Ingredients

• Cooking spray
• 1 cup flour
• 1 tsp baking powder
• ^1/4 tsp salt
• ^1/2 cup butter, unsalted, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup strawberries, halved
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Directions

1. Grease 9-inch deep dish pie plate with cooking spray.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, use beaters to cream butter and 1 cup of sugar. Add eggs one at a time, beating after each addition, add in vanilla.
4. Using a mixer at medium speed, add in flour mixture. When well-mixed, pour into a pie plate. Cover with plastic wrap, chill in refrigerator for 20 minutes.
5. Preheat oven to 375 F. Arrange strawberry halves in a target formation on top of batter. Sprinkle lemon juice across the strawberries. Make a cinnamon sugar mixture with remaining ingredients and sprinkle over tart.
6. Bake for 40 – 50 minutes or until edges are brown and center is set.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh gen caps. refrigerate ripened strawberries for 1 – 2 days, do not wash until ready to eat or cook.

To prepare, rinse in a bowl of cold water to clean. Do not soak. Remove the leaves and green caps. Slice strawberries as desired.

Nutritional Information

Calories: 289
Total Fat: 12.9 g
Saturated Fat: 7.7 g
Cholesterol: 71 mg
Sodium: 172 mg
Total Carbohydrates: 42.0 g
Dietary Fiber: 1.0 g
Sugars: 29.1 g
Protein: 3.3 g
Serves: 8

Ingredients

• 3 cups zucchini, shredded
• 1 ^2/3 cups sugar
• ^2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ^1/2 tsp ground cloves
• ^1/2 tsp baking powder
• ^1/2 cup walnuts, coarsely chopped
• ^1/2 cup golden raisins

Directions

1. Preheat oven to 350 o F. Move oven racks to low, so that tops of pans will be in middle oven. Grease two 8-inch loaf pans.
2. In a large bowl, beat together zucchini, sugar, oil, vanilla, and eggs.
3. Add in flour 1 cup at a time. then mix in remaining ingredients, except for nuts and raisins. Fold in nuts and raisins with a wooden spoon.
4. Pour into pans. Bake for 50-60 minutes, until toothpick comes out clean.
5. Cool 10 minutes, loosen sides, flip to release. Cool on wire rack before wrapping.

Handling & Storage

A summer variety, zucchini should be firm, shiny, and have slightly prickly skin. Look for zucchini that is no more than 2 inches in diameter and free of blemishes.

Nutritional Information

Calories: 307
Total Fat: 13 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 27 mg
Sodium: 329 mg
Total Carbohydrates: 44.3 g
Dietary Fiber: 1.6 g
Sugars: 24.4 g
Protein: 5.5 g
Serves: 16

Ingredients

• Cooking spray
• 1 cup flour
• 1 cup sugar
• 1 cup warmed fat-free milk
• 1 tsp salt
• 2 tsp baking powder
• 1/2 cup butter, softened
• 2 large peaches, peeled and sliced
• 2 Tbsp lemon juice
• 1 tsp vanilla
• 3/4 cup water
• 3/4 cup sugar

Directions

1. Preheat oven to 350°F.
2. grease 1 1/2 quart baking dish with cooking spray. In large bowl, combine flour, 1 cup sugar, warmed milk, salt, baking powder and butter. Pour batter into baking dish.
3. Peel peaches, remove pit, and slice. Layer on top of dough.
4. In a sauce pan, mix together lemon juice, vanilla, and water. Heat to boiling, stirring often. Mix 3/4 cup of sugar to dissolve. Pour over peaches and dough. Bake for approximately 50 minutes, until liquid is absorbed.
5. Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Nutritional Information

Calories: 314
Total Fat: 10.6 g
Saturated Fat: 6.5 g
Trans Fat: 0.0 g
Cholesterol: 28 mg
Sodium: 349 mg
Total Carbohydrates: 54.6 g
Dietary Fiber: 0.9 g
Sugars: 43.5 g
Protein: 2.8 g

Serves: 9

From the Delaware Grown recipe collection at https://delawaregrown.com

Ingredients

• 4 medium apples (Braeburn, Gala, or Fuji)
• 1 tsp lemon juice
• 1 tbsp flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup old fashion oats
• 1/4 cup slivered almonds
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 2 tbsp peanut butter

Directions

1. Preheat oven to 425oF.
2. Core and slice the apples, do not peel. Place in a square baking dish and sprinkle lemon juice on top to decrease browning.
3. In a small bowl, combine flour, cinnamon, and nutmeg. Pour apples, mix to coat apples evenly. Place in oven and bake for 15 minutes.
4. Heat small skillet over medium heat, add in oats and almonds to toast. Stir frequently for 4-5 minutes until golden brown. Remove from heat, set aside.
5. In a small bowl, mix together yogurt, honey, and peanut butter. Set aside.
6. Spoon apples into serving dishes, top with oats and almonds. Stir yogurt mixture and then place a dollop on the top of each dish.

