JUNE’S HARVEST OF THE MONTH IS STRAWBERRIES!

Strawberries are packed with Vitamin C! A 1/2 cup serving of strawberries (about 4 whole strawberries) provides 80% of your daily Vitamin C needs! Vitamin C helps your body heal cuts and wounds and helps lower your risk of infection. It also helps your body absorb the iron found in foods. Source:

How to grow your own strawberry plants Strawberry plants grow best in raised garden beds. They need plenty of water, warm days, and cool nights (so plant them in either the spring or fall!) Strawberries are perennial, meaning that they can survive and produce fruit for many years. Set the plants in the soil so that the soil is just covering the tops of the roots. Don’t cover the crown. Set plants inches apart in rows of 3-4 feet apart. Don’t plant strawberries where peppers, tomatoes, eggplant, and potatoes have been grown. Source:

Try these tasty recipes (and be sure to sample them during today’s HOTM taste test during lunch!) Strawberry Coleslaw Makes 6-8 Servings 1 head green cabbage 1 cup strawberries 1/4 cup balsamic vinegar 1/4 cup rice wine vinegar Juice from 1 freshly squeezed orange 1/4 cup olive oil Sea salt and pepper (to taste) Directions: Cut the cabbage into julienne strips. Wash, hull, and slice the strawberries. Put all the ingredients into a large bowl and toss to combine. Season with salt and pepper. Strawberry-Mint Infused Water Makes 2.5 Quart Pitcher 8-10 large strawberries 1/4 cup mint leaves 2 cups ice 6 cups filtered water Directions: Put ice at bottom of 2.5-quart pitcher. Wash, hull, and slice strawberries. Add strawberries and mint. Fill the rest of the way with water. Let sit in refrigerator for several hours to let flavors develop. Strawberry Milkshake Makes 1 serving 1/2 cup frozen strawberries 1 cup skim or 1% milk 1/4 cup soft tofu or plain lowfat yogurt Directions: Place all ingredients in blender. Blend until frothy. Serve immediately.

There will be Harvest of the Month samples during lunch under the cover eating area today!