After fighting deep freezes and droughts for the last couple of years, strawberry growers are in the pink with this year’s crop. Local strawberries are coming in by the truckload.

The majority of strawberry growers had steady, well-timed rains through a cool spring, which determines most of a berry’s size, said Rob Beets, marketing specialist with the Tennessee Department of Agriculture. Now the weather’s turned sunny and warm. That combination is what makes berries grow sweet.

“Conditions are right for an outstanding crop of strawberries,” he said.

Area residents can get cooking tips for strawberries Sunday at Chattanooga Market. Amanda Varnell, who teaches monthly cooking classes at Brainerd Crossroads, is adding the market to her stovetop ventures. She’ll host classes the third Sunday of every month through Nov. 15, starting with strawberries.

“There’s just something about strawberries — sweet Tennessee ones especially,” she said. “It’s that taste explosion that hits your mouth when you bite into one, right?”

They also pack a health wallop. According to food-facts.suite101.com, strawberries contain antioxidants that help ward off cardiovascular disease and cancer and delay the onset of many effects of aging. The berries are high in vitamins B2, B5, B6 and K as well as copper and magnesium, and they contain omega fatty acids. All of that for just 45 calories for seven medium strawberries.

Mrs. Varnell likes their versatility in recipes.

“Oh, you can make strawberry salsa and serve it with blue corn chips for an appetizer, make a sauce for chicken or fish, and, of course, the dessert possibilities are endless,” she said. “I love a fresh strawberry cake. And the pies, tarts, ice cream. And somebody somewhere must make a strawberrytini.”

Here are a few of Mrs. Varnell’s favorite ways to bring strawberries into her family’s diet.

STRAWBERRY SPINACH SALAD

8 cups fresh baby spinach 1 cup julienned carrots 1 yellow bell pepper, diced 1 cup sliced strawberries 1 /2 cup crumbled farmer’s cheese 1 /4 cup balsamic vinaigrette

(bottled or homemade)

Layer all ingredients in a large salad bowl (except dressing). Toss with dressing just before serving. Makes 4-6 servings.

Optional: For a main-dish salad, add 2 cups diced chicken or flank steak.

BERRIES AND HONEY

3 cups berries (any combination of

strawberries, raspberries, blackberries, blueberries) 1 /2 cup honey 2 teaspoons cinnamon

Heat all ingredients in a medium saucepan over medium heat, stirring gently until berries being to “melt” into honey. Serve as a topping for ice cream, frozen yogurt or pound cake. Makes about 4 cups.

STRAWBERRY AMARETTO PASTRIES

1 /2 package frozen puff pastry sheets (1 sheet), thawed 2 tablespoons sugar 1 (8-ounce) container sour cream 1 /2 cup powdered sugar 1 /4 teaspoon almond extract 1 1 /2 cups frozen whipped topping, thawed 8-10 strawberries, sliced

Heat oven to 400 F. Unfold pastry dough. Sprinkle with sugar. Lightly press sugar into dough. Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Separate squares evenly over surface of baking sheet. Bake 10-12 minutes or until puffed and golden brown. Remove from baking sheet; cool completely. Once cool, slice squares open with a serrated knife.

For filling: In a mixing bowl, mix sour cream, powdered sugar and almond extract. Fold in whipped topping.

To assemble: Top each of the puff pastry bottoms with several slices of strawberries and 2 heaping tablespoons of the filling. Place puff pastry tops over filling. Serve immediately. Makes 12 servings.