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


Strawberries, sliced

Onions, thinly sliced


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 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

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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.”