Handling & Storage

Apples should feel firm to the touch and be free of bruises.

Place apples in a plastic bag and refrigerate in the crisper for up to a month.

Do not peel or slice an apple until ready to use or it will begin to brown. Dip slices into lemon juice to slow down the browning process.

Nutritional Information

Calories: 276
Total Fat: 8.1 g
Saturated Fat: 1.1 g
Trans Fat: 0.0 g
Cholesterol: 1 mg
Sodium: 53 mg
Total Carbohydrates: 47.9 g
Dietary Fiber: 8.1 g
Sugars: 29.4 g
Protein: 8.4 g
Serves: 4

Ingredients

• 4 cups seedless watermelon, cubed
• 1 pint strawberries
• 1 pint blueberries
• 1 pint raspberries
• ½ pint blackberries
• ¼ cup lime juice

Directions

1. Wash and drain all of the fruit. Cut the watermelon into cubes or use a small  melon scoop or cookie cutter to have a themed shape, such as stars or flowers.
2. Place all the fruit into a large serving bowl.
3. Pour lime juice over fruit. Toss to completely coat fruit with lime juice.
4. Wrap with plastic wrap and chill in refrigerator until ready to serve.

Handling & Storage

Choose symmetrical watermelons with dried stems and yellowish undersides. The melon should be heavy for its size.

Store whole watermelons at room temperature. Once cut, refrigerate watermelon in airtight containers and use within 5 days.

Nutrition Info

Calories: 125
Total Fat: 1.0 g
Saturated Fat: 0.1 g Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 3 mg
Total Carbohydrates: 30.4 g
Dietary Fiber: 7.9 g
Sugars: 19.3 g
Protein: 2.5 g

Serves 6.

Ingredients

1 cup of vanilla yogurt
1 cup blueberries
2 Tbsp honey

Directions

Place yogurt, blueberries, and honey into a blender. Blend to a smoothie consistency.
Pour into prepared popsicle molds. Paper cups can also bed used; add a wooden popsicle stick.
Place filled molds in the freezer until frozen solid, about 5 hours.

Handling & Storage

Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use.

Remove stems and wash blueberries in a colander before using them. Remove any blueberries that have been damaged.

Blueberries freeze well. Lay out on a baking tray in a single layer and place in the freezer. Bag frozen berries for later.

Nutritional Information

Calories: 48
Total Fat: 0.4 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 2 mg
Sodium: 22 mg
Total Carbohydrates: 9.1 g
Dietary Fiber: 0.5 g
Sugars: 8.3 g
Protein: 1.9 g

Serves: 8

Ingredients

• 1-crust pie pastry (refrigerated or homemade)
• 6 large peaches or 9 medium-sized peaches
• ¹/2 cup low fat vanilla yogurt
• ¹/2 cup half and half
• 3 large egg yolks
• ³/4 cup sugar
• ¹/4 cup flour
• 1 tsp vanilla
• ¹/4 cup unsalted butter
• ¹/3 cup flour
• 2 Tbsp granulated sugar

Directions

1. Preheat oven to 425°F.
2. Place pie pastry in a 9-inch deep dish pie plate.
3. Peel and slice the peaches into ¹/2 inch wedges. Place peach slices on the bottom of the pie crust.
4. In a medium sized bowl, whisk together low fat vanilla yogurt, half and half, egg yolks, sugar, flour, and vanilla. Pour over top of peaches.
5. Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.
6. In a small bowl, cut in unsalted butter, remaining flour, and sugar to create the streusel topping.
7. Remove pie from oven and reduce heat to 350°F. Remove foil or pie crust protector. Sprinkle streusel over top of the pie.
8. Return pie to oven and bake for an additional 15 minutes.
9. Cool on a wire rack for 1 hour prior to serving; cut and serve while warm.
10. Store any leftover pie in the refrigerator.

