Download Printable Version of the Strawberry Salsa
Strawberries are in season from May to August in Skagit County.
Strawberry Salsa
Time needed: 10 minutes
Servings: About 4
This is an easy and refreshing recipe sure to be a household favorite. Choose local Skagit berries which riper and more flavorful at peak season – May, June, July, and possibly available through September.
| INGREDIENTS 1 1/2 cups fresh strawberries, washed, stems removed, and chopped 1/2 jalapeño pepper, seeds removed and minced 1/4 cup onion, minced 2 Tablespoons chopped cilantro 1 1/2 teaspoon lime juice DIRECTIONS 1. Wash hands with soap and water. 2. Chop the strawberries and cilantro. 3. Mince jalapeno pepper and onion. Squeeze lime for juice. 4. Mix strawberries, cilantro, jalapeno pepper, onion, and lime juice in a bowl. 5. Chill for 30 minutes before serving. Serve as a dip with tortilla chips or topping on tacos. |
Kids in the Kitchen
Letting your child help in the kitchen is a great way to create precious memories as they develop math skills (counting and measuring), develop small muscle movement, and eye-hand coordination. Counting is a math skill, and strawberries are easy to count. Count with your child the number of strawberries that come in the Harvest for Healthy Kids basket.
Strawberries are a soft fruit, easy to cut and smash. The above Strawberry Salsa recipe is great for practicing small muscle movements by smashing the strawberries with a fork or a potato masher, then stirring and mixing in the other ingredients. And don’t forget to have your child help with clean-up by putting trash in the garbage can or stems ad leaves in the compost bucket.
8 whole strawberries = 1 cup
How to Store Strawberries
The trick is to keep berries cold and dry so they won’t mold. For the short term: arrange berries (without washing or removing the stems) on a paper towel-lined tray and cover with plastic wrap; then refrigerate. Before eating or using them, wash the berries under cool water and then remove stems.
The Family Farms to Healthy Kids project is based upon work that is supported by the USDA Award CN-F2S-IMPL-20-WA-3. Any opinions, findings, conclusions, or recommendations expressed on this flyer are those of the author(s) and author(s) and do not necessarily reflect the view of the U.S.D.A. WSU is an equal opportunity provider.