As spring slowly gives way to summer, we’re entering the easiest time of year to embrace seasonal eating thanks to the abundant fruit and vegetable options available at the Dallas Farmers Market. By incorporating seasonal produce into your recipes, you’ll be rewarded with meals full of flavor, texture, and dense nutrition, all while supporting local farmers and communities.

This week the DFM kicks off a five-part series for June, pairing picnic basket bites with local park locations, thanks to recommendations from Outside, Texas, meant to inspire everyone to get out and about and discover all the incredible outdoor summer fun North Texas has to offer.

Remember, with each newsletter, we always let you know what’s currently in season in Texas and what’s specifically available at The Shed. Right now, it is the perfect time to grab the last of The Shed strawberries, whip up this refreshing dessert, and head to White Rock Lake Park to enjoy natural areas and plentiful wildlife right here in the heart of Dallas.

Strawberry Dessert Salad (with Toffee)

Ingredients:

  • 8 oz or 1 package of cream cheese, softened available from Kelley Produce
  • ½ cup sugar available from Kelley Produce
  • 1 tsp. vanilla available from Kelley Produce
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped available from Kelley Produce
  • ½ cup pecans, chopped available from North Texas Pecans
  • ¾ cup brown sugar available from Kelley Produce
  • ¾ cup melted butter available from Ganske Farms and Kelley Produce
  • 2-3 cups strawberries, diced available from Heddin Family Farms, Kelley Produce, and Williams Garden

Instructions:

Preheat oven to 400 degrees. Wash and dice strawberries. Set aside. Chop pretzels and pecans, and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges. Bake for 7-9 minutes, but make sure to watch closely so it doesn’t turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla, and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. Make sure it has plenty of time to cool. Surround your covered container with ice inside a well-insulated cooler to enjoy on your adventure!

Author: Katie from Uplifting Mayhem