Are you good at coming up with snappy fun names? Because “day neutral strawberries” just doesn’t cut it for me.
Yes of course I’m thankful that now in Ontario and maybe where you live too we have berries that grow May-October much longer than the, June-July-eat-your-weight-in-strawberries-before-it’s-gone season, I knew as a kid.
But “day neutral”?
As long as the temperatures are suitable, these babies will flower and fruit continuously regardless of the daylength (which normally controls flowering).
So call them what you will, you have to admit local berries taste best and in this school lunch salad they pop with colour and good nutrition. One half cup of sliced strawberries provides a child’s daily fill of vitamin C.
Does adding strawberries or other fruit to salads entice your kids to eat them? What are their favourite combinations? Share your ideas here!
Kids Cook!*Put your child in charge of keeping the fridge stocked with homemade salad dressing. Use this DIY salad dressing resource from the Canola Eat Well website.
- 4 cups (500 mL) salad greens (arugula, spinach, romaine)
- ½ cup (125 mL) sliced fresh strawberries
- ½ cup (125 mL) orange segments, fresh or canned
- 4 tbsp (60 mL) dressing, see below
- Dressing (recipe below)
- For a crisp salad at lunchtime, portion out and pack up in separate sealed containers: Salad greens container (container needs space to hold fruit added at lunchtime), Fruit container (berries/oranges), Salad dressing container.
- Refrigerate for school lunches the next day.
- Alternatively, layer up a jar with the dressing and fruit on the bottom and the greens on the top. Shake at lunch and eat.
• For more tips on buying, storing and using strawberries, visit Foodland Ontario.
* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.