Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

The just concluded Marysville Strawberry Festival ushered in the beginning of the local berry season. Fresh, local strawberries burst with flavor, are super sweet, and drip with juice when you bite into them. The local harvest for berries lasts only 3 to 4 weeks.

Locally grown strawberries can be found at Due's Berry Farm in Marysville, where they are celebrating their 100th anniversary, and Biringer Farm in Arlington. They both have U-pick fields as well as stands around town where fresh berries are sold. Marge Due recommends calling ahead to the farms to be sure conditions are right for picking before coming out to the farm.

Both farms are on Facebook and keep their pages updated with the latest news. For stand locations and other information about Due's Berry Farm, go to PugetSoundFresh.org or call the farm at 360-659-3875. Find out more about Biringer Farm at Biringerfarm.com.

Strawberries are fragile and should be handled with care. When ready to eat or freeze, clean berries by wiping with a damp paper towel or washing them gently in cold water and patting dry. Berries will quickly spoil in the heat and should be stored in the refrigerator, where they will last for 3 to 4 days.

Berries can be frozen quite effectively, allowing you to stock up during the season. The faster you get them from the vine to the freezer, the more delicious and nutritious they will be when you serve them. To individually freeze whole berries, clean and remove the green hulls. Spread them on a cookie sheet and freeze. Once frozen, store in a Ziploc bag.

Here are some delicious and easy ways to add fresh strawberries to your meals:



Top a bowl full of sliced berries with a dollop of low-fat sour cream and generously sprinkle with brown sugar.

Mix chopped strawberries with cinnamon, lemon juice and maple syrup and serve as pancake and waffle topping.

For Chocolate Dipped Strawberries, combine 1 TBSP vegetable oil and 2 cups chocolate chips in a microwave bowl. Gently melt the chocolate until it is warm, but not hot, to the touch. Holding the strawberry by the green hull, dunk into the chocolate, covering half the berry.

Make a strawberry-banana smoothie by blending 2 TBSP orange juice, 1 cup plain yogurt, 1 cup strawberries and 1 banana.

Add sliced strawberries, walnuts and parmesan cheese to spinach salad.

Drop a whole frozen berry in a Margarita or martini.



Contact Victoria at Victoria@northcountyoutlook.com or by phone 360-658-9903.