There’s no better way to jump into Spring than with the taste of strawberries. Whether your choice is with a shortcake, a garden salad, cereal, jams, and preserves, or just right out of the field this is your time of year. Depending on the weather, these berries will start coming off the vines locally in late April and early May. U-pick operations are fun and while these are limited in Bertie County there are some in surrounding areas.

If you need some direction on how to use this delicious taste of Spring here are a couple of ideas and opportunities.  Tired of the same old choices for dinner? Take a minute to look at this healthy recipe. It combines spinach with delicious berries and nuts (preferably locally grown and roasted peanuts). Not only does this taste good it’s good for you, knocking out a daily serving of vegetables and fruit.

Strawberry Spinach Salad

Ingredients

• 1/2 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce
• dash paprika
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 1/2 teaspoons minced onion
• 1/4 cup vinegar
• 1 9-ounce bag fresh spinach
• 1 pint fresh strawberries, sliced
• 1/4 cup nuts, chopped (optional)

Dressing Directions

1. Combine all ingredients except spinach, strawberries, and nuts.
2. Using a fork or wire whisk, mix until well blended and sugar melts.

Salad Directions

1. Clean spinach and pat dry. Cut off stems and place in a bowl.
2. Add sliced strawberries.
3. Drizzle dressing lightly to taste over spinach and strawberries.
4. Toss to coat.
5. Sprinkle nuts over top.

And finally, just for fun, you might try this tried-and-true recipe for strawberry pie. Using fresh berries and limiting portion size will surely help keep your diet balanced moving through Spring.