Planted in the spring, but not harvested until the second season of growth.
Available mid-June to early July only - there’s nothing like a sweet, red berry straight from the field!
The shelf life is not long – they’re best eaten the same day. If you do store them, keep them in the fridge, but if possible store them in a single layer so they don’t bruise each other.
There are so many good ways to eat them (other than straight from the field!). Try them in a salad with spinach and red onion with a maple syrup dressing, in muffins, or the ever favourite strawberry shortcake with real whipped cream!
They can be frozen for use in the winter: freeze undamaged berries in a single layer and then place in a bag to use all winter in smoothies, pies, or other baking.
Strawberries are rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. It's also an excellent source of magnesium.