Sunny June brings berries galore, from June-bearing strawberries to plump blueberries, succulent raspberries and sweet-tart currants. Although many berries are available in grocery stores all year round, much-traveled fruit lacks the vibrant flavor and delicate texture of freshly picked, locally grown berries. Research proves what our senses know well: nutritional quality is at its height when seasonal food is eaten as soon as possible after harvest.
Nutty Berry Salad
2 cups baby mixed greens
2 cups shredded Romaine lettuce
2 cups raspberries
1 cup plain or vanilla yogurt
1 cup blueberries
1 nectarine, stoned and chopped
¼ cup chopped roasted walnuts
¼ cup chopped roasted almonds
¼ cup chopped roasted hazelnuts
Toss greens and divide between 4 dinner plates. Mash 1 cup raspberries and blend with yogurt. Stir in remaining fruit and nuts, spoon over greens and serve immediately. Serves 4.
• excerpt from A Year of Healthy Living – 2011
by Ann Lovejoy