Strawberries burst onto the summer scene with flavor and color. Not only are they delicious, they are a good source of Vitamin C, folate and potassium. They are irresistible fresh from the garden but they also fill a spot in many recipes. Snatch them while they’re in season.

Strawberry Spinach Salad with Poppy Seed Dressing

Spinach

Strawberries, sliced

Onions, thinly sliced

Dressing:

¼ cup milk

1/3 cup mayo

1/3 cup sugar

1 T poppy seeds

2 T red vinegar

Combine spinach, onions and strawberries.

Mix dressing together in a pint jar; shake well.

Pour on salad and toss to combine; serve immediately.

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing

 

Strawberry Jam

5 cups crushed strawberries

7 cups sugar

1 box fruit pectin (1/3 cup)

½ T butter

Place strawberries into a 6- or 8-quart kettle; add fruit pectin and butter.

Bring to a full rolling boil over high heat while stirring constantly.

Add sugar all at once; stir and return to boil; boil 1 additional minute.

Remove from heat; skim off foam.

Fill prepared jars quickly; process in canner in boiling water for 5 minutes.

Visit nchfp.uga.edu for complete U.S. Department of Agriculture directions regarding food preservation.

Strawberry Jam

Strawberry Jam

Strawberry Tapioca

3 cups water

½ cup water

1 cup crushed strawberries

1 cup whipped cream

Bring 2 cups water to a boil in a small saucepan.

Cover tapioca with 1 cup of water; allow it to soak for 5 minutes.

Add tapioca and sugar to boiling water; cook until tapioca is clear.

Remove from heat and cool completely, stirring occasionally.

Add crushed strawberries and whipped cream; stir well to combine.

Serve or refrigerate.

Strawberry Tapioca

Strawberry Tapioca

Strawberry Pretzel Dessert

Layer 1:

¾ cup butter

3 T brown sugar

2½ cups pretzels, coarsely crushed

Layer 2:

1 8-ounce pkg. cream cheese

1 8-ounce container whipped topping

½ cup powdered sugar

Layer 3:

1 6-ounce box strawberry jello

2 cups boiling water

1 cup ice-cold water

3 cups sliced strawberries

Mix butter, pretzels and sugar together.

Pat into the bottom of a 9-inch x 13-inch pan to form a crust.

Bake at 350 degrees for 10 minutes; set aside to cool.

Dissolve jello in boiling water.

Add cold water and berries.

In a separate bowl mix cream cheese, sugar and whipped topping.

Spread cream-cheese mixture on cooled pretzel crust.

Pour jello-strawberries mixture on top.

Refrigerate until set; cut in squares to serve.

Strawberry Pretzel Dessert

Strawberry Pretzel Dessert

Cherlyn Beachy lives near St. Ansgar in northeast Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingredients and no one else to wash the dishes,” she says. “I’m always on the lookout for recipes that fit the schedule of a busy household – providing tasty easy-to-prepare seasonal food.”