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

• 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

• 4 cups of curly kale, deribbed
• ¼ cup extra virgin olive oil
• 1 cup blueberries
• 2 Tbsp Parmesan cheese
• 4 garlic cloves, minced
• ½ lemon, squeezed
• 1½ tsp lemon zest

Directions

1. Wash blueberries and kale. Pat kale dry, deribb, and tear into bite size pieces.
2. In a large bowl, mix olive oil and kale to coat evenly.
3. Add blueberries, Parmesan cheese, and garlic. Toss to mix thoroughly.
4. queeze lemon over top. Sprinkle grated lemon zest over top of salad.

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 tray in single layer and place in freezer. Bag frozen berries for later.

Nutritional Information

Calories: 180
Total Fat: 14.2 g
Saturated Fat: 2.4 g
Trans Fat: 0.0 g
Cholesterol: 3 mg
Sodium: 62 mg
Total Carbohydrates: 12.3 g
Dietary Fiber: 3.4 g
Sugars: 5.3 g
Protein: 4.4 g
Serves: 4

Ingredients

• 1 pint cherry tomatoes
• 1 large peach
• 1 jalapeno pepper
• 3 Tbsp red onion, chopped
• 2 Tbsp extra virgin olive oil
• 1 Tbsp lime juice
• 1 Tbsp fresh cilantro, chopped
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. In a food processor or blender, chop cherry tomatoes. Put in a large bowl.
2. Peel and remove pit from peach. Add to food processor or blender and coarsely chop. Add into bowl with chopped tomatoes.
3. Remove stem and seeds from jalapeno, mince. Add remaining ingredients in to bowl, stir.

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: 24
Total Fat: 1.8 g
Saturated Fat: 0.3 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 36 mg
Total Carbohydrates: 2.1 g
Dietary Fiber: 0.5g
Sugars: 1.6 g
Protein: 0.3 g
 

Serves: 16

Ingredients

• 1¼ cup sugar
• ¹/8 tsp salt
• ¹/3 cup flour
• 2 cups fresh sliced strawberries
• 2 cups chopped rhubarb
• 2-crust pie pastry (refrigerated or homemade)
• 2 Tbsp butter
• 1 Tbsp sugar

Directions

1. Preheat oven to 425°F.
2. Combine 1¼ cups sugar, salt, and flour in bowl.
3. Place pie pastry in an 8-inch pie plate. Arrange half the berries and half the rhubarb in pie shell. Sprinkle with half the sugar mixture. Repeat with remaining berries, rhubarb, and sugar mixture. Dot with butter.
4. Place remaining pastry over top of pie. Crimp edge; cut multiple slits in top. Sprinkle with 1 tablespoon of sugar.
5. Place pie plate on covered cookie sheet in case of leakage. Bake for 40-50 minutes or until crust is brown.

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: 212
Total Fat: 4.7 g
Saturated Fat: 2.5 g Trans Fat: 0.0 g
Cholesterol: 9 mg
Sodium: 92 mg
Total Carbohydrates: 44.1 g
Dietary Fiber: 1.4 g
Sugars: 34.9 g
Protein: 1.4 g
Serves: 8

Ingredients

• 2 Tbsp butter, unsalted
• 3 medium tart apples
• 1 head green cabbage
• 1½ tsp salt
• ½ tsp pepper
• ¼ cup low-sodium chicken broth
• ¼ cup apple cider vinegar
• 2 Tbsp sugar

Directions

1. Core, peel and slice apples into wedges. Core and slice cabbage thinly.
2. In a large pot, melt butter over medium heat. Add the apples and cook for 2 minutes, until they soften. Add the cabbage, salt, and pepper. Cook for an additional 2-3 minutes.
3. Add in the chicken broth, vinegar, and sugar. Gently stir the cabbage and apple mixture to coat, and the cabbage wilts.
4. Cover and cook for 10 minutes. Then remove lid and cook for another 10 minutes to reduce the liquid. Stir occasionally, but gently so the apples do not turn to sauce.

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 194
Total Fat: 6.2 g
Saturated Fat: 3.7 g
Cholesterol: 15 mg
Sodium: 952 mg
Total Carbohydrates: 35.6 g
Dietary Fiber: 7.8 g
Sugars: 26.0 g
Protein: 2.9 g
 

Serving suggestion: Goes well with pork chops.

Serves 4