Handling & Storage

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Nutritional Information

Calories: 284
Total Fat: 9.9 g
Saturated Fat: 5.4 g
Trans Fat: 0.0 g
Cholesterol: 100 mg
Sodium: 58 mg
Total Carbohydrates: 47.3 g
Dietary Fiber: 2.8 g
Sugars: 39.6 g
Protein: 4.6 g

Serves: 8

From the Delaware Grown recipe collection at https://delawaregrown.com

Ingredients

• 2 quarts strawberries
• 10.75 oz package frozen pound cake
• 2 Tbsp lemon juice
• 3 cups strawberry yogurt
• 1 pkg cheesecake instant pudding
• 8 oz fat-free frozen whipped topping

Directions

1. Hull and slice strawberries. Place 1 quart of strawberries on a baking tray and freeze.
2. Remove pound cake from container. Cut into ¾ inch cubes. Set aside.
3. Mix together lemon juice, yogurt and pudding mix until smooth. Fold whipped topping into yogurt mix.
4. Remove frozen strawberries, mix in with room temperature strawberries.
5. In a large trifle dish, place one-third of the pound cake cubes in the bottom. Top with one-third of strawberries, then one-third of yogurt mixture. Repeat with remaining until finished.

Handling & Storage

When selecting strawberries, look for brightly colored, plump strawberries with fresh green caps. Refrigerate ripened strawberries for 1-2 days, do not wash until ready to eat or cook.

To prepare, rinse in a bowl of cold water to clean. Do not soak. Remove the leaves and green caps. Slice strawberries as desired.
 

Nutritional Information

Calories: 377
Total Fat: 14.3 g
Saturated Fat: 7.9 g
Trans Fat: 0.0 g
Cholesterol: 95 mg
Sodium: 255 mg
Total Carbohydrates: 55.5 g
Dietary Fiber: 2.4 g
Sugars: 35.8 g
Protein: 6.3 g
 

Serves: 12

Ingredients

• 5 lb pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• ½ cup packed brown sugar
• 1 Tbsp honey
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 1 Tbsp butter

Directions

1. Preheat oven to 350°F.
2. Cut the lid off the pumpkin and remove the seeds.
3. Combine the eggs, whipping cream, brown sugar, honey, nutmeg, cinnamon, and ginger. Pour mixture into pumpkin shell and top with butter.
4. Replace lid on pumpkin and place on baking pan. Bake for 1 to 1½ hours or until mixture has set like a custard.
5. Allow to cool and serve directly from pumpkin.

Handling & Storage

Store pumpkins at room temperature up to a month or in a refrigerator up to 3 months. Wrap cut pumpkin in plastic and refrigerate up to 5 days.

To prepare pumpkins, wash pumpkin and cut lengthwise. Remove and discard the seeds and excess fiber. Trim skin with a paring knife or peeler if desired. Cook as desired.

Nutritional Information

Calories: 224
Total Fat: 15.9 g
Saturated Fat: 8.9 g
Trans Fat: 0.0 g
Cholesterol: 168 mg
Sodium: 71 mg
Total Carbohydrates: 16.6 g
Dietary Fiber: 0.5 g
Sugars: 12.2 g
Protein: 5.5 g
Serves: 8

Ingredients

• 2 cups blueberries
• 2/3 cup shortening
• 1¼ cups sugar
• 2 eggs
• 1 tsp vanilla
• 2¼ cups flour
• 1 tsp salt
• 2½ tsp baking powder
• 1 cup milk
• Cooking spray

Directions

1. Preheat oven to 350°F. Grease and flour 13×9 inch glass baking dish.
2. Sort through blueberries and remove any that have been damaged. Wash in collander, set aside to dry.
3. With a mixer, cream shortening, sugar, eggs, and vanilla.
4. In a separate bowl, blend together flour, salt, and baking powder.
5. Add flour mixture into creamed mixture, 1 cup at a time and alternate with ½ cup of milk until blended.
6. Flour blueberries with remaining ¼ cup of flour. Fold floured blueberries and any excess flour into batter. Pour into greased baking dish.
7. Bake for 30 minutes. Test with a toothpick to make sure center is done.Serves 12.

Handling & Storage

Blueberries will last up to 10 days in the refrigerator if they are kept dry. Do not wash until you are ready to eat or use.

Remove stems and wash in a collander priot to using. Remove any blueberries that have been damaged.

Blueberries freeze well. Lay out on a cookie try in single layer and place in freezer. Bag frozen berries for later.

Nutritional Information

Calories: 301
Total Fat: 12.9 g
Saturated Fat: 4.0 g
Trans Fat: 0.0 g
Cholesterol: 29 mg
Sodium: 215 mg
Total Carbohydrates: 43.8 g
Dietary Fiber: 1.2 g
Sugars: 24.3g
Protein: 4.2 g
Serves: 12