April marks the start of strawberry season in the low country, peaking until June. These antioxidant-rich berries might be on the ‘Dirty Dozen’ list when grown conventionally, but they are quite beneficial for your health (and community) when picked locally. Find out how to source local strawberries in season, wash them, and lastly, prepare a delicious treat with them.
Where you can pick your own strawberries locally
BOONE HALL FARM
2521 Highway 17, Mount Pleasant, SC 29466
Boone Hall’s annual Lowcountry Strawberry Festival will be held April 29 through May 2. There is a $12 admission fee for adults and an $8 admission for kids, and U-pick strawberries are $2.49 per pound. Event admission includes family access to a petting zoo, acrobatic dog shows, pig races, a three-story slide tower, trampolines and jump areas, live entertainment, vendor exhibits, free parking and festival/tractor rides.
245 Hickory Bluff Lane, Holly Hill, SC 29059
Enjoy a healthier Strawberry Daiquiri
½ cup strawberries
Handful of ice
1.5 oz rum
1 tablespoon organic lime juice (Santa Cruz or Lakewood brand)
1 tablespoon preferred sweetener (Monk fruit, honey or xylitol)
Blend all ingredients in blender until smooth and slushy.
*Double or triple this recipe for multiple servings
Fire up the grill for some strawberry kebabs
15-20 medium-large strawberries
1 bunch of fresh basil leaves
1 tablespoon honey
1 teaspoon balsamic vinegar
Pinch of dried mint leaves
Pinch of sea salt
Avocado oil for coating
Cool off with a refreshing strawberry salad
1 oz greens of your choice (Spring Mix, 50/50 Blend, Baby Spinach or Kale)
3/4 cup of crumbled goat cheese
1/2 small red onion, thinly sliced
3/4 cup of toasted almonds, pecans or pistachios
Handful of cherry tomatoes, sliced in half
¼ cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1 ½ tablespoons honey
½ teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon black pepper
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