🍓Strawberries are in season! 🍓

After months of waiting (and enduring subpar grocery store alternatives), the arrival of strawberries marks the official start of summer each June.

Our 3rd grade gardening class participants from Carnegie Elementary School know just how delicious strawberries are when they’re locally grown and freshly picked! Most importantly, these vibrant, sweet gems are packed with vitamin C and antioxidants, making them both healthy and tasty.

At the 61st Street Farmers Market, you’ll find everbearing and day-neutral varieties from June through the fall. Strawberries are at their sweetest when nights are cool and days are hot. Look for them at the Ellis Family Farm and Mick Klug Farm stands.

Looking for a new way to enjoy strawberries beyond snacking or smoothies? Try Chef Romana Baptiste’s Strawberry Vinaigrette—a refreshing twist that brings out the best of summer.

FUN FACT: Strawberries aren’t actually berries—and those little seeds on the outside? They’re the real fruit!

Strawberry Vinaigrette Recipe by Chef Romana Baptiste @chefmona13 of Chef in the Hood

Serves: 10

**Ingredients:**
- 1 pint strawberries, diced
- 2 tbsp sweetener (agave nectar or honey preferred)
- 1 cup olive oil
- ½ cup apple cider vinegar (or any vinegar you have)

**Directions:**
1. Blend all ingredients in a blender or food processor until smooth.

**No blender? No problem!** Mash strawberries by hand with a fork or potato masher until pulpy. Combine all ingredients in a jar, seal, and shake well.

2. Serve cold over your favorite salad.

**Salad Tip:** 🌱 Try it with garden-fresh strawberries, raspberries, sorrel, spinach, lettuce, onions, garlic, mint, dill, or arugula!