Strawberries are a fruit which have grown wild for centuries and were first cultivated in the 13th century. The Romans valued strawberries for their therapeutic powers for everything from loose teeth to gastritis.

In the Kitchen

Fresh strawberries are wonderful eaten alone or with cream, macerated in wines or liqueur and used in many desserts, preserves, jams, jellies and syrups.

In the Garden

Strawberries are a companion to beans, borage, lettuce, onion, peas and spinach. They are a competitor to cabbage.

Chilled Strawberry Soup

  • 1lbfrozen strawberries, thawed
  • 1/4cupwhite sugar
  • 1/4tspvanilla
  • 1cupplain yogurt, low fat
  • 1cup2% milk
  • fresh strawberries for garnish
  1. In a blender or using an immersion blender, puree thawed strawberries and their juices until smooth. Add sugar and vanilla. Then add yogurt and milk, stir well.
  2. Chill for at least two hours before serving. Garnish with fresh strawberries.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care. 

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