Does the recent extreme heat have you beat? Sink your teeth in some sweet and juicy berries and cool off. For the “berry” best strawberries, raspberries, blueberries and blackberries, shop the Strack & Van Til Produce Department for 100% Driscoll’s berries.
Bite into a luscious, plump Driscoll’s berry and experience the cream of the crop. Fresh, ripe and always delicious, Driscoll’s berries are the “best in class” and are known for their quality, flavor and consistency by foodies and nonfoodies alike. They’re naturally bred and grown for maximum flavor and shelf life, and they’re the only berry brand available 365 days a year.
“Our guests can visit Strack & Van Til and know that every time they shop with us they’ll get the best quality and best tasting berries in Northwest Indiana,” says Produce Department Director Bob Hylka. “Along with our everyday conventional and organic offerings, we also periodically offer ‘Sweetest Batch’ berries in all varieties —picked for their exceptional sweetness and flavor — in limited quantities when they’re available.”
Like more than one type of berry? Try the 7-ounce “rainbow pack” of Driscoll’s berries, which has raspberries, blueberries and blackberries. The great assortment is available in Northwest Indiana only at your local Strack & Van Til Food Market.
Be sure to keep your Driscoll’s berries refrigerated and let them come to room temperature before serving for the best eating experience. Rinse your fresh berries just before serving, no sooner.
Enjoy fresh Driscoll’s berries topped with a dollop of whipped cream, as a standalone snack or in this fresh and delicious Protein Salad from Driscolls.com:
1 package (16 ounces) Driscoll’s Strawberries, divided
3 tablespoons olive or avocado oil
2 tablespoons white balsamic or champagne vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
6 cups mixed greens of choice
1/4 cup nuts or seeds
3 to 4 cups assorted sliced vegetables (red cabbage, carrots, cucumbers, radishes, snow peas, bell peppers, etc.)
1 small avocado, pitted and sliced
1 cup microgreens or sprouts
1 chicken breast (6-8 ounces), cooked and chopped
Hull 5 or 6 strawberries and place in a blender or food processor. Add oil, vinegar, lemon juice, and mustard and blend on high until ingredients are incorporated. Taste dressing and season with salt and pepper, then set aside vinaigrette.
Divide vegetables and chicken between two or four salad bowls and sprinkle with nuts or seeds. Core and slice remaining strawberries and use them to garnish salads. Drizzle vinaigrette over salads and serve immediately.
Remaining vinaigrette can be stored in the refrigerator for up to 4 days.