Celebrating Strawberries

Fresh, flavorful locally harvested foods are available at the Farmer’s Market in May and June. A variety of crops harvested in fall (squash, apples, endive, garlic, grapes, figs, mushrooms) and winter (kale, radishes, turnips, leeks), complimented by tender spring vegetables and berries grace the stalls and tables.

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Why Shop at the Farmers’ Market?

The food is at its freshest because it doesn’t have to travel hundreds of miles to get to you. Local producers can select their produce varieties for taste, rather than their ability to travel.

You can help ensure that local farmland will stay in production. You can talk to the people who grow or make your food and they can and will respond to your needs, tastes, and questions.

More than a marketplace, it’s a social gathering where friends and families meet. And here are 10 very good reasons for why you should eat seasonally.

We are enjoying Asparagus, Artichokes, Cauliflower, Cherries, English Peas, Fava Beans, Fresh Herbs, Green Onions, Lettuce, Mustard Greens, New Potatoes, Radishes, Rhubarb, Salad Greens, Spinach, Swiss chard, and Turnips.

We are also celebrating Strawberries. Recipes for Virgin Strawberry Daiquiris and Strawberry Cheesecake can be found below.

Virgin Strawberry Daiquiri

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1 oz fresh lime juice
  • 3 oz fresh strawberries
  • 1 teaspoon sugar
  • Cracked ice


  1. Blend lime juice, strawberries, and sugar in a blender until smooth.
  2. Add the cracked ice and blend again until smooth.
  3. Pour into a chilled cocktail glass.
  4. Garnish with whole strawberry or mint leaf.
  5. Serve with a straw.

Strawberry Cheesecake

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1 1/2 c Graham cracker crumbs
  • 2 tb Sugar
  • 3 tb Margarine or butter; melted


  • 19 oz Cream cheese; softened
  • 1 c Sugar
  • 2 ts Lemon peel; grated
  • 1/4 tsp Vanilla
  • 3 Eggs


  • 1 c Strawberries; mashed
  • 1 c Sugar
  • 3 Tbsp Cornstarch
  • 1/3 cup Water


Pre-heat oven to 350 degrees F.


  1. Stir together graham cracker crumbs and sugar.
  2. Mix in butter thoroughly and press into a 9″ springform pan.
  3. Bake 10 minutes.
  4. Cool.
  5. Reduce oven temperature to 300 degrees F.


  1. Beat cream cheese in a large mixing bowl.
  2. Gradually add sugar, beating until fluffy.
  3. Add lemon peel and vanilla.
  4. Beat in eggs one at a time.
  5. Pour into shell.
  6. Bake 1 hour or until center is firm.
    Cool to room temperature and then spread with the strawberry glaze.
    Chill 3 hours.


  1. Blend sugar and cornstarch together in a small saucepan.
  2. Stir in water and strawberries.
  3. Cook, stirring constantly, until the mixture thickens and boils.
  4. Boil and stir for 1 minute.
  5. Cool thoroughly before spreading over cheesecake.

Related Post:  Best Berry Recipes for Strawberries includes Strawberry Shortcake, Strawberry Smoothie Popsicles, Strawberry Jam and Strawberry Rhubarb Pie.

I like shopping local. Buying locally is easy and affordable and it’s the right thing to do for the environment and community too. The Advantages of Buying Food Locally are:

  • fresher, healthier and better tasting food;
  • fewer associated transportation emissions;
  • boosting the local economy;
  • building community.


  1. I am a big proponent of shopping. buying and spending locally – not just food but also supporting the little independent shops like cobblers, gift/card shops, services like the beauty and hair, coffee shops etc. I will always to choose to spend my money with a local independent rather than a high street chain store. I get a veg box (CSA) from a local farm co-op that is run by volunteers and is not for profit and have to say that it always tastes fantastic. I also buy seasonally as in the first place, the food tastes better and it has all the economic benefits of a smaller carbon footprint too…and thank you so much for tweeting a link to my post :)

    • Hello there,
      I like your blog very much and it’s nice to find we have things in common like shopping local and buying seasonal too. Thanks for the visit.

  2. Thank you for sharing these strawberry concoctions. Our strawberry beds are bursting right now, and it’ll be a delight to enjoy the strawberries we don’t end up eating while picking them in a variety of delicious ways.

    • I’m going crazy trying to cope with everything as hubby prepares to travel away for a week. Gardening, business,contracted work, house work, property work and oh yeah – blogging are all on my list.

      The only saving graces, read that as pacification methods, for me right now are strawberries and chocolate.

  3. Great photos – very appealing. And a great sentiment that I completely endorse.

    Like many places in the ‘overdeveloped’ world, we have seen the loss of local grocers.

    They are replaced with lots of chain mini-supermarkets and they serve a need. But how well?

    Some local people recently started a collective under the name ‘Dig-In’ and there is now a shop selling local produce. I have started going there and the quality and taste is great.

    And it is not just taste. Just to slice a tomato reminds me what the texture of the fruit used to be like before standardisation took over.

    Part of the problem with the loss of ‘buying local’ is that we forget. We forget what things were like before the big chain supermarket standardisation took over.

    • I’m so happy to read about the food collective. You are bound to meet good people as well as benefiting from eating healthier and tastier food. Seed savers groups and gardening groups are also wonderful groups to get involved in.

      I recall eating juicy tomatoes right out of the garden as a child before they were replaced with the standardized stock that “travels and stores well”. Luckily we know people who saved seeds produce tasty tomatoes today.

      We ought to investing in urban agriculture, community gardening, roof top gardening, etc. all aimed at sustainable/local (or regional) food systems for many reasons. Not least of those is control over local food production, revival of heritage species and a focus on diversity, rather than being vulnerable to the ups and downs of unhealthy and unsustainable mono-species industrial farming.

      We need to restore connection to the land and the growing cycles. We need to practice production methods that respect natural carrying capacity. We need to become connected with people who produce the food we eat. In every way we can we need to become conscientious food producers, so we leave a natural legacy of intelligent food production that the generations to follow can invest in and benefit from.

    • They are all deleicious. If you have a fresh strawberries recipe, I want to know what it is please. I don’t want to make jars and jars of jam as there are only two of us.

  4. Where I live we can get fresh strawberries all year round. The season starts in the north and then moves south over the year. I like to buy mine when they’re grown in my state.

    Talking of low food miles, a friend of my husband’s has beef cattle and we bought a quarter beast last week. The animal had lived on his farm about 30 km away. It was butchered at the local butcher and then the meat was delivered. You can’t get much closer than that. Four families shared our quarter and we all ended up with plenty. The best thing is the meat is tender and delicious.

    • Strawberries all year round – oh lucky you! We do the same as you do. We buy local from cattle farmers who don’t use any steroids or antibiotics and we buy fish,shrimp and prawns from local fishers at the dock. We eat meat or fish about 3 times weekly,sometimes 4 times.

      • We live more than 2 hours from the coast so our seafood isn’t fresh caught. We do however have an abundance of limes, oranges, lemonades and mandarins on our trees at the moment – our vitamin C levels should be very good. We’re growing lots of Winter veggies too.

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