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Strawberry Statement

Sudbury Living Magazine June 29, 2018 Archives No Comments on Strawberry Statement


Feels like strawberry fields forever across Ontario these days. With more day-neutral berries being planted, our once-brief season now stretches until fall. But the bulk of these ripe, sun-warmed berries will be harvested in the next month, so don’t delay in picking up a basket or heading to a farm to pick your own.



You can phone Ruby’s hotline at 705-855-9901. Ruby Berry Farm is located at 745 Joanette Rd. in Chelmsford. During picking season, the farm is open 8 a.m. to 8 p.m., seven days per week.



Lise’s Strawberry Farm/Gaston O’Bomsawin 
Address4317 Regional Rd 15, Chelmsford, ON P0M 1L0

Here are some recipes from Foodland Ontario that feature strawberries


Strawberry Mojitos

4-1/2 cups (1.125 L) chopped Ontario Strawberries

3/4 cup (175 mL) granulated sugar

6 tbsp (90 mL) fresh lime juice

1/2 cup (125 mL) firmly packed fresh Ontario Mint Leaves

2-1/2 cups (625 mL) chilled club soda 3/4 cup (175 mL) chilled white rum

Ice cubes

Ontario Mint Sprigs

In blender, purée chopped strawberries, sugar and lime juice; transfer to large container. In glass measuring cup, muddle mint leaves with handle of wooden spoon or muddler for several minutes, crushing to release its aroma; stir into strawberry mixture. Cover and refrigerate until chilled, about 2 hours. Just before serving, add 1/2 cup (125 mL) of the club soda to strawberry mixture; strain through fine sieve into serving pitcher, discarding the pulp. Stir in remaining club soda and rum. Place ice cubes into each glass; fill with strawberry mojito. Garnish with mint and strawberry. Tip: To make strawberry and mint ice cubes, add one small strawberry and mint leaf to each ice cube compartment; fill with water and freeze.



Brown Rice and Strawberry Salad

Brown Rice and Strawberry Salad

Nuts and seeds add iron and protein to this nutritious luncheon meal. For a family potluck, double the recipe and prepare all the ingredients ahead of time to combine just before serving in a lettuce-lined bowl. Serves five.


  • 2 cups (500 mL) chicken or vegetable stock
  • 1 cup (250 mL) whole grain brown rice
  • 1/3 cup (75 mL) each coarsely chopped pecans, sunflower seeds and pumpkin seeds
  • 1/4 cup (50 mL) each cider vinegar and vegetable oil
  • 1 tbsp (15 mL) liquid honey
  • 1 tsp (5 mL) ground or cracked pepper
  • 3 cups (750 mL) quartered hulled Ontario Strawberries
  • 3 Ontario Green Onions, trimmed and sliced
  • 1/2 cup (125 mL) torn fresh Ontario Basil
  • 1/3 cup (75 mL) slivered dried apricots


  • Ontario Lettuce leaves, fanned strawberries, Ontario Basil Leaves


In medium saucepan, bring stock and rice to boil; cover, reduce heat to medium-low and cook for 20 to 25 minutes or just until tender. Drain off any liquid and let cool.

Meanwhile, in dry medium skillet, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes; let cool.

In bowl or jar, mix or shake together vinegar, oil, honey and pepper.

Five to 10 minutes before serving, pour dressing over berries and toss to coat. Add toasted nuts, seeds, green onions and basil to rice; stir in strawberry mixture and apricots. Serve at room temperature on lettuce-lined plates and garnish with fanned strawberries and basil leaves if desired.

Nutrients per serving

When recipes serves 6:

  • Protein: 6.0 grams
  • Fat: 18.0 grams
  • Carbohydrates: 43.0 grams
  • Calories: 358

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