It’s summer and the fruits and vegetables from the garden are rolling in. One of the most anticipated seasonal foods in Nova Scotia, has to be strawberries. Arriving at the beginning of summer, there is nothing like the taste of fresh picked strawberries. The u-picks are popular for many people who then like to make jam or put some away in the freezer, but for others it is just as easy to pick them up at the market and take them home to enjoy. From strawberry shortcake, strawberry bread, and strawberries and cream, or this delicious Plant to Plate – Spinach Salad with Strawberries and Candied Pecans there are many ways to make the most of the strawberry season.
Plant to Plate
Elspeth and I had a great chat during our Plant to Plate video and a delicious sampling of another terrific way to use strawberries in the kitchen…popsicles! They came up with a Strawberry and Basil Popsicle that was so delicious and refreshing!
Plant to Plate with Wile's Lake Farm Market- Strawberry PopsiclesPlant to Plate- Strawberry Popsicles! #sponsored
Posted by Simple Local Life on Tuesday, July 3, 2018
You can find the recipe for Strawberry Basil Popsicle on the Wile’s Lake Farm Market website.
Spinach Salad with Strawberries and Candied Pecans
Spinach Salad with Strawberries and Candied Pecans is a perfect recipe to use up fresh spinach and strawberries.If you’re lucky, you may have both of these growing in your own garden. 🙂 This salad is perfect with something barbecued or as a light lunch with some homemade bread.
Make a batch of candied pecans…or walnuts…and they will keep in a jar in the fridge for several weeks. Same goes for the dressing. You may not use it all, but kept in a jar, you’re all ready for the next time you want to quickly make a salad.
- Candied Pecans
- 1 Tablespoon of butter
- 1 cup of pecan halves
- ¼ cup sugar
- .
- Dressing
- ½ cup olive oil
- ½ cup wine or apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1 teaspoon poppy seeds
- salt and pepper
- .
- 8 oz fresh spinach, washed and dried
- 1 cup fresh strawberries, washed, hulled and sliced
- ¼ cup crumbled Feta cheese.
- Melt the butter in a non-stick skillet
- Add sugar and nuts
- Heat stirring constantly until the sugar has melted and the nuts are coated
- Pour out on a parchment paper and using a spatula separate the nuts and let them cool
- Whisk all dressing ingredients together or shake in a jar
- Tear the spinach into bite sized pieces into a salad bowl
- Add strawberries
- Toss gently with the dressing
- Top with pecans and feta
- Serve immediately.
Do you use strawberries in your salads? What’s your favourite way to enjoy them? Leave a comment and let us know!
*Plant to Plate is sponsored by Wile’s Lake Farm Market located in Wileville, Nova Scotia. Wile’s Lake Farm Market has fresh spinach and strawberries available now at the market. Their knowledgeable staff is always available to answer any questions you may have.
