Berry, Berry Delicious

May is strawberry month. And Tennessee’s a great place to cultivate and harvest strawberries. With several strawberry farms located within a few hours of Chattanooga, plus an annual berry festival in Rhea County, it seems East Tennessee knows how to embrace and celebrate this little wonder.

American Indians are believed to have cultivated strawberries as early as the mid-17th Century. Strawberries are a member of the rose family and are the only fruit with seeds on the outside instead of the inside. The origin is unclear. Some believe it comes from a time when children strung the berries on glass straws and sold them by the straw. Others think the name refers to the way strawberries grow, by runners “strawed” over the ground. Either way, there’s no doubting this little fruit is a favorite for many during the late spring months.

Here at the Museum, strawberries are one of our favorite crops to grow in our rooftop garden. They are easy to grow and really fun to eat by themselves or in great recipes. Their sweet flavor and meaty texture make this fruit a top pick for salads and side dishes. Try spicing up a simple salad recipe by adding fresh strawberries. They make a great complement to dark, leafy greens and add a sweet flavor that kids like.

This strawberry spinach salad recipe is great for small kids but it does contain some strong flavored ingredients. Instead of shying away from bold flavors, add a few to salads to help broaden your child’s palette and understanding of food. If you are still unsure, have your child help assemble the salad and taste each ingredient before-hand to determine her likes and dislikes. Some kids may be resistant to eating dark greens. One trick we use in our kitchen classes is to have each child tear the spinach leaf into small, bite-size pieces. That way the leaves no longer resemble something found outside on the ground.

Strawberry Spinach Salad Recipe:
One bunch spinach
10 strawberries
½ diced red onion
Goat cheese
Parmesan cheese
Drizzle Balsamic vinegar and Olive oil