Many people ask me how to eat seasonally. My simplest answer is to take a que from your local grocery store. Typically, whatever is cheapest and most abundant is in season at that time. If you stick to that rule, you will generally be ok.
Have a hankering for a blueberry pie in January? The blueberries for the smallest amount will be around $5.00. Make a blueberry pie in July? blueberries will be abundant and you can get 3 containers for $4.00.
I found an excellent resource on seasonal eating here. You can click on the fruit or vegetable you are looking for and find out when it is in season and also find out all the nutritional information about it.
Right now strawberries are here. It is a little early, but they are everywhere and very affordable.
Strawberries are such a fun fruit – who doesn’t like them dipped in sugar or chocolate for goodness sakes? My kids just devour them – I can hardly keep them in the house!
This salad is my go-to salad when strawberries are plentiful. The combination of the strawberries and spinach with the red onion, Gorgonzola cheese, and walnuts is just perfection. A lot of people do a poppy seed dressing which I do a lot as well, but this dressing I got from a friend years and years ago and its just a nice twist on the strawberry spinach salad.
I hope you try this – I know you will love it!
Recipe~Strawberry Spinach Salad
by Tammy Boyd and dressing from my friend Kathy Heinen
1 bag baby spinach
1 pint strawberries, sliced
1/2 cup Gorgonzola cheese
1/4 cup red onion, sliced very thin or chopped very small
1/2 cup organic, raw sugar
1 tsp dry mustard
1 tsp salt
1/8 tsp paprika
1/3 cup apple cider vinegar
2 cloves garlic, minced
1/4 cup canola oil
Put salad ingredients in a large bowl and whisk all dressing ingredients together or put in a mason jar and shake until well combined. Toss dressing into salad just before serving.