processed into various products such as jams, juices, and baked goods. For an exceptional treat, try them freeze-dried. The peak season for fresh blueberries typically occurs during the summer months, although they are available year-round in many regions due to modern cultivation and storage techniques. With their delicious taste and nutritional value, blueberries have become a popular and widely consumed fruit worldwide. Treat yourself to some blueberries next time you’re at the market, and either eat them straight or try them in one of our recipes below!

 

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Blueberry Muffins

 

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups lightly with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs lightly, then stir in the melted butter, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries until evenly distributed throughout the batter. If using frozen blueberries, toss them with a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the muffins.
6. Spoon the batter into the prepared muffin tin, filling each cup almost to the top.
7. Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious homemade blueberry muffins!

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Blueberry Jam

1. Wash the blueberries thoroughly under cold water and remove any stems or debris. Drain well.
2. In a large, heavy-bottomed saucepan, combine the blueberries, sugar, lemon juice, and lemon zest (if using). Stir well to combine.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
4. Once the mixture comes to a boil, reduce the heat to low and let it simmer gently, stirring occasionally, for about 30-40 minutes, or until the jam thickens to your desired consistency. You can test the jam’s readiness by placing a small amount on a chilled plate and running your finger through it; if it holds its shape and doesn’t run back together, it’s ready.
5. Once the jam reaches the desired consistency, remove the saucepan from the heat and let it cool slightly.
6. Transfer the jam to clean, sterilized jars, leaving about 1/4 inch of space at the top. Wipe the jar rims clean with a damp cloth to remove any spills.
7. Seal the jars tightly with lids and rings. If you’re planning to store the jam at room temperature, process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Otherwise, you can store the jam in the refrigerator for up to 3 weeks.
8. Allow the jam to cool completely before serving. Enjoy your homemade blueberry jam on toast, biscuits, or as a topping for yogurt or ice cream!

Note: Make sure to follow proper sterilization procedures for your jars and lids to ensure the safety and longevity of your jam. Additionally, you can adjust the sugar quantity according to your taste preferences and the sweetness of your berries.

Blueberry Basil Lemonade

Ingredients:

• 1 cup fresh blueberries
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup water
• 1/4 cup fresh basil leaves, torn
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 4 cups cold water
• Ice cubes
• Fresh basil leaves and lemon slices for garnish (optional)

Instructions:

1. In a small saucepan, combine the blueberries, sugar, water, and torn basil leaves. Heat over medium-high heat, stirring occasionally, until the mixture comes to a simmer.
2. Reduce the heat to low and let the mixture simmer gently for about 5 minutes, or until the blueberries have softened and released their juices.
3. Remove the saucepan from the heat and allow the blueberry mixture to cool slightly.
4. Once cooled, strain the mixture through a fine-mesh sieve into a large pitcher, pressing down on the solids to extract as much liquid as possible. Discard the solids.
5. Add the freshly squeezed lemon juice to the pitcher and stir to combine.
6. Stir in the cold water until well mixed. Taste and adjust the sweetness by adding more sugar if desired.
7. Refrigerate the blueberry basil lemonade for at least 1 hour to chill and allow the flavors to meld.
8. When ready to serve, fill the glasses with ice cubes and pour the blueberry basil lemonade over the ice.
9. Garnish each glass with a sprig of fresh basil and a slice of lemon, if desired.
10. Stir the lemonade gently before serving to distribute any settled solids.
11. Enjoy your refreshing Blueberry Basil Lemonade on a hot summer day or anytime you need a cool and flavorful beverage!

This unique twist on classic lemonade combines the sweetness of blueberries with the herbal freshness of basil, perfectly complemented by the tartness of fresh lemon juice. It’s a delightful and hydrating drink that showcases the vibrant flavor of blueberries.

The Power of Two

What if… what if you combined strawberries and blueberries? Take both these berries and marry their health benefits and flavors together to create something extra special. Well, you don’t need to imagine! We’ve put together a few recipes that use both these tasty treats. Try one and enjoy the sweet symphony.

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Strawberry Blueberry Crisp

Ingredients:

For the Fruit Filling:

• 4 cups fresh strawberries, hulled and sliced
• 2 cups fresh blueberries
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Crisp Topping:

• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish or similar-sized baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the sliced strawberries, blueberries, granulated sugar, lemon juice, and cornstarch. Toss gently to coat the fruit evenly with the sugar and cornstarch. Transfer the fruit mixture to the prepared baking dish, spreading it out into an even layer.
3. In another mixing bowl, combine the rolled oats, flour, brown sugar, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs and the butter is evenly distributed.
4. Sprinkle the crisp topping evenly over the fruit filling in the baking dish.
5. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the fruit is bubbling and the crisp topping is golden brown and crispy.
6. Remove the crisp from the oven and allow it to cool slightly before serving.
7. Serve the Strawberry Blueberry Crisp warm, topped with vanilla ice cream or whipped cream if desired.
8. Enjoy your delicious homemade fruit crisp with a perfect balance of sweet strawberries and blueberries!

This Strawberry Blueberry Crisp is a wonderful dessert that celebrates the flavors of summer berries. It’s simple to make and perfect for serving at gatherings or enjoying as a comforting treat with your loved ones. Feel free to adjust the sweetness of the filling according to your taste preferences and the natural sweetness of the berries.

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Strawberry and Blueberry Smoothie

Ingredients:

• 1 cup fresh strawberries, hulled
• 1/2 cup fresh blueberries
• 1 ripe banana, peeled and sliced
• 1/2 cup plain Greek yogurt
• 1/2 cup milk (dairy or plant-based)
• 1 tablespoon honey or maple syrup (optional, for sweetness)
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions:

1. Place all the ingredients in a blender in the order listed: strawberries, blueberries, banana, Greek yogurt, milk, honey or maple syrup (if using), vanilla extract, and ice cubes.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed. If the smoothie is too thick, you can add more milk, a little at a time, until you reach your desired consistency.
3. Once the smoothie is smooth and well blended, taste and adjust the sweetness if necessary by adding more honey or maple syrup.
4. Pour the smoothie into glasses and serve immediately.
5. Optionally, you can garnish the smoothies with extra strawberry slices, blueberries, or a sprig of mint for a decorative touch.
6. Enjoy your refreshing and nutritious Strawberry Blueberry Smoothie!

This smoothie is packed with vitamins, antioxidants, and fiber from the strawberries and blueberries, along with potassium and other nutrients from the banana and protein from the Greek yogurt. It’s a perfect way to start your day or refuel after a workout, and it’s also a great option for a quick and healthy snack anytime. Feel free to customize the recipe by adding other ingredients like spinach, kale, or protein powder to suit your taste and nutritional needs.

Strawberry Blueberry Quinoa Salad

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped almonds or pecans
• 1/4 cup crumbled feta cheese or goat cheese (optional)
• Mixed greens or baby spinach leaves for serving

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed. Remove from heat and let it cool slightly.
2. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing. Set aside.
3. In a large mixing bowl, combine the cooked quinoa, sliced strawberries, blueberries, chopped mint leaves, chopped almonds or pecans, and crumbled feta or goat cheese (if using). Toss gently to combine.
4. Drizzle the dressing over the quinoa salad and toss again until everything is evenly coated.
5. To serve, arrange a bed of mixed greens or baby spinach leaves on plates or in bowls. Spoon the strawberry blueberry quinoa salad on top of the greens.
6. Garnish with additional chopped mint leaves and nuts if desired.
7. Enjoy your healthy and flavorful Strawberry Blueberry Quinoa Salad!

This salad is not only delicious but also packed with nutrients from quinoa, berries, nuts, and greens. It makes a perfect light lunch or side dish for any meal. Feel free to customize the recipe by adding other ingredients like diced avocado, cucumber, or grilled chicken for extra protein.