Mommy Monday: Spring Fruits

In many parts of the country spring is still thawing and you might not yet be enjoying fresh produce.  Here in South Carolina we are blessed with a long growing season and can produce lots of vegetables and fruits throughout the year.  Yearly we plant a large family garden but still rely on local farms for some of the freshest produce around until ours is ready or for those items we don't grow.

It's important to our family to support local farmers however we know that at times throughout the year that might not be possible.  It also might not be within your budget since at times this can be more expensive.  I was amazed to learn that more and more farm stands are not accepting EBT and SNAP cards than ever before.  That is the great thing about America we have choices for our food.  You can purchase food at a grocery store, farmers market, or local farm and know that you are getting a product that is safe and nutritious for your family.

Photo Courtesy of Cotton Hill's Farm Facebook Page

We personally love to purchase locally grown strawberries from our two favorite farms Bush-N-Vine &  Cotton Hills Farm.  The strawberries are sweeter and fresher than the ones I can get at the grocery store plus it doesn't hurt that we know the farmers.  The Hall Family (Bush-N-Vine) is actually part of my husband's extended family and the Wilson's (Cotton Hills) are close friends.  I feel privileged to be able to treat our family to such wonderful local fruits.  Both of these farms do their best to ensure they provide my family and yours with the safest most affordable produce!  

Many times I am asked if local food is better for you...well if you are asking is a strawberry grown in South Carolina any healthier for you than one grown in California.....NO...the nutrition value of fruit is basically the same no matter where it is grown.   
Photo Courtesy of Bush-N-Vine's Facebook Page

Now if you ask about the taste..yes there is a difference.  A strawberry purchased at the grocery store must be harvested, packaged, shipped, and purchased prior to going bad.  To accommodate for this most fresh fruits and veggies sold in the grocery store are pick prior to being fully ripe.  If you are purchasing fruits and veggies at a local farmer's market or on-farm the items were probably picked early that morning and are perfectly ripe.  

Now for my first giveaway!

I am giving away a 1 $25 gift certificate to Cotton Hills Farm and a visor from Bush-N-Vine.

To enter please be sure to complete the entries below!!

Until Next Time--

a Rafflecopter giveaway

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  1. What a cool giveaway! Hope all is well down south!

  2. My favorite strawberry recipe is as follows
    Cut one pound cake into small cubes, layer in a dish with vanilla pudding (1 box is enough for one cake), and cut up strawberries, and blueberries. When you run out of cake, top with whipped cream and more berries. Chill and serve. Awesome for birthday parties because it travels well in a cooler.

  3. My wife and I take the kids strawberry picking every year. It has become a family tradition. We do not make it over to the western portion of the county very much but would love the opportunity to try it out!

  4. Thanks for the giveaway! We love to take strawberries but sugar on them, put them on Mimi shortcakes and top with cool whip!! :)

  5. I am so glad I found your blog! I laughed at the title because it soooo ME. Here is my recipe. My family says can you make "That Strawberry Jello Pretzel Thing". Umm humm, that's how sophisticated we are at Wild Poppy Farms!
    Here what you do:

    2 c. crushed pretzels
    3/4 c. margarine, melted
    3 T. sugar (um, sometimes I use splenda, if I plan on eating of it)
    1 (8 oz.) cream cheese softened
    1 (9 oz.) whipped cream
    1 c. sugar (again Splenda can be used)
    1 (6 oz.) pkg. strawberry jello (sugar fee can be used)
    2 c. boiling water
    20 oz. unsweetened frozen strawberries


    Mix crushed pretzels, margarine, and sugar together
    Press into a 9×13 inch pan
    Bake at 400 degrees for 8 mins, refrigerate until cool
    Combine cream cheese, whipped cream and sugar, mixing well
    Spread on cooled crust
    Mix jello with water then add frozen berries
    Stir until berries soften and jello start to thicken
    Gently pour mixture on top of cream cheese layer Refrigerate until jello sets

  6. My favorite strawberry recipe is strawberry ice cream. We have the machine just add fresh cream, sugar, and crushed up strawberries. Turn machine on and yummm!!!

  7. We love peanut butter and strawberry sandwiches at out house! Just slice the strawberries and place between two slices of bread, each covered with a thin layer of peanut butter. Mmmm...

  8. I LOVE strawberry rhubarb pie. I couldn't find my recipe, but this one is similar.

    Easy Strawberry-Rhubarb Pie

    1 prepared pie pastry (8 or 9-inch size; bottom and top shells)
    3/4 cup sugar
    1/3 cup flour
    1/4 teaspoon salt
    2 1/2 cups fresh strawberries, cut in half if large
    2 1/2 cups rhubarb pieces (1/2-inch size)

    Combine sugar, flour, salt, strawberries, and rhubarb. Mix well.

    Place filling in an unbaked pie shell, then cover with top shell, crimp edges to seal. Cut a few slits in top crust.

    Bake in a 375 degree oven for 25 minutes with foil wrapped around edge of pie plate; remove the foil and bake 25 to 30 minutes more or until brown

  9. Thanks Amanda! All is great here...enjoying wonderful spring weather. Hope all is good in SD!

  10. I am LOVING all these strawberry recipes! Keep them coming! Thanks for taking time out of your day to post a comment.

  11. My favorite recipe:
    Slice as many strawberries as you want to eat.
    Sprinkle with powdered sugar.

  12. Thanks for the giveaway Caci. Love strawberries went to Cotton Hills last week to get some.

  13. Punch Bowl Cake
    1 large angel food cake (break into small pieces in punch bowl or large container)
    Add 1 small box powdered sugar
    1 small can evaporated milk
    1 large container cool whip
    1 large sour cream
    Toss and mix above ingredients thoroughly.
    Topping: blend 2 pints strawberries with 1 small jar strawberry glaze. Refrigerate. Enjoy