The Seasonal Ingredient

  • Strawberries

    Strawberries are rich in antioxidants. In addition to antioxidants, they have many other nutrients, vitamins and minerals that contribute to overall health.

    Ten Fun Facts About Strawberries:

    1. Strawberries are the first fruit to ripen each spring.

    2. There are 200 seeds on an average strawberry.

    3. Despite their name, strawberries are not technically berries. They are accessory fruits because they have seeds inside.

    4. The seeds can grow into new strawberry plants.

    5. According to the US Department of Agriculture, Americans eat an average of 3.4 pounds of fresh strawberries every year.

    6. California produces 75% of strawberry crops in the US.

    7. Strawberries are considered members of the rose family, as they give off a sweet fragrance as they grow on bushes.

    8. Considered a perennial, strawberry plants will grow back year after year.

    9. Ancient Romans believed strawberries had medicinal powers. They were used to treat everything from depression to fever and sore throats.

    10. Native Americans were also among the earliest people to eat strawberries.

A Recipe to Make with the Kids!

  • Pancakes and fork on plate with strawberries on top

    Whole Grain, Heart-Healthy Strawberry Pancakes

    Ingredients (Makes 7 Servings)

    1 1/2 cups whole wheat flour
    3 tablespoons sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3 eggs
    1 container vanilla low-fat yogurt (6 oz)
    3/4 cup water
    3 tablespoons canola oil
    1 3/4 cups sliced fresh strawberries
    1 container strawberry low-fat yogurt (6 oz)


    Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating). In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with egg beater or wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Enjoy!