This week’s share will include a container of either strawberries or raspberries. As you may know, we do not grow them here on our farm, but they are locally grown. Excellent for snacking, they are also delicious over morning cereal, in smoothies or as a topping on vanilla ice cream.
Who can resist a fresh sweet juicy strawberry?  Strawberries are an excellent source of vitamin C and are rich in the B-complex vitamins.  They also contain significant amounts of vitamins A and E, and the minerals potassium, manganese, fluorine, copper, iron and iodine.
To prepare, wash strawberries in cold water.  An easy way is to dip them in cold water in a large bowl for a few seconds, allowing any sand to wash off.  Spread out on a cloth and gently pat dry.  Remove stems and caps with a paring knife.  They are now ready to snack on or use in salads, pies, tarts, and smoothies.
To store strawberries, sort out any damaged ones.  Remember if you come across a few soft ones, simply discard them. No need to dispose of the whole container!  Place them in a wide bowl or plate, cover with a paper towel, and refrigerate.  Use within a day or two, as these do not have a long shelf life.

Raspberries are high in vitamins A and C and provide generous amounts of potassium and calcium.  Delicious alone, they are also an excellent addition to fruit salads or smoothies. Keep in mind that raspberries have a rather short shelf life, so store in the refrigerator for no more than 1-2 days. Wash just before ready to